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Ingredients

1 (1.5 pound) package small yellow-fleshed potatoes 3 pounds skin-on, boneless chicken thighs 3 small apples, peeled and diced ½ medium sweet onion, diced 1 cup chicken broth ½ cup honey ⅓ cup applesauce 1 clove garlic, minced 1 teaspoon salt ½ teaspoon ground cinnamon ½ teaspoon ground cumin ¼ teaspoon ground black pepper

Nutrition Info

570.2 calories carbohydrate: 54 g cholesterol: 128.7 mg fat: 22.8 g fiber: 3.6 g protein: 38.3 g saturatedFat: 6.3 g servingSize: - sodium: 699 mg sugar: 30.7 g transFat: : - unsaturatedFat: : -

Chop any large potatoes in half.
Place potatoes in the bottom of a slow cooker. Add chicken thighs on top of potatoes, and spread apples and onion over top.
Mix chicken broth, honey, applesauce, garlic, salt, cinnamon, cumin, and pepper together in a bowl, pour over chicken mixture.
Cook until chicken is no longer pink at the bone and the juices run clear, 4 to 6 hours on Low, or about 3 hours on High. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
Remove chicken thighs from the slow cooker and place, skin-side up, on the prepared baking sheet.
Broil in the preheated oven until skin is crisp, 3 to 5 minutes. Serve with potatoes, apples, onions, and sauce.

6 servings

Chicken with apples and honey. Easy and savory dish, perfect for fall.