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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
6 skinned and boned chicken breast halves |
3/4 cup all-purpose flour |
1 teaspoon salt |
1/2 teaspoon ground red pepper |
1/4 cup vegetable oil, divided |
1 medium onion, cut into thin wedges |
3 cloves garlic, minced |
1 cup dried apple rings, finely chopped |
1/2 cup dried cranberries |
2 cups chicken broth |
1/4 teaspoon ground allspice |
Directions:
1. Place chicken breast halves between two sheets of heavy-duty plastic wrap, and flatten to 1/4 thickness, using a meat mallet or rolling pin.
2. Combine flour, salt, and red pepper in a shallow dish; dredge chicken in mixture, shaking off excess.
3. Heat 2 tablespoons oil in a large skillet over medium-high heat until hot; add half of chicken, and brown on both sides. Remove from skillet, and set aside. Repeat procedure with remaining 2 tablespoons oil and chicken.
4. Place half of chicken in bottom of a 3 1/2- or 4-quart electric slow cooker; top with onion, garlic, dried apple, and dried cranberries. Top with remaining chicken. Combine chicken broth and allspice; pour over chicken.
5. Cover and cook on HIGH setting for 2 1/2 to 3 hours. Or cook on HIGH setting for 1 hour; reduce heat and cook on LOW 4 to 4 1/2 hours. Serve with hot cooked rice, if desired.
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