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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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 :)
I would like to use boneless chicken breast-how much time do you recommend?
If I follow the recipe above, is the chicken bone in skin on?
You may need less time, start off with 3 hours.
The chicken is bone but up to you if you want to keep the skin on.