Due to the nasty stomach bug invading our house last week food has not been a top priority. I found a healthy slow cooker meal that looks comforting and flavorful at the same time. As a disclaimer I have not tried this, but I plan on throwing this together possibly next week. Enjoy the upcoming weekend and send me some recipes that are worthy of this beautiful Fall we are having.
*recipe can be found at About.com
- 1 cup apple cider
- 2 tablespoons apple cider vinegar
- 1/8 teaspoon ground nutmeg
- 1 tablespoon curry powder
- 2 tablespoons butter
- 1 onion, chopped
- 2 garlic cloves, minced
- 6 boneless, skinless chicken breasts
- Salt and pepper to taste
- 3 Granny Smith apples, cored and thickly sliced
- 1/3 cup chicken broth
- 1 tablespoon cornstarch
- Cooked Rice
In small bowl, combine apple cider, apple cider vinegar, nutmeg, and curry powder.
In small microwave-safe dish, combine butter, onions, and garlic. Microwave on high for 1-2 minutes until onion is softened. Place mixture in bottom of 3-4 quart slow cooker. ( I will saute onions & garlic on stove)
Dip each chicken breast into the juice mixture to coat and place in crockpot over onions. Pour any remaining juice mixture over the chicken. Add salt and pepper to taste.
Cover and cook on low for 5-6 hours until chicken is almost cooked. Add apples and cook 40-50 minutes longer on low until apples are tender and chicken is thoroughly cooked.
Mix together broth and cornstarch in a small bowl and stir into the liquid in crockpot. Cover and cook on high heat, stirring occasionally, until sauce is thickened and bubbly, 10-15 minutes. Serve with some hot cooked brown rice. Makes 6 servings
If you have a new hot crockpot, check the chicken after 4 hours on low. If the sauce doesn’t get thick enough, just add more cornstarch mixed with chicken broth or apple juice.