Normandy Chicken With Apples
|Apple cider||3 Cup (48 tbs)|
|Leek soup mix||5 1⁄2 Ounce (Three 1.8 Ounce Boxes)|
|Dried thyme leaves||2 Teaspoon|
|Grated nutmeg||1⁄2 Teaspoon|
|Red potatoes||1 1⁄2 Pound, peeled and diced|
|Celery ribs||4 , thinly sliced|
|Shallots||6 , thinly sliced|
|Green apples||3 , cored and cut into 16 wedges each|
|Dried cranberries||3⁄4 Cup (12 tbs)|
|Skinless boneless chicken breast halves||2 Pound, halved|
1. In a 4- or 5-quart electric slow cooker, combine the apple cider, dry soup mix, thyme, and nutmeg. Stir to blend well. Add the potatoes, celery, shallots, apples, and cranberries. Tuck the chicken pieces down into the mixture.
2. Cover and cook on the low heat setting about 8 hours, or until the potatoes are tender.