Fruited Chicken Ragoût

Ingredients

• 1 cup apple rings dried finely chopped
• 6  skinned and boned chicken breast halves 
• 2 cups chicken broth 
• 0.5 cup cranberries dried
• 0.8 cup flour all-purpose
• 3 cloves garlic minced
• 0.3 teaspoon ground allspice 
• 0.5 teaspoon ground pepper red
• 1 medium onion cut into thin wedges
• 1 teaspoon salt 
• 0.3 cup vegetable oil divided

Equipment

• frying pan
• plastic wrap
• rolling pin
• slow cooker
• meat tenderizer

Directions

1. Place chicken breast halves between two sheets of heavy-duty plastic wrap, and flatten to 1/4" thickness, using a meat mallet or rolling pin.
2. Combine flour, salt, and red pepper in a shallow dish; dredge chicken in mixture, shaking off excess.
3. Heat 2 tablespoons oil in a large skillet over medium-high heat until hot; add half of chicken, and brown on both sides.
4. Remove from skillet, and set aside. Repeat procedure with remaining 2 tablespoons oil and chicken.
5. Place half of chicken in bottom of a 3 1/2- or 4-quart electric slow cooker; top with onion, garlic, dried apple, and dried cranberries. Top with remaining chicken.
6. Combine chicken broth and allspice; pour over chicken.
7. Cover and cook on HIGH setting for 2 1/2 to 3 hours. Or cook on HIGH setting for 1 hour; reduce heat and cook on LOW 4 to 4 1/2 hours.
8. Serve with hot cooked rice, if desired.