Crockpot Chicken with Apples

What you need

Ingredients

• 8 ounces peeled pearl onions (frozen is fine)
• 4 cloves garlic (smashed)
• 8 boneless skinless chicken thighs ((about 2.5 lbs))
• 1 cup fresh apple cider
• 1 ½ teaspoons kosher salt
• 3 sprigs fresh thyme
• 1 sprig fresh rosemary
• 1 sprig fresh sage
• 2 tablespoons corn starch
• 2 tablespoons Dijon mustard
• 2 gala apples (or any sweet apples, peeled and sliced (about 2 cups of slices))

In the correct order

Instructions

1. Season the chicken with salt. Heat a large skillet over medium heat and spray with oil, add the garlic and brown 30 to 60 seconds. Transfer to the slow cooker.
2. Add the chicken to the skillet over medium-high heat and brown 1 to 2 minutes on each side. Transfer to the slow cooker.
3. Add the pearl onions and pour the apple cider over the chicken, place the herbs on top of the chicken and cover. Cook until the chicken is fork tender on low for 7 to 8 hours (or on high for 5 to 6).
4. When there’s 2 hours left of cooking, remove the herbs from the top of the chicken and transfer ¼ cup of the cooking liquid to a small bowl and stir in cornstarch. Mix the dijon into the cornstarch slurry and return it to the slow cooker, gently stirring to mix.
5. Add the apples on top of the chicken, add more fresh thyme and rosemary and cover to finish cooking. The chicken should be tender, fall apart easily and slightly golden in color when it’s ready.