Slow Cooker Chicken Thighs

Prep Time 40 Minutes

Cook Time 180 Minutes

Fat 17.5g

Cholesterol 208.1mg

Sodium 963.7mg

Carbohydrates 36.3g

Fiber 4g

Sugar 15g

Protein 41.6g

1 lb. Yukon gold potatoes, cubed (about 2")
1 Tbsp lemon juice
Zest of 1 lemon
12 Sunsweet^® Amaz!n™ Prunes, halved
1 Tbsp brown sugar
1/2 cup water
1 cup dry white wine
1 tsp paprika
1/2 tsp ground ginger
1 Tbsp fresh ginger, minced
2 peeled garlic cloves, smashed
1 medium yellow onion, sliced
2 Tbsp extra virgin olive oil
1/2 tsp ground black pepper
2 tsp salt
8 boneless chicken thighs
1/2 cup flat-leaf parsley, chopped

Cut potatoes and put into a 5-7 quart slow cooker.

Remove skin on chicken, if desired, then season on both sides with salt and pepper. Heat 1 Tbsp oil in large skillet over medium-high heat. In batches, sear chicken on both sides, for 12-15 minutes, adding remaining oil as needed to prevent sticking. Transfer seared chicken to slow cooker. Add onion, garlic and fresh ginger to skillet, saute for 1-2 minutes. Add ground ginger, paprika, wine, water and sugar, scraping any brown bits from skillet base with wooden spoon. pour contents of pan over chicken.

Cover slow cooker and cook on high for 3 hours (or low for 6) until potatoes and chicken are tender when pierced with a fork. The chicken will release liquid while it cooks, creating a broth. In last 20 minutes, remove lid, add prunes and apricots.

Before serving, stir in the lemon zest and juice then sprinkle parsley on top.

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