Fruited Chicken Ragoût

• 6 skinned and boned chicken breast halves
• 3/4 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon ground red pepper
• 1/4 cup vegetable oil, divided
• 1 medium onion, cut into thin wedges
• 3 cloves garlic, minced
• 1 cup dried apple rings, finely chopped
• 1/2 cup dried cranberries
• 2 cups chicken broth
• 1/4 teaspoon ground allspice

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. Remove from skillet, and set aside. Repeat procedure with remaining 2 tablespoons oil and chicken.
4. 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. Combine chicken broth and allspice; pour over chicken.
5. 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. Serve with hot cooked rice, if desired.

chicken, flour, salt, ground red pepper, vegetable oil, onion, garlic, apple rings, cranberries, chicken broth, ground allspice

Taken from www.myrecipes.com/recipe/fruited-chicken-ragot (may not work)