Slow cookware Chicken with Caramelized Apples and Onions

2 tablespoons butter
1 tablespoon vegetable oil
4 bone-in skin-on chicken thighs
1 teaspoon thyme
1 teaspoon seasoning mix (I used McCormick's long time White beer Seasoning)
1 teaspoon dried parsley
salt and pepper
2 cups brown texmati rice
4 cups chicken stock (I was low on broth and truly used one cup broth + three cups water)
2 cloves garlic minced
1/2 teaspoon thyme
For caramelized apples and onions:
2 tablespoons butter
1 tablespoon vegetable oil
1 massive sweet onion sliced
1 Granny Smith apple in the altogether and sliced
1 gala apple in the altogether and sliced

Heat butter and vegetable oil in frypan over medium to high heat (or in multi cooker)
Sprinkle chicken (skin side) with thyme, seasoning mix, parsley and a touch salt and pepper
Place chicken skin facet down in frypan and let brown in pan while not moving for 5-6 minutes or till gently bronzed
Remove from pan and add rice, garlic and thyme to remaining oil/butter
Let brown whereas stirring for 2-3 minutes
Transfer rice to slow cookware and stir in broth
Add chicken on high and canopy and cook on low for 5-7 hours or high for two.5 - 3.5 hours
When totally toasted stir rice well and if not totally toasted you'll add an extra 1/2 cup water and still cook on high for an extra 15-30 minutes
For caramelized apples and onions:
Heat butter and vegetable oil in frypan over medium high heat
Add onion and let cook for 6-8 minutes, stir sometimes
Add apples and still cook for one more 6-8 minutes or till onions and apples square measure bronzed and tender
Serve with chicken and rice
Recipe Notes
This is delicious drizzled with a touch creamy oleoresin like merely Dressing by Marzetti or whomp up your own exploitation your favorite direction. i favor a touch oleoresin with barely of vegetable oil, mustard and greek yoghurt.

Source Reference : slowcookergourmet

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