Categories: Chicken, Fall, Main Dish, Slow Cooker

Ingredients

• 3 carrots , sliced
• 1/2 tablespoon minced garlic
• 1 medium onion , diced
• 2 celery ribs , chopped
• 6 slices bacon
• 6 bone in chicken thighs
• 1 tablespoon poultry seasoning
• 2 bay leaves
• 1 teaspoon spicy mustard
• 2 cups chicken stock
• 1 cup apple cider
• 1 (8 ounce) package long grain and wild rice blend
• 1 apple , chopped

Directions

1. Place carrots, onion, garlic, and celery in crock pot.

2. Cook bacon over medium heat in a large skillet, reserving a few tablespoons of bacon fat, crumble and add to crock pot.

3. Coat chicken thighs in poultry seasoning and salt and pepper to taste, brown chicken in bacon fat.

4. Add chicken pieces, mustard, bay leaves, and liquids to crock pot.

5. Cook on high 4 hours, or low 8 hours.

6. 30 minutes before serving, add rice and apples. Debone and roughly chop chicken, if desired, or leave pieces whole. Turn heat to high (if not already on high) and allow rice to absorb all liquid.

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