Tag Archives: fruit

Recipe: Slow Cooker Chicken & Apples

Slow Cooker Chicken & Apples

  • Servings: 4
  • Difficulty: Easy
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Ingredients:

  • 2 medium apples, peeled and cored
  • 1 small onion
  • 1/2 cup raisins
  • ¼ cup low sodium chicken broth
  • 1 ½ lbs boneless, skinless chicken breasts or thighs
  • ½ c. yellow mustard
  • ½ c. brown sugar
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1/2 tsp. black pepper
  • 1 tsp. salt

Directions:

Spray slow cooker with cooking spray. Chop apples and onion. Place in slow cooker. Add raisins and chicken broth. Set chicken on top of apple mixture.

In a separate bowl, combine mustard, brown sugar, garlic powder, onion powder, pepper and salt. Spread mixture over chicken.

Slow Cooker Chicken & Apples

Cover and cook on high in slow cooker for 2 ½ – 3 hours (or 5-6 hours on low).

Using two forks, shred chicken into large chunks. Stir to combine.

Serve over cooked rice or egg noodles.

Slow Cooker Chicken & Apples

Recipe: Stuffed French Toast with Blueberry & Nectarine Compote

Compote:
1 nectarine, pitted & chopped
½ cup blueberries
1 Tbsp sugar
1 tsp vanilla extract
¼ tsp salt
1 tsp butter

Filling:
2 oz cream cheese, softened
2 Tbsp maple syrup*

French Bread:
1 egg
2 Tbsp milk
1 tsp cinnamon
2 slices good quality white bread
1 Tbsp butter

To make compote: Melt butter in a saucepan over medium heat. Add nectarine, blueberries, sugar, vanilla and salt. Stir to combine. Cook until fruit releases its juices and syrup forms, stirring occasionally – about 5 minutes. Remove from heat and set aside. Serve at room temperature or reheat to desired temperature.  


To make filling: Whisk together softened cream cheese and maple syrup. Set aside.


To make French toast: Whisk together egg, milk and cinnamon in a shallow bowl.

Melt butter in a large skillet over medium heat. Dip bread into egg mixture, completely coating both sides of the bread. Place bread into buttered pan and cook until bread is brown on both sides, flipping halfway through.


To assemble: Place one slice of French toast on a plate. Spread cream cheese mixture on French toast.

Top with second piece of French toast. Slice stuffed French toast in half. Top French toast slices with compote. Serve immediately.


*Buy Michigan: My favorite maple syrup comes from Doodles Sugarbush in Blanchard, Michigan.

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