In a large skillet, heat oil over medium heat. Brown chicken thighs on both sides; sprinkle with salt and pepper. Transfer to a 3-qt. slow cooker; top with apples.
Add onion to same skillet; cook and stir over medium heat 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in barbecue sauce, apple cider and honey; increase heat to medium-high. Cook 1 minute, stirring to loosen browned bits from pan.
Pour over chicken and apples. Cook, covered, on low 3-1/2 to 4-1/2 hours or until chicken is tender.
Freeze option: Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring occasionally.
1 chicken thigh with 1/2 cup apple mixture: 333 calories, 13g fat (3g saturated fat), 87mg cholesterol, 456mg sodium, 29g carbohydrate (22g sugars, 3g fiber), 25g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 starch, 1/2 fruit.
Originally published as Autumn apple chicken in Simple & Delicious October/November 2015