Ingredients
- 2 cups sliced onions
- 2 apples, peeled, cored and sliced
- 2 pounds cut up chicken pieces (with bone), with or without skin
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons chopped fresh rosemary leaves
- 1 cup reduced-sodium chicken broth
- 1/2 cup cream of celery soup
- 2 cups cooked rice (white or brown)
Directions
Arrange onion and apple slices in bottom of slow cooker. Place chicken pieces on top and season all over with salt and black pepper. Sprinkle rosemary over chicken.
In a medium bowl, whisk together chicken broth and soup. Pour mixture over chicken.
Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
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By Jennifer A
Spring, TX
on November 16, 2011
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I was very disappointed. I read a lot of the reviews since it seems everyone either loves it or doesn't. I added cut potatoes to the bottom of crock pot to keep the apples from getting mushy like one reviewer suggested- that was great. I also added apple juice in place of the chic stock like another reviewer mentioned. I also cut up celery and added that too. The dish overall was very bland. I would not make this again.
By mzkymist_13136371
Silver Spring, 60
on September 28, 2011
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Oh my this was a delicious meal! I made brown rice and it was a perfect compliment. The aroma was mouthwatering and the flavor did not disappoint!
By infocathyc_13141962
Riverside, 43
on September 25, 2011
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Chicken was flavorful, not dried out. Because of a complete aversion to using anything canned I substituted chopped celery, and slightly thickened cream for the cream of celery soup. The pungency had been cooked out of the onions, but the crunch remained. Very satisfying. The rice is a must to soak up the liquid, but try pita chips as well. Also for a very complete meal toss arugala and spinach into the pot at the last minute. The peppery arugula counterpoints the sweetness of the apples.
Great recipe if you are in a hurry, or want a meal ready to eat when you get home from work.
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