1 tbsp coconut oil
1 lb boneless skinless chicken breasts strips
1 small yellow onion, sliced thin
1/2 tsp salt
1/2 tsp freshly ground black pepper
2 ripe pears, peeled, cored, and sliced lengthwise into strips
1 lb fresh asparagus, trimmed
3 to 5 garlic cloves (depending on size), minced
2 tbsp balsamic vinegar
3 tbsp unsweetened apple juice
1 tsp rosemary
1 tsp ground ginger
2 tbsp brown sugar
In a large skillet over medium heat, heat the oil until hot; add chicken and cook just until browned on all sides, approximately 3 to 4 minutes. Transfer chicken to a crock pot or slow cooker.
Sprinkle the chicken with the salt and pepper. Add the onion.
Arrange the pears and asparagus over the onion.
In a small bowl combine the remaining ingredients and pour over all.
Place the lid on the cooker and cook on low around 5 hours.
Note: I got the basics of this recipe from allrecipes.com if I remember correctly. I have had it for years.
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