Autumn. I have a love-hate relationship with you. My son and I have birthdays that wrap around the autumnal equinox (9/22 and 9/23). You bring cooler weather — I like wearing jeans after 3 months in bathing suits. I love your warm colors — I enjoy farmers’ markets and picking up pumpkins and mums to decorate my stoop. But I don’t like the dreary stark months that follow you — No matter how much sleep I get I still feel tired waking up when it’s dark.
It’s been raining here for 7 days straight. This Nor’Easter has been sitting over us for a week. But today is football Sunday so I must press on. I got the kids set up with art supplies at the table and Daddy has The Beatles playing until kick-off.
I just got out the crock pot and grabbed some frozen chicken breasts from the freezer. I looked around and my eyes landed on a fruit-bowl full of Red Delicious apples that the kids promised they would eat. Yeah right.
So I think some apples and onions and chicken in the crock pot would be a great fall dish. Alas, no onions. And since I don’t own a kayak I’m not going to the store for an onion. Hmm.. what else can I do? Think Jessie. Think. Here is the dish. It rocked, if I do say so myself.
Slow Cooker: chicken and apples
- 2 lbs boneless skinless chicken – thighs or breasts (frozen is fine)
- 1 can French Onion Soup – 18.5 ounce (I used Progressive. If you have an onion and 2 cups of beef stock… by all means… that’s what I would RATHER use. But I don’t have it so a can of French Onion Soup is it.)
- 3 Red Delicious apples – cored and peeled (I didn’t worry too much about getting ALL the peels off. You’ll learn that I hate peeling things. Apples, potatoes, husking corn… ugh. Someone poke me in the eye.)
- 1/2 tsp garlic powder
- 1/2 tsp ground ginger
- 1/2 tsp red pepper flakes
- 1/4 tsp ground cinnamon
- 1 T chipotle pepper sauce (or any hot sauce you like)
- 1/8 C balsamic vinegar
- Add salt & pepper to taste
- 1 C honey bbq sauce (or whatever your favorite bbq sauce is)
Now, if you use the slow-cooker bags you can twist the top up (tightly!) and toss all the ingredients making sure to coat all the apples. (this helps to keep them from turning brown)
Cook on high 4-6 hours or low 6-8 hours until the chicken is done. You can shred it and eat it over egg noodles or rice*. Or slice it and eat it with a salad and crusty bread.
*I added 2 cups cooked white rice directly to the slow cooker once the chicken was finished cooking and I shred it. But serving the barbecue chicken and apples with the rice as a base would also be very pretty.
Autumn… today, you’re alright.