Tis the season for everything slow cooker. While I love the ease of using a slow cooker, the length of cooking commonly muddies the flavors, resulting in over seasoning on the back end. On the flip side, I adore how tender meats are after being steamed and locking in the moisture. Slow Cooker Apple Balsamic Chicken uses apple jelly, robust balsamic vinegar and apple juice to maintain maximum flavor.
Slow Cooker Apple Balsamic can be made with any cut of chicken, however I prefer to use a healthy chicken breast. I serve mine over lightly buttered rice, but I think I will try buttered egg noodles next time as well. Add baby carrots to the slow cooker for a well rounded meal.
- 4 chicken breasts boneless, skinless
- 1/2 cup apple juice
- 1/2 cup water
- 1 chicken bullion cube
- 1 cup apple jelly
- 1/4 cup balsamic vinegar
- 1/2 teaspoon fine sea salt
- 1 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground black pepper
- 2 tablespoons butter
- 2 tablespoons cornstarch
- Cooked rice or egg noodles for serving
- Fresh parsley coarsely chopped
In your slow cooker, whisk together apple juice through ground black pepper. Add chicken breasts, turning once to coat.
Set slow cooker to high for 4 hours.
At four hours, skim any fats from the top of the mixture.
Melt butter in a small bowl, whisking in cornstarch. Stir into slow cooker mixture to thicken sauce. Continue cooking on low for 30 minutes.
Serve hot over rice or egg noddles. Garnish with parsley, if desired.