Slow Cooker Chicken

Let's make Slow Cooker Chicken With Rosemary Apples and Onions!

I didn't serve over rice. And I didn't carefully measure... well, anything. For onions, I chopped up 1 large onion and 1 small onion. (Why do onions suddenly make my eyes water? I've never had trouble with this before. Maybe it's this brand?) I used 3 pounds of chicken, because that was the smallest size the grocery store had. And I used a LOT of chicken broth. I was concerned about the amount of liquid in the slow cooker, so I just poured and poured and poured.

How did it turn out? Decently.

If you were making it, I would recommend you serve it over rice. I think that would make it taste even better.

If I ever make it again, I may opt for boneless chicken. This is my first experience cooking with boned chicken. The taste was fine, but picking out all those bones got annoying. Besides, isn't the skinless chicken healthier? The point is, aside from the skin presumably helping to keep the chicken moist, it's not really necessary to use the boned kind.

Meat gets so moist and soft in a crockpot. That's one of my favorite things about crockpots.

So, what's the negative? I cook for the week. The idea was to have chicken for 5 days straight, Monday-Friday. I'm even okay with getting lunch out on Fridays. This chicken lasted until Wednesday. But... it's only supposed to make 4 servings, so I guess they were just telling the truth!

I might make this again. The taste is good, but, you know, I can make 4 servings of something in a regular pot. I usually reserve the crockpot for meals that will last the week.