Rosemary Dijon Chicken with Apples (Primal/Paleo)

I don't know why we even had boneless, skinless chicken breasts in the freezer. They're boring, and the lack of fat means they aren't really all that filling, not to mention hard to keep from drying out. I defrosted them with no idea of what to do with them. Yesterday around 4pm we decided just to throw them in the slow cooker with some things. Sometimes, okay nearly all the time, this method proves delicious. This was delicious. Now just to try it with some bone in chicken! You can use any type of potato here: baby reds, golds, sweet potatoes, anything you'd like. I think next time I'll choose a tart apple in combination with sweet potato. Parsnip would be amazing as well.

Rosemary Dijon Chicken with Apples
primal / paleo / grain-free / gluten-free / egg-free
Yield: 4 servings

1 yellow onion 
1 apple
4c diced potato, in 2in chunks 
6 cloves of garlic, peeled
1T cooking fat of choice
4 hunks of chicken*
2 cloves of garlic, minced
2T whole grain dijon mustard
2T chopped fresh rosemary, about2-3 sprigs
2T apple cider vinegar 
3/4c bone broth

Cut the onion into wedges (trim the root/bulb end, then slice the onion in half from tip to bulb, peel, and cut into wedges while maintaining a bit of bulb in each). Place the onions, potatoes, and whole cloves of garlic in the bottom of the slow cooker and toss with oil, salt, and pepper. Dice the apple and sprinkle over the potatoes and onions. Place the chicken on top
Mix the mustard, rosemary, apple cider vinegar, pepper, minced garlic and broth together. Pour over the chicken. Nestle the chicken down so it touches the liquid but isn't submerged.

*Boneless skinless breasts: Cook on high for about 1.5-3 hrs, checking every 30min after the first hour so they don't dry out. Use smaller chunks of potato. Bone in, skin on chicken: Cook on low for 6-8 hours.

Eat a little bit of that creamy garlic and soft apple with each bite and enjoy!