Place chicken thighs on the bottom of the slow cooker.
In a large skillet, toast the walnuts over med-high heat about 3 minutes.
Transfer walnuts to a food processor and finely chop them.
Add the walnuts to the slow cooker.
Add the water & bay leaf to the cooker and cover.
Cook on low for 4 hours or until chicken is tender & reads 180F on an instant read thermometer.
Use tongs to remove the chicken.
Pull the meat off the bones & set the meat aside.
Turn the cooker to high and stir in the sugar and pomegranate molasses.
Cook 1 hour or until the sauce is thickened and simmering. (If you prefer a thicker sauce, transfer it to a saucepan instead and boil for 20-25 minutes).
Return the chicken to the sauce and cook until the chicken is heated through.
Discard the bay leaf.
Serve sprinkled with pomegranate seeds.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1517.01 Kcal (6351 kJ)
Calories from fat	1230.57 Kcal
		% Daily Value*
Total Fat	136.73g	210%
Cholesterol	237.83mg	79%
Sodium	126.73mg	5%
Potassium	668.16mg	14%
Total Carbs	39.72g	13%
Sugars	27.64g	111%
Dietary Fiber	4.58g	18%
Protein	37.85g	76%
Vitamin C	7.1mg	12%
Iron	2.7mg	15%
Calcium	82.5mg	8%

Amount Per 100 g
Calories	328.26 Kcal (1374 kJ)
Calories from fat	266.28 Kcal
		% Daily Value*
Total Fat	29.59g	210%
Cholesterol	51.46mg	79%
Sodium	27.42mg	5%
Potassium	144.58mg	14%
Total Carbs	8.59g	13%
Sugars	5.98g	111%
Dietary Fiber	0.99g	18%
Protein	8.19g	76%
Vitamin C	1.5mg	12%
Iron	0.6mg	15%
Calcium	17.8mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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