Prep Time: 20 minutes
Cook Time: 6 hours
Total Time: 6 hours, 20 minutes
Yield: 6 servings
- 6 slices bacon
- 2 tablespoons butter
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 cup apple juice
- 2 tablespoons apple cider vinegar
- 1 teaspoon dried marjoram leaves
- 1 teaspoon dried thyme leaves
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 6 boneless, skinless chicken breasts
- 3 Granny Smith apples, cored and thickly sliced
- 1/3 cup chicken broth
- 1 tablespoon cornstarch
In small bowl, combine apple juice, apple cider vinegar, marjoram, thyme, salt, and pepper and stir into onion mixture. Place in 4-quart slow cooker.
Top with chicken breasts. 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 to 160 degrees F.
Mix together broth and cornstarch in a small bowl and stir into the liquid in crockpot along with bacon. Cover and cook on high heat, stirring occasionally, until sauce is thickened and bubbly, 10-15 minutes. Serve with some hot cooked brown rice.
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.