Normandy Chicken with Apples in a Crockpot

  Posted on October 21, 2011  by Leslie Blythe  1 comment

An easy crock pot recipe

The flavor of the apples really comes through in this cold-weather dish. Knorr is a good brand for the leek soup mix (although not the only good one) – and the sauce can be finished by stirring in a spoonful or two of crème fraîche if a creamy result is preferred. Complete the meal with a tossed green salad.

Normandy Chicken with Apples in a Crockpot

Serves 6-8

3 cups apple cider
3 (1.8 oz) boxes, (dry) leek soup mix
2 tsp dried thyme leaves
½ tsp grated nutmeg
1½ lbs red potatoes – peeled and diced
4 celery ribs – thinly sliced
6 shallots – thinly sliced
3 green apples – cored and cut into 16 wedges each
¼ cup dried cranberries
2 lbs skinless, boneless chicken breasts halves – halved

In a 4- or 5-quart electric slow cooker, combine the apple cider, dry soup mix, thyme, and nutmeg. Stir to blend well. Add the potatoes, celery, shallots, apples, and cranberries. Tuck the chicken pieces down into the mixture. Cover and cook on the low heat setting about 8 hours, or until the potatoes are tender.