|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||11%|
|Saturated Fat 4g||18%|
|Total Carbohydrate 16g||6%|
|Dietary Fiber 3g||9%|
|Total Sugars 10g|
|Vitamin C 17mg||85%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Try this easy and delicious low-fat, low-sodium recipe for crock pot chicken and apples. The flavor is slightly spicy because of the curry powder so, if you're serving this to kids unfamiliar with this spice, you can reduce the amount or even omit it and the dish will be much milder.
This combination of apples, onions, curry powder, and chicken is reminiscent of and inspired by Indian chicken Mughlai without the addition of milk or cream.
1 cup apple cider
1/8 teaspoon ground nutmeg
1 tablespoon curry powder
2 tablespoons butter
1 medium onion, chopped
2 cloves garlic, minced
6 boneless, skinless chicken breasts
Salt, to taste
Freshly ground black pepper, to taste
3 Granny Smith apples, cored and thickly sliced
2 tablespoons apple cider vinegar
1/3 cup chicken broth
1 tablespoon cornstarch
Steps to Make It
Gather the ingredients.
In a small shallow bowl, combine the apple cider, nutmeg, and curry powder and set aside.
In a small microwave-safe dish, combine the butter, onion, and garlic. Microwave on high for 1 to 2 minutes or until the onion is softened. Place this mixture in the bottom of a 3- to 4-quart slow cooker.
Dip each chicken breast into the reserved apple-cider mixture to coat and then place them in the crock pot over the onion mixture. Pour any remaining apple-cider mixture over the chicken. Add salt and pepper to taste.
Cover the slow cooker and cook on low for 5 to 6 hours or until the chicken is almost cooked. Add the sliced apples and cook for 40 to 50 minutes longer on low or until the apples are tender and the chicken is thoroughly cooked to 165 F as measured by a reliable meat thermometer.
Remove the chicken and apples to a serving plate and cover with aluminum foil to keep warm.
To make the sauce, whisk together the vinegar, broth, and cornstarch in a small bowl until well mixed and lump free and stir into the liquid in the crock pot. Cover and cook on high heat, stirring occasionally, until sauce is thickened and bubbly, about 10 to 15 minutes. Pass the sauce separately at the table.
- If you have one of the newer crock pots with warm, low, and high settings, they seem to cook faster so check the chicken after 4 hours on low. It should be almost done, then add the apples as directed in the recipe but cook them for 30 to 40 minutes or until tender.
- If the sauce doesn't get thick enough after the first 10 to 15 minutes of cooking, just add more cornstarch mixed with chicken broth or apple-cider vinegar and cook for an additional 10 to 15 minutes on high.
- Crock pot chicken and apples is delicious served over hot cooked rice, couscous, or pasta for a nice winter or anytime meal.
- For a complete dinner, all you need is a crisp green salad, some dinner rolls, and a glass of white wine.
If you like the juiciness of chicken thighs, you can use them instead of the breasts in this recipe. Use 12 boneless, skinless chicken thighs and increase the cooking time to about 6 to 8 hours since dark meat takes longer to cook than white meat. Otherwise, the recipe is the same.