Tuesday, February 23, 2010

Recipe: Chicken with Apples (Slow Cooker)

On Sunday I was trying to come up with a slow cooker dinner that was a little bit fancier than our usual fair.  I make at least 2-3 meals every week using our slow cooker and I try to change it up each time I use it.  I wouldn't want my family to get sick of it and ask me to stop using it so much - eeeekk!

I started with this Slow Cooker Chicken with Rosemary, Apples and Onions recipe from Food Network and modified it based on the comments I'd read, then came up with this version.

2 pounds chicken pieces (I used 2 bone-in breasts and 4 drum sticks)
3 apples pealed, cored and thickly sliced (I used Jonathan apples)
1 bunch asparagus cut into large pieces
4 carrots cut into large pieces or 1/2 bag baby carrots
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1 Tablespoon fresh thyme choppped (or 1 teaspoon dried)
1 Tablespoon fresh sage chopped (or 1 teaspoon dried)
1 cup white wine
1 cup chicken broth (try my homemade version here)

Arrange vegetables on the bottom of the slow cooker and place chicken pieces on top.  Season all over well with salt, black pepper, thyme and sage.

In a medium bowl whisk together broth and soup then pour mixture over chicken.  Cover and cook on low for 6 to 8 hours or on high 3 to 4 hours.

- Serve chicken, sauce, and vegetables over rice (I served mine with a side on smashed red potatoes).
- Replace carrots with sweet potatoe or replace asparagus with celery all cut into large pieces.
- To thicken sauce before serving, scoop out the juice and place in sauce pan.  Heat to boiling then add 1/8 tsp cinnamon.  Thicken with 1 Tablespoon cornstarch mixed with 1/2 cup hot water.

Print a copy of this recipe here.

Enjoy!  Sarah
This is what it looked like outside my kitchen window as I made this.  Brrr.

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