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Slow Cooker Harvest Chicken and Apples
Sweet apples, savory onions, and fragrant rosemary melt into a rich, creamy sauce as this comforting dish simmers all day. You'll love coming home to a kitchen that smells like a crisp autumn evening. The bone-in chicken turns incredibly tender, practically falling off the bone right into your bowl. Spoon it generously over warm rice to soak up every drop of the savory broth.
Equipment
- Slow Cooker
Ingredients
- 2 c. onions, thickly sliced
- 2 to 3 apples, peeled, cored and thickly sliced
- 2 lbs. bone-in chicken pieces
- 2 T. fresh rosemary, chopped
- 1/2 t. salt
- 1/4 t. pepper
- 10-3/4 oz. can cream of celery soup
- 1 c. chicken broth
Instructions
- 1Place the thickly sliced onions and peeled apple slices into the bottom of a slow cooker. Layering them at the bottom helps them absorb the rich chicken juices as they cook. Rub the bone-in chicken pieces with the chopped fresh rosemary, salt, and black pepper, then set the chicken directly on top of the apples.
- 2Combine the cream of celery soup and chicken broth in a small bowl, whisking until smooth. Pour this mixture evenly over the seasoned chicken.
- 3Cover the slow cooker and cook on the low setting for 6 to 8 hours, or on the high setting for 3 to 4 hours, until the meat is completely tender.
- 4Portion the cooked chicken, apples, and onions into shallow bowls. Spoon the warm, creamy sauce over the top and serve alongside cooked rice.
Notes
- Serving: Spoon this rich chicken and apple mixture over warm white or brown rice, egg noodles, or mashed potatoes to soak up the creamy sauce.
- Swap: If you don't have cream of celery soup, cream of chicken or cream of mushroom works just as well.
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days. The flavors often deepen by the second day.