- 1 tablespoon canola oil
- 4 bone-in chicken thighs (about 1-1/2 pounds), skin removed
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 medium Fuji or Gala apples, coarsely chopped
- 1 medium onion, chopped
- 1 garlic clove, minced
- 1/3 cup barbecue sauce
- 1/4 cup apple cider or juice
- 1 tablespoon honey
- In a large skillet, heat oil over medium heat. Brown chicken thighs on both sides; sprinkle with salt and pepper. Transfer to a 3-qt. slow cooker; top with apples.
Add onion to same skillet; cook and stir over medium heat 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in barbecue sauce, apple cider and honey; increase heat to medium-high. Cook 1 minute, stirring to loosen browned bits from pan. Pour over chicken and apples. Cook, covered, on low 3-1/2 to 4-1/2 hours or until chicken is tender.
Freeze option: Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring occasionally. Yield: 4 servings.
Reviews forAutumn Apple Chicken
"We liked it, but Inthink I will take the advise of adding the apples later so they would be less mushy."
"Made as directed. It was edible, but not something I will be making again."
"Way too sweet."
"Recipe was very good, however the apples once cooked did not taste good at all. Any suggestions?"