Ingredients
Serves: Update
4 leeks halved lengthwise, cut into 2-inch lengths and well washed
1 piece fresh ginger, peeled and thinly sliced
1 teaspoon salt
1 teaspoon dried sage, crumbled
1/2 teaspoon pepper
1/3 cup apple cider
1 tablespoon lemon juice
4 chicken legs, about 3 pounds total, skin removed
2 large Granny Smith apples, peeled, cored, quartered and thickly sliced
Directions
In a 4 to 7 quart slow cooker, layer leeks, ginger, and apples, sprinkling salt, sage, and pepper over layers. Top with chicken and pour cider and lemon juice over.
Cover and cook over low for 6 hours until chicken is very tender. Transfer chicken to serving plates. Taste sauce for salt, adjusting if necessary and spoon sauce over chicken.