Y’all, the fact that I was even able to get a picture of this chicken was a miracle. The meat literally fell off the bone as I was trying to take it out of the crock pot. I may or may not have threatened the chicken with bodily harm if it didn’t stay together for at least one decent picture.
4 large chicken thighs, bone-in, skin on – mine were still frozen
3 tablespoons honey
6 tablespoons balsamic vinegar
1 can (10 ounces) mandarin oranges, drained
salt & pepper to season
Line the inside of your crock pot with aluminum foil being sure to leave enough extra to fold over and make a packet around the chicken. Place the chicken on top of the foil. Season with salt & pepper.
In a small bowl, combine the honey and vinegar. Pour over the chicken. Pour the oranges over the chicken and sauce.
Fold the aluminum foil over and seal to make the packet. Put the lid on the crock pot and cook on low for 8-9 hours.
RECIPE INSPIRED BY: A Year Of Slow Cooking