Recipe by Katie'sMama
I saw this on the Food Network, but can't remember what show it was on. I had to alter the original recipe, because my husband refuses to eat "Cream of (anything)" soup. Note: I take the liquid/sauce left after cooking to make whipped potatoes, using it in place of milk and butter.
Top Review by CoCaShe
This recipe was nice and easy in the slow cooker. I wasn't sure what to serve it with, I just made plain potatotes, but I think something like wild-grain rice would go better as it has a comforty, earthy taste. When I first put it in the slow-cooker, I was worried that there wasn't enough liquid but when I served it there was too much - I guess the onions and apples bled out quite a bit.
- 4 medium onions, peeled and quartered
- 3 granny smith apples, peeled, cored, and sliced
- 1 lb boneless skinless chicken breast
- 2 -3 tablespoons rosemary
- 2⁄3 cup evaporated milk
- 1 cup chicken broth
- 2 tablespoons flour
Directions See How It's Made
- Place onions and apples in crockpot; place chicken breasts on top.
- Sprinkle salt, pepper, and rosemary over top of chicken.
- Mix together milk, broth, and flour until well blended. Pour over chicken, onions, and apples.
- Cook on low 6-8 hours. If desired, baste chicken occassionally with sauce. Remove chicken, onions, and apple from pot. Serve.