Slow cooker recipe

I have had non-pregnancy related stomach woes for three days now. No fun. I have tried to rest a lot but life goes on of course, and it just happens to be a very busy time for David right now, even so he has been a tremendous help. Our neighbor's house helper did come up today and was a huge blessing by cleaning for about an hour and a half.. But I do think I am on the mend.

In the middle of that David did buy a motorcycle, which will be revealed in a later post with pics and all. I also, while feeling yucky, had to cook the fresh chicken I had just bought. So I ended up making Thai Peanut Chicken (one of David's favorite, maybe because it includes peanut butter), and The following recipe that my dear friend K gave me (Thanks girl). It was delicious and the meat just fell off the bone it was so tender...yum yum and so easy. Even Sophia said 'yummy.' (I cooked it slow 7 hours and on high the last 1.5 hours, perfect).

Slow Cooker Chicken with Rosemary, Apples and Onions

2 cups sliced onions

2 apples, peeled, cored, sliced

2 pounds cut up chicken pieces (w/ bone)

½ tsp salt

¼ tsp pepper

2 tsp dried Rosemary

1 cup chicken broth

1 can cream of mushroom soup

2 cups cooked rice

Arrange onion and apple slices in bottom of slow cooker. Cut chicken into pieces and place on top of apples and onions. Season with salt, pepper and Rosemary. In a small bowl, whisk together chicken broth and soup; pour mixture over chicken. Cover and cook on LOW 6-8 hours or HIGH 3-4 hours. Serve over rice.