This is a recipe I adapted for the slow cooker. Originally I made it in a skillet, using pork chops as the protein. But I didn’t have pork chops on hand soooo… I made it last night and it was ridiculously good. Like, “omg, did I really just make something his yummy?” good.
Ingredients (these are approximations, as I do not measure when I cook):
- 6 chicken thighs, skin removed, if desired
- 2 slices bacon
- 2 apples, cut into long, thin slices
- 1/2 large onion, cut into long, thin slices
- 1 big bunch kale or spinach, chopped, or 1 container baby spinach or kale (from salad section)
- 1/4 cup white wine
- 2 tbsp. flour
- 2 cups chicken broth
- A bit of fresh or dried sage and thyme
- In a dutch oven cook bacon until crispy. Crumble and set aside.
- In the bacon fat salt and pepper then lightly brown the chicken thighs. Remove from pot and set aside.
- In the pot, lightly saute the onion and apples, adding a generous pinch of salt and pepper, along with your fresh or dried herbs.
- Add the flour to the sauteed onions and apples and stir until it starts to get a little pasty and less white. De-glaze the pan with your wine. Then add the chicken stock, stirring so the flour combines with the liquids and begins to thicken a bit.
- Add everything to your slow cooker, along with the crumbled bacon. Cook on low for 4-6 hours.
- About 30-60 minutes before cook time ends, throw in the kale or spinach.
Serve over mashed potatoes, rice or hot, buttered egg noodles.