1/4 cup butter
2 tablespoons apple cider vinegar
1/2 teaspoon chopped fresh thyme
2 cloves garlic, minced
6 (2 ounce) cans cherry pie filling
Preheat oven to 350 degrees F (175 degrees C).
In medium-size saucepan, mix butter, vinegar, thyme, garlic, and pie filling. Cook over medium heat, stirring constantly, until mixture comes to a boil. Remove from heat, stir in cherries. Pour over cherries in slow cooker.
Place mixture in oven in preheated oven for 30 minutes or until sauce is bubbly. Pour into slow cooker with breading.
Place cherries in oven. Cover, and bake for an additional half hour to 1 1/2 hours, or until cherries are tender. Cool before slicing.