Rosh Hashanah was yesterday, so Shanah Tovah to those who know what that means. I am what we will call Jewish by-proxy, in that my husband is Jewish and I do my best to join in his traditions and ask a bunch of questions because I feel guilty that I didn’t even consider converting when we got married. I didn’t realize Jewish guilt could be transferred to a non-Jew, but it totally can. Totally. As always, the best cure for a guilty conscious is food. This year’s salve was Crockpot Chicken and Apples. It’s an ideal Rosh Hashanah meal because it’s warm and hearty and a nice welcome to fall, but also sweet, to capture the spirit of the holidays.
For this dish, you’ll need orange juice concentrate (not orange juice!), apples, chicken, onion, garlic, dried marjoram leaves, ground nutmeg, water and cornstarch.
Start by combining orange juice concentrate with the marjoram and nutmeg in small bowl. Put the chopped onion and garlic in the bottom of your slow cooker, and then dip each piece of chicken into the orange mixture until coated and place them in the crockpot on top of the onions. Pour the rest of the orange mixture into the crockpot and Voila! You’re ready to start cooking.
The full details of the dish, including when to add the apples and how to make the sauce that’s added before serving are listed below.
Serve with a side of bread or rice, your favorite type of greens and a crisp white wine for a delicious and super easy start to the New Year!
Crockpot Chicken and Apples
What you’ll need:
- 6 ounce can frozen orange juice concentrate, thawed
- 1/2 tsp dried marjoram leaves
- 1/8 tsp ground nutmeg
- 2 garlic cloves, minced
- 1 onion, chopped
- 6 boneless skinless chicken breasts
- 3 tart apples, cored and sliced
- salt and pepper to taste
- 3 tbsp water
- 1 tbsp cornstarch
What You’ll Do:
Place chopped onion and garlic in the bottom of 3-4 quart slow cooker. Combine thawed orange juice concentrate, majoram and nutmeg in a small bowl. Dip chicken breasts into orange mixture to coat and place in crockpot on top of onions. Pour remaining orange juice mix over the chicken. Cover and cook on low for 6 hours until chicken is almost cooked. Add apples and cook for 40-50 minutes more on low until the apples are tender and the chicken is thoroughly cooked.
When the chicken and apples are done cooking, mix the water and cornstarch together in a small bowl and then combine with the remaining juices from the chicken and apples in a saucepan. Cover and cook on high heat, stirring occasionally until the sauce is thickened and bubbly. Pour sauce over chicken and apples and serve!