Chicken Thighs with Apples, Onions, Bacon and Kale

This is a recipe I adapted for the slow cooker. Originally I made it in a skillet, using pork chops as the protein. But I didn’t have pork chops on hand soooo… I made it last night and it was ridiculously good. Like, “omg, did I really just make something his yummy?” good.

Ingredients (these are approximations, as I do not measure when I cook):

• 6 chicken thighs, skin removed, if desired
• 2 slices bacon
• 2 apples, cut into long, thin slices
• 1/2 large onion, cut into long, thin slices
• 1 big bunch kale or spinach, chopped, or 1 container baby spinach or kale (from salad section)
• 1/4 cup white wine
• 2 tbsp. flour
• 2 cups chicken broth
• A bit of fresh or dried sage and thyme

Directions:

1. In a dutch oven cook bacon until crispy. Crumble and set aside.
2. In the bacon fat salt and pepper then lightly brown the chicken thighs. Remove from pot and set aside.
3. In the pot, lightly saute the onion and apples, adding a generous pinch of salt and pepper, along with your fresh or dried herbs.
4. Add the flour to the sauteed onions and apples and stir until it starts to get a little pasty and less white. De-glaze the pan with your wine. Then add the chicken stock, stirring so the flour combines with the liquids and begins to thicken a bit.
5. Add everything to your slow cooker, along with the crumbled bacon. Cook on low for 4-6 hours.
6. About 30-60 minutes before cook time ends, throw in the kale or spinach.

Serve over mashed potatoes, rice or hot, buttered egg noodles.