Quick Prep Slow Cooker
Chicken Thighs with White Wine-Caper Sauce
Kale, Carrot, and Apple Salad
Ingredients
- 1 large onion, thinly sliced
- 4 cloves garlic, minced
- 2 lb boneless, skinless chicken thighs
- ½ tsp salt
- ½ tsp pepper
- ¼ cup capers, drained
- 1 (14.5-oz) can low-sodium chicken broth
- ½ cup dry white wine (or use more broth)
- 4 sprigs fresh thyme
Instructions
- Place onion and garlic in a 5- to 7-quart slow cooker.
- Sprinkle chicken with salt and pepper; place on onion, and sprinkle with capers. Add broth, wine, and thyme.
- Cover and cook on LOW 6 hours or until chicken is done. Shred chicken with 2 forks before serving.
Side Dish Ingredients
- 1 bunch lacinato kale, thinly sliced
- 2 carrots, shaved
- 1 sweet apple, thinly sliced (such as Gala)
- ¼ cup apple cider vinegar
- 1 Tbsp honey
- 2 tsp whole-grain Dijon mustard
- 1 tsp kosher salt
- ½ tsp pepper
- 2 Tbsp extra virgin olive oil
Side Dish Instructions
- Combine kale, carrots, and apple in a large bowl.
- Whisk together vinegar, honey, mustard, salt, and pepper in a small bowl; add oil, whisking to combine.
- Add to kale mixture, tossing to coat; let stand 15 minutes before serving.
Slow Cooker Meal Plan
This recipe selected from the eMeals Slow Cooker Meal Plan.
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- Matching Grocery List
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