Slow-Cooker Choucroute

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1 large onion, peeled, root end left intact, and quartered

4 whole cloves

8 ounces thick-sliced smoked or pepper bacon, cut into 1-inch pieces

2 pounds sauerkraut, rinsed and drained

1 garlic head, halved

4 sprigs fresh thyme

4 sprigs fresh parsley

2 bay leaves

2 (1-inch thick) smoked pork chops (about 10 ounces each)

1 pound kielbasa, cut diagonally into 2-inch pieces

2 Fuji or other baking apples, cored and cut into large chunks

1 pound small red-skinned potatoes, scrubbed

1 1/2 cups dry white wine

1/4 cup gin

Pumpernickel rye bread, mustards, horseradish, and cornichons, for serving