Ingredients
Scale
- 1 pound brussels sprouts ends trimmed
- 1 pound large carrots peeled and sliced into 1/2” circles
- 2 tablespoons maple syrup
- 1 sweet onion chopped
- 3 slices bacon chopped
- 1 1/2 pounds bone-in chicken with skin
- seasoned salt
- 12 ounces hard apple cider
Instructions
-
Place prepared brussels sprouts, carrots, and maple syrup in slow cooker.
-
Heat a skillet over medium-high heat. Add bacon and onion to hot skillet, and saute until most fat is rendered from bacon and onions are browning. Turn off heat. Use a slotted spoon to scoop cooked onions and bacon into slow cooker with vegetables. (Do not discard oil yet.) Stir contents of slow cooker well.
-
Heat same skillet with bacon drippings over medium heat. Sprinkle chicken on both sides lightly with seasoned salt. Cook chicken in hot oil for about 5 minutes on each side. Place chicken on top of vegetables.
-
Pour cider over the chicken and vegetables, and cover. Cook on high 6 hours or low 8 hours.