Prep: 15-20 mins. - Cook: 10-12 hrs. - Servings: 6
2 med. carrots
1 med. cabbage
1 (10oz) pkg. frozen pearl onions
2 lbs. small red potatoes, halved
1/4 C. butter
6 chicken breasts
salt and pepper to taste
1/3 C. plus 1/4 C. four divided
1-3/4 C. apple juice
Coarsely chop the carrots and cabbage. Place half of the chopped carrots, half on the chopped cabbage, half on the frozen pearl onions and half of the potatoes in slow cooker.
In medium skillet over medium heat, melt butter. Season chicken breasts with salt and pepper to taste. In a medium shallow bowl, place 1/3 cup flour. Dredge chicken breasts in flour until evenly coated. Place coated chicken breasts in skillet and heat, turning once, until lightly browned. Place chicken over vegetables in slow cooker. Place remaining vegetables over chicken.
In a medium bowl, combine apple juice an remaining 1/4 cup flour, mixing until well combined. Pour mixture over ingredients in slow cooker. Cover and cook on low setting for 10-12 hours.