Chicken Braised in Cider with Apples and Bacon
4 T butter (used 2)
5 large apples, peeled and cored and each cut into 8 wedges
2 medium onions, cut into half rounds
2 t dried thyme
2 T dijon mustard
1/4 c brown sugar
1 1/2 c cider
2 boullion cubes
8 strips bacon, cut into 1" pieces ( omitted)
8 breasts (I didn't note if these should be whole or not, so I cut into bite size pieces)
Melt the butter and add apples, onions, and thyme until the apples begin to soften.
Add mustard, sugar and cider and stir to combine, melting the sugar. Transfer to the slow cooker. Add the boullion cubes, crushing them to dissolve. Wipe out the skillet and cook the bacon, if using until crisp and set it to drain on paper towels. Brown the chicken and transfer to the slow cooker. Cook on low for 4 hours or so.
This was from Slow Cooker: The Best Cookbook Ever
Hmm...the best? Don't think so. This recipe was OK, and by that I mean OK. Not great. Not making it again.....hmmm. It seems like it should have been just a bit better than it was.