Autumn Harvest Slow Cooker Chicken with Apple-Cranberry Chutney

Begin by seasoning the chicken thighs with salt, pepper, and a sprinkle of cinnamon for a warm flavor base.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat and sear the chicken thighs for about 3-4 minutes on each side until golden brown.

Remove the chicken from the skillet and place it in the slow cooker. In the same skillet, add 1 diced onion and sauté until translucent, about 5 minutes.

Stir in 2 cloves of minced garlic and cook for an additional minute until fragrant. Add 2 cups of diced apples, 1 cup of fresh cranberries, 1/4 cup of apple cider vinegar, 1/4 cup of brown sugar, 1 teaspoon of ground ginger, and 1 teaspoon of ground allspice to the skillet.

Cook for about 5 minutes, allowing the apples to soften slightly and the cranberries to burst. Pour this mixture over the chicken in the slow cooker.

Add 1 cup of low-sodium chicken broth and 1 tablespoon of fresh thyme leaves. Cover the slow cooker and cook on low for 6-8 hours or on high for 4-5 hours until the chicken is tender and fully cooked.

Once done, shred the chicken with two forks and mix it with the chutney in the slow cooker. Serve the chicken warm, garnished with fresh parsley and a sprinkle of toasted pecans for added crunch.