Chicken on the bone gained an all-new respect when I served this dish. The chicken was so moist and flavorful that even my pickiest eater licked his plate clean.
Line a four to six quart slow cooker with a liner bag or spray with cooking spray.
Rinse and pat chicken pieces dry.
Place chicken in slow cooker and season lightly with spices.
Combine barbecue sauce ingredients in a small bowl.
Spread onion slices over the chicken and top with sauce.
Cover and cook for five to six hours on low or three to four hours on high.
Notes:
Freeze the chicken, vegetables, and sauce together in an airtight container for up to 3 months. Thaw overnight in the refrigerator.
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Any reason why I should do low 5-6 hrs vs high 3-4 hrs? Will it be softer that way?
Both methods should give you delicious, tender chicken! Cooking on LOW for 5–6 hours allows the chicken to cook more gently, which can help it stay especially moist and tender. HIGH for 3–4 hours is also a great option if you're short on time but just make sure there is enough liquid and keep an eye on it. Since this recipe uses bone-in chicken, it should stay juicy with either method. Just be careful not to overcook it, as that can dry out the chicken even in a slow cooker.
Can I use duck sauce instead of apricot jam?
Sure! Enjoy.
-Chana Tzirel from Kosher.com
I'd like to prep and freeze this dish then serve on the first day of YT (3-4 days after it's made). What's the best way to do this? Thank you!
Hi Aliza,
For best results, freeze it in the sauce. When it's time, reheat covered in a low oven (200-250°F). For even better flavor, use chicken thighs instead of breasts.
Hope this is helpful!
-Chana Tzirel from Kosher.com
we loved it!
Fantastic Recipe! So easy and so good :)