Tangy Chicken

By sugarbear

Ingredients

• 16 ounce jar chunky salsa, as hot or mild as you like
• half and envelope dry taco seasoning mix
• 1/2 cup peach or apricot preserves
• 4 pounds boneless, skinless chicken thighs

Preparation

Step 1

1. Grease interior of slow-cooker crock.
2. Pour salsa into cooker, and then stir in taco seasoning, and preserves, mixing
well.
3. Place chicken down into sauce, making sure all pieces are covered as much as
possible.
4. Cover. Cook over Low 4-5 hours, until instant-read thermometer registers
160-165 degrees when stuck in center of thighs.
5. Serve over a bed of cooked rice.