Slow Cooker Chicken with Red Cabbage, Pear, and Gentle Cider-Onion-Sage Sauce

Instructions

1. 1

   1. Lightly grease the slow cooker insert with a little of the olive oil. Place the red cabbage, yellow onion, and pear on the bottom. Add the chopped garlic, half of the salt, the black pepper, and the fresh thyme, then toss well.

2. 2

   2. Season the chicken thighs with the remaining salt. Arrange them over the fruit and vegetable base in as even a layer as possible.

3. 3

   3. In a jug, combine the alcohol-free apple cider, chicken broth, Dijon mustard, apple cider vinegar, the remaining olive oil, and the fresh sage. Pour this mixture over the chicken and red cabbage.

4. 4

   4. Cover and cook on low for 300 minutes, until the chicken is very tender and reaches a safe internal temperature of 165°F / 74°C. If you prefer to cook on high, cook for about 180 minutes, checking for doneness.

5. 5

   5. When cooking is finished, carefully transfer the chicken to a plate and keep warm. Stir the red cabbage, pear, and onion in the cooker to blend them with the juices.

6. 6

   6. In a small bowl, whisk the cornstarch with the cold water until smooth. Stir this mixture into the slow cooker with the hot juices.

7. 7

   7. Return the chicken to the cooker. Cover and cook on high for 15 to 20 more minutes, until the sauce is lightly thickened and glossy.

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   8. Taste and adjust salt or pepper if needed. Serve the chicken with the red cabbage and sauce spooned over the top, finished with chopped fresh parsley.