Chicken & Bacon Meatballs in Cider Broth

• 1 12 lbs skinless chicken thighs, taken off the bone
• 5 slices bacon
• 1 tablespoon Dijon mustard
• 1 tablespoon dried onion flakes
• 12 teaspoon garlic powder
• 1 teaspoon dried parsley
• 1 tablespoon extra virgin olive oil
• 2 cups leeks, cut in half lengthwise and then sliced
• 2 cups fresh button mushrooms, sliced
• 2 12 cups chicken stock
• 1 cup apple cider
• 1 teaspoon dried tarragon
• 1 tablespoon Dijon mustard
• 14 teaspoon garlic powder
• 3 cups medium pasta shells, dried

1. Roughly chop the skinned and boned chicken thighs into chunks and put into a food processor.
2. Chop up the bacon and throw in with the chicken and then pulse until the mixture is ground up.
3. Transfer the mixture to a bowl and add the first tablespoon of Dijon mustard, dry onion flakes, 1/2 teaspoon garlic powder and the dried parsley.
4. Mix up really well with your hands so that everything is combined.
5. Form into medium sized meatballs.
6. Heat olive oil in a nonstick pan and then add the meatballs and just brown them off.
7. Put your crock pot or slow cooker onto high and transfer the browned off meatballs into the dish.
8. Make sure to wash your hands as you have been handling raw chicken and pork.
9. Add the sliced leeks and mushrooms on top of the meatballs.
10. In a bowl whisk together the chicken stock, apple cider, second tablespoon of Dijon mustard, tarragon and garlic powder.
11. Pour mixture over the meatballs and then cook on high for 2 to 3 hours or longer on a lower setting if you are going to be out.
12. Just prior to serving, cook the pasta shells according to the package and then divide up into bowls.
13. Pour over the meatballs and broth and serve with some nice bread.

chicken, bacon, mustard, onion flakes, garlic, parsley, extra virgin olive oil, leeks, fresh button mushrooms, chicken stock, apple cider, tarragon, mustard, garlic, pasta shells

Taken from www.food.com/recipe/chicken-bacon-meatballs-in-cider-broth-330926 (may not work)