Yesterday I made Applesauce Chicken from A Year of CrockPotting. It was outstanding! Jason wanted to finish the pot, but I made him take a breather so that I would have some leftovers for lunch today. I doubled the recipe and used my homemade applesauce. It may be a little sour for plain eating, but it was perfect on top of some chicken with spices.
Applesauce Chicken
--4 frozen chicken breast halves or thighs
--1 1/2 cups of applesauce
--1 small yellow onion, chopped finely
--1 T apple cider vinegar
--1/4 tsp cinnamon
--1/2 tsp black pepper
--2 cloves garlic, minced
--1/4 tsp red pepper flakes (optional, although I highly recommend as they gave it a nice kick. I probably put in a whole teaspoon)
Put the frozen chicken pieces into your crockpot. Add the onion. In a bowl, mix the applesauce, vinegar, garlic, and spices together. Pour on top of the chicken.
Cover and cook on low for 5-7 hours, or on high for 3-4.
The recipe recommends serving over rice or quinoa, and while I served quinoa, I didn't serve it so much on top of the quinoa. However, the sauce was pretty watery and next time I'll probably just serve it on top of the quinoa. What I did do was make Quinoa Pudding. I halved the recipe and there was plenty for me and Jason, plus some leftovers, I used apple cider rather than juice, and I used craisins instead of raisins.
Quinoa Pudding
- 1 cup quinoa
- 2 cups water
- 2 cups apple juice
- 1 cup raisins
- 2 tablespoons lemon juice
- 1 teaspoon ground cinnamon, or to taste
- salt to taste
- 2 teaspoons vanilla extract
- Place quinoa in a sieve and rinse thoroughly. Allow to drain, then place quinoa in a medium saucepan with water. Bring to a boil over high heat. Cover pan with lid, lower heat, and allow to simmer until all water is absorbed and quinoa is tender, about 15 minutes.
- Mix in apple juice, raisins, lemon juice, cinnamon, and salt. Cover pan and allow to simmer for 15 minutes longer. Stir in vanilla extract. Serve warm.
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