1/2 cup chicken broth
1/4 cup apple cider (or juice)
1/4 cup balsamic vinegar
2 tbsp lemon juice
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp dried thyme
1/2 tsp paprika
1/4 tsp freshly ground black pepper
2 tbsp butter
2 tbsp white whole-wheat flour*
Place the chicken in a 1/12-2-quart slow cooker/crock pot.
In a small bowl, combine the broth, cider, vinegar, juice, salt, garlic powder, thyme, paprika, and pepper; pour over the chicken in the cooker.
Place lid on cooker and cook on low 4 to 5 hours until chicken is tender and cooked through.
Remove chicken to a platter and keep warm. Skim fat from cooking liquid
Melt the butter in a small saucepan and stir in the flour until smooth. Gradually stir in the cooking liquid and bring to a boil. Cook while stirring for around a couple of minutes until thickened. Serve with the chicken.
This is my version of a TOH recipe.