2 bone-in chicken breasts, skinned
3 parsnips, peeled, halved lengthwise then sliced
2 sweet potatoes, peeled and cut into approximately 1-inch chunks
1 yellow onion, quartered then sliced thin
3/4 cup apple cider
2 tbsp whole-grain (or Dijon) mustard
2 garlic cloves, sliced very thin
1 tsp dried thyme
3/4 tsp salt
2 tbsp cold water
1 tbsp cornstarch
1 Gala apple, peeled and sliced thin
1 Bosc pear, peeled and sliced thin
1/4 cup sour cream, optional
In a 5 to 6-quart slowcooker or crockpot, combine the parsnips, sweet potatoes, onion, cider, mustard, garlic, thyme, and salt. Place the chicken over the top of the mixture; cover and cook on high 3 to 4 hours or on low 6 to 8 hours.
Approximately 25 to 30 minutes before the chicken dish is done, mix the cold water with the cornstarch until smooth. Stir the cornstarch mixture into the cooker. Add the apple and pear, gently stirring into the pot. Replace the cover and cook on high approximately 20 to 25 minutes or until the mixture simmers and thickens and the fruit is just tender. Do not overcook the fruit.
Transfer the chicken to a cutting board and cut each breast in half crossways. Transfer chicken to a serving platter with sides and pour the vegetable/fruit mixture and sauce over the chicken. Top with the sour cream, if desired.
Yield: 4 servings
NOTE: This is a good diabetic dish as the protein to carb ration is good. Per serving: Approximately 31 grams protein to 45 grams carbohydrates.
Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.