Slow Cooker Series: Chicken & Apple Pot

Recently I was given a slow cooker, I am very excited about this as I have wanted one for a while now. I have begun testing all the slow cooker recipes I have been collecting the past year, so many to choose from. I hope you enjoy the slow cooker series. Yum!

Chicken & Apple Pot

(Recipe from book ‘Slow Cooker’ By Parragon Books


  • 1 tbsp olive oil
  • 4 chicken portions, about 175g each
  • 1 onion, chopped
  • 2 celery sticks, roughly chopped
  • 1 1/2 tbsp plain flour
  • 300ml clear apple juice
  • 150ml chicken stock
  • 1 cooking apple, cored and cut in quarters
  • 2 bay leaves
  • 1-2 tsp clear honey
  • 1 yellow pepper, deseeded and cut into chunks ( i used red as yellow wasnt available)
  • Salt & Pepper

To garnish

  • 1 large or 2 medium eating apples, cored and sliced
  • 1 tbsp melted butter
  • 2 tbsp demerara sugar
  • 1 tbsp chopped fresh mint


  • Heat oil in heavy based frying pan. Add the chicken and cook over a medium-high heat, turning frequently, for 10 minutes, until golden brown. Transfer to the slow cooker. Add the onion and celery to the pan and cook over a low heat for 5 minutes, until softened. Sprinkle in the flour and cook for 2 minutes, then remove the pan from heat.
  • Gradually stir in the apple juice and stock, return to heat and bring to boil. Stir in cooking apple, bay leaves and honey, season to taste. Pour the mixture over the chicken in the slow cooker, cover and cook on low for 6 1/2 hours, until the chicken is tender. Stir in the pepper, re-cover and cook on high for 45 minutes.
  • Shortly before serving, preheat the grill. Brush one side of the eating apple slices with half the melted butter and sprinkle with half the sugar. Cook under the preheated grill for 2-3 minutes, until the sugar has caramelized. Turn the slices over the tongs, brush with the remaining butter and sprinkle with the remaining sugar. Grill for a further 2 minutes. Transfer the stew to warmed plates and garnish with the caramelized apple slices and the mint. Serve immediately.

I served with crusty bread as there was plenty of sauce for dipping. The next day I served the left overs with a side of mashed potato which married perfectly. If you want more veggies in this meal, double the quantity of celery and cooking apples. You could also try adding potato wedges to the meal at the same time you add the celery. Give it a try! The family thoroughly enjoyed it, great flavours.



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