Caraway Chickent with Belgian Endive

By á-2620

Ingredients

• 2 pounds boneless chicken thighs
• 2 tablespoons caraway seeds
• 1 tablespoon sea salt (optional)
• Black pepper to taste
• 3 Belgian endives
• 1 apple, cored and sliced
• 8 strips bacon, cooked and diced
• 1/4 chicken broth

Preparation

Step 1

1. Place chicken thighs in the slow cooker and mix with caraway seeds, salt and pepper.
2. Slice endives in half lengthwise, remove core, and slice into long strips
3. Layer sliced endive on top of the chicken thighs, and layer the apple slices on top of the endive.
4. Top the apples with the bacon pieces and pour the bacon grease over the dish along with the chicken broth.
5. Cook on low for 6 hours or until the chicken is tender and falling apart.