zararian
Veteran
- Joined
- 15 Apr 2014
- Local time
- 7:22 AM
- Messages
- 79
This chicken dish has less sodium, less fat and rich in nutrients. It is also advisable to remove the skin of the chicken before cooking it.
Ingredients
6 pcs boneless and skinless chicken breast
6 ounces of frozen canned apple juice (concentrate)
3 pcs Granny Smith apples (cored and thickly sliced)
2 pcs of garlic cloves (minced)
2 tablespoons of apple cider vinegar
2 tablespoons of butter
1 to 3 teaspoons of curry powder
1 pc of onion (chopped)
1 tablespoon of cornstarch
1/8 teaspoon of groun nutmeg
1/3 cup of chicken broth
salt and pepper for seasoning
Preparation:
- Combine the thawed apple juice concentrate, curry powder and nutmeg in the small bowl, this will be the juice mixture. While in the small microwave safe dish, combine the butter, garlic and the onions and microvave it on high for about one to two minutes or until the onion is softened. Then place the mixture in bottom of 3 to 4 quart slow cooker.
- Dip the chicken breast to the juice mixture one by one to coat and then place in the crockpot over onions. Pour the remaining juice mixture on top of the chicken. Seasoned it with salt and pepper.
- Cover it and cook on low for 5 to 6 hours until the chiken is cooked. Add the apples and cook for another 40 to 50 minutes longer on low or until the apples become tender and the chicken is fully cooked.
- Mix the apple cider vinegar, chicken broth and the cornstarch in a small bowl and then stir into the liquid in crockpot. Then cover and cook on high heat for about 10 to 15 minutes, occasionally stir it until the sauce become thick and bubbly. If the sauce does not become thick enough, just add some more constarch on the chicken broth and apple cider mixture. You can serve it with hot cooked brown rice.
Ingredients
6 pcs boneless and skinless chicken breast
6 ounces of frozen canned apple juice (concentrate)
3 pcs Granny Smith apples (cored and thickly sliced)
2 pcs of garlic cloves (minced)
2 tablespoons of apple cider vinegar
2 tablespoons of butter
1 to 3 teaspoons of curry powder
1 pc of onion (chopped)
1 tablespoon of cornstarch
1/8 teaspoon of groun nutmeg
1/3 cup of chicken broth
salt and pepper for seasoning
Preparation:
- Combine the thawed apple juice concentrate, curry powder and nutmeg in the small bowl, this will be the juice mixture. While in the small microwave safe dish, combine the butter, garlic and the onions and microvave it on high for about one to two minutes or until the onion is softened. Then place the mixture in bottom of 3 to 4 quart slow cooker.
- Dip the chicken breast to the juice mixture one by one to coat and then place in the crockpot over onions. Pour the remaining juice mixture on top of the chicken. Seasoned it with salt and pepper.
- Cover it and cook on low for 5 to 6 hours until the chiken is cooked. Add the apples and cook for another 40 to 50 minutes longer on low or until the apples become tender and the chicken is fully cooked.
- Mix the apple cider vinegar, chicken broth and the cornstarch in a small bowl and then stir into the liquid in crockpot. Then cover and cook on high heat for about 10 to 15 minutes, occasionally stir it until the sauce become thick and bubbly. If the sauce does not become thick enough, just add some more constarch on the chicken broth and apple cider mixture. You can serve it with hot cooked brown rice.
