I’d just been apple picking and wanted to bake something new with the bounty. Slow-cooking chicken with apples and barbecue sauce filled my whole house with the most delicious smell. We couldn’t wait to eat.
—CAITLYN HAUSER BROOKLINE, NH
PREP: 20 MIN. • COOK: 3 1/2 HOURS • MAKES: 4 SERVINGS
1 tablespoon canola oil
4 bone-in chicken thighs (about 1 1/2 pounds), skin removed
1/4 teaspoon salt
1/4 teaspoon pepper
2 medium Fuji or Gala apples, coarsely chopped
1 medium onion, chopped
1 garlic clove, minced
1/3 cup barbecue sauce
1/4 cup apple cider or juice
1 tablespoon honey
1. In a large skillet, heat oil over medium heat. Brown chicken thighs on both sides; sprinkle with salt and pepper. Transfer to a 3-qt. slow cooker; top with apples.
2. Add onion to the same skillet; cook and stir over medium heat for 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in barbecue sauce, apple cider and honey; increase heat to medium-high. Cook 1 minute, stirring to loosen browned bits from pan. Pour over chicken and apples. Cook, covered, on low for 3 1/2 to 4 1/2 hours or until the chicken is tender.
To freeze: Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring occasionally.