- 1 onion coarsely chopped
- 6-8 chicken thighs (can use bone-in or out but remove the skin)
- 1 Tbs smoked paprika
- Salt and pepper
- 1 tsp olive oil
- ½ onion finely diced (not a typo, we use onion twice here)
- 1 garlic clove minced
- 1 can fire roasted tomatoes 15 ounce
- 1.5 tsp cornstarch
- ½ cup red wine vinegar
- ½ cup dark brown sugar
- 2 Tbs Worcestershire sauce
- ½ teaspoon pepper
Add the coarsely diced onion to the crockpot.
Sprinkle paprika, salt, and pepper onto the chicken, and in a large pan sear on both sides (2 mins per side)
Place chicken into the crockpot, on top of the onions.
In the same pan, you used to sear the chicken, add 1 tsp olive oil and heat over medium.
Saute the onion for a few minutes until softened, then add the garlic. Cook for 30 seconds
Add cornstarch to the canned tomatoes, and add the mixture, plus the vinegar, brown sugar, Worcestershire sauce, and pepper to the pan.
Simmer for a few minutes. You may wish to blend the sauce at this point for a smoother consistency.
Add sauce to crockpot, covering chicken and mix until combined.
Cook on low for 4-5 hours
Remove chicken from crockpot, and put on a plate, spoon the extra sauce over the top.