Ingredients:

  • 2 lb (900 g) boneless, skinless chicken thighs
  • 1 tsp (5 g) kosher salt
  • 1/2 tsp (1 g) black pepper
  • 1 tbsp (15 ml) vegetable oil
  • 1 cup (340 g) pineapple preserves
  • 1 cup (340 g) apple jelly
  • 2 tbsp (30 g) prepared horseradish, drained
  • 1 tbsp (7 g) dry mustard
  • 1/2 tsp (1 g) crushed red pepper flakes
  • 1/4 tsp (0.5 g) black pepper
  • 1 tbsp (8 g) cornstarch
  • 2 tbsp (30 ml) cold water
  • 2 tbsp (8 g) chopped fresh parsley

Instructions:

  1. Pat the chicken thighs dry with paper towels. Season both sides with the kosher salt and 1/2 tsp black pepper.
  2. Heat the vegetable oil in a 12-inch skillet over medium-high heat until it shimmers.
  3. Sear the thighs in two batches without crowding the pan, about 4 minutes per side, until each piece has a deep golden-brown crust and releases easily from the pan.
  4. Transfer the seared thighs to a 6-quart slow cooker.
  5. In a medium bowl, whisk the pineapple preserves, apple jelly, horseradish, dry mustard, red pepper flakes, and 1/4 tsp black pepper until smooth.
  6. Pour the sauce over the chicken and spoon it over each thigh so every piece is coated.
  7. Cover the slow cooker and cook on Low for 4 hours or on High for 2 hours, until the thighs reach 175°F (80°C) and pull apart easily with a fork. Do not lift the lid during cooking.
  8. Transfer the chicken to a serving platter and tent loosely with foil.
  9. Pour the cooking sauce into a small saucepan and bring to a gentle simmer over medium heat.
  10. In a small cup, stir the cornstarch into the cold water until smooth. Whisk the slurry into the simmering sauce.
  11. Simmer for 1 to 2 minutes, until the sauce is glossy and coats the back of a spoon.
  12. Spoon the sauce over the chicken and garnish with the chopped parsley.