Prep Time: 20 minutes
Cook Time: 6 hours, 10 minutes
Total Time: 6 hours, 30 minutes
Yield: Makes 6 servings
- 1 cup apple cider
- 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
- 2 tablespoons apple cider vinegar
- 1/3 cup chicken broth
- 1 tablespoon cornstarch
In small bowl, combine apple cider, 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.
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 vinegar, 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.
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 cider vinegar.