Follow these steps for perfect results
canola oil
bone-in chicken thighs
skin removed
salt
pepper
Fuji apples
coarsely chopped
Gala apples
coarsely chopped
onion
chopped
garlic
minced
barbecue sauce
apple cider
honey
Heat canola oil in a large skillet over medium heat.
Brown chicken thighs on both sides.
Sprinkle chicken with salt and pepper.
Transfer chicken to a 3-qt slow cooker.
Top chicken with coarsely chopped Fuji and Gala apples.
Add chopped onion to the skillet and cook until tender (2-3 minutes).
Add minced garlic and cook for 1 minute.
Stir in barbecue sauce, apple cider, and honey.
Increase heat to medium-high and cook for 1 minute, stirring to loosen browned bits from pan.
Pour the sauce over the chicken and apples in the slow cooker.
Cook, covered, on low for 3.5 to 4.5 hours or until chicken is tender.
Cool the chicken mixture.
Freeze cooled chicken mixture in freezer containers.
To use, partially thaw in refrigerator overnight.
Heat through in a covered saucepan, stirring occasionally.
Expert advice for the best results
For a richer flavor, sear the chicken well before adding to the slow cooker.
Adjust the amount of barbecue sauce to your preference.
Add a pinch of cinnamon or nutmeg for extra warmth.
Everything you need to know before you start
15 minutes
Can be made ahead and refrigerated or frozen.
Serve in a bowl, garnished with fresh parsley.
Serve with mashed sweet potatoes or roasted vegetables.
Pairs well with the sweetness of the apples and barbecue sauce.
Discover the story behind this recipe
A comforting dish associated with autumn harvests.
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