Crockpot Applesauce Chicken

Oh wow. Could I have had a more busy Saturday? Methinks not. I was woken up by someone-is-probably-dead knocking on my bedroom window at 7am. Heart beating in my throat, I answer the door to find out practice (I’m a cheerleading choreographer on the side) was moved to 7am. Ugh. So practice until eleven and then a few hours out at Stuart’s Lake completely wiped me out. Knowing this was going to happen, I prepared for dinner by throwing ingredients I already had in my cabinets into a crockpot this morning.

Right. So – Crockpot Applesauce Chicken. All in all, I’d say it was pretty good. It’s definitely different than what I’m used to. I know a good few of you aren’t local fans, so for your education, you should know us Louisianians are all about flavor – mainly saltiness and heat. This crockpot chicken brought a fair amount of heat, but no salt. I mean, yeah. It’s healthier without salt, but it’s also got a flavor profile you wouldn’t expect. As for the kid factor – Emma really liked it. What’s not to like? Two of her favorite things – applesauce and chicken. Win!

Also, let me apologize beforehand about the pictures. Almost none came out in focus, but whatever.

What you’ll need:

 

–4 frozen chicken breast halves or thighs (I ended up only using 3 breasts, since I was only feeding three people)
–1 1/2 cups of applesauce (I used unsweetened. I mean, cut sugar when you can, you know?)
–1 T dried onion flakes, or 1 yellow onion, chopped finely
–1 T apple cider vinegar
–1/4 tsp cinnamon
–1/2 tsp black pepper
–2 cloves garlic, minced
–1/4 tsp red pepper flakes

Basically what you’re going to do is throw the chicken and diced onions into the crockpot first. If you use dried onions, mix them in with the applesauce. Also, you should probably forget the correct way to chop onions like I did so you can cry buckets of unnecessary tears while cooking. Makes it seem like you worked harder than you actually did. :]

 

After you’re done crying, pour all the remaining ingredients into a bowl and mix well. Pour this entire wackadoo concoction over the chicken breasts and onions, and you’ve got yourself an easy-peasy supper in about 6 hours (on low) or 3-4 hours (on high). I took the long route, since I was going to be gone all day.

This is what it looked like pre-seven-hour-simmer.

After it was done, I enlisted my four year in helping me snap some green beans and I cooked them like I cook my asparagus – saute’d (am I spelling that right?) in a little EVOO and garlic, finished off with sesame seeds and a dose of grinded kosher salt.

I’d say it was a pretty good dinner. I had some fruit in the house I wanted to use before it went bad, so I made a Strawberry, Apple, and Peach Crumble.

Not the healthiest thing, but it melted my face off, it was so good.

Anyway, I hope everyone had/has a great weekend. I’m hoping to hear good news on two teaching positions on Monday and Tuesday, so ya’ll wish me luck. :]

– The Kitschy Kitchen

 

PS – I found this picture of Lou from 2007 on the memory card I had to use today. Makes me all sad. Little Tiny’s getting so big. 😦