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Serves 4 to 6

This is a wonderful dish to serve when the weather turns cooler and the nights are longer. Use apples that keep their shape and texture during cooking, such as Ida Red, Mutsu (Crispin) or Northern Spy.

Slow cooker size: 3 ½ to 6 quart

12 skinless chicken drumsticks or thighs
1 tsp dried thyme (5 ml)
½ tsp salt (2 ml)
½ tsp freshly grounded black pepper (2 ml)
2 apples, unpeeled, thickly sliced
1 onion, sliced
½ cup apple cider or apple juice (125 ml)
1 ½ tsp cider vinegar (7 ml)
1 tbsp cornstarch (15 ml)

1. Place chicken in slow cooker stoneware. Sprinkle with thyme, salt, and pepper. Add apples and onion. Pour apple cider over chicken.
2. Cover and cook on Low for 5 to 7 hours or on High for 2 ½ to 4 hours, until juices run clear when chicken is pierced with a fork. Transfer chicken to a serving plate and keep warm.
3. In a small bowl or jar, combine vinegar and cornstarch. Whisk into slow cooker. Cover and cook on High for 15 to 20minutes longer, or until thickened. Spoon over chicken.

Tip

A quick way to mix cornstarch with a liquid is to use a jar. Screw the lid on tightly and shake the jar until the mixture is smooth. (This is faster than trying to stir or whisk until all the cornstarch is dissolved.)

Recipe courtesy of Donna-Marie Pye,
300 Slow Cooker Favorites cookbook (Robert Rose, 2007)