Balsamic Pear, Chicken, and Asparagus

1 tablespoon vegetable oil

4 skinless, boneless chicken breast halves, cut into strips

1 onion, sliced thin

salt and ground black pepper to taste

2 ripe Bartlett pears, cored and sliced

1 pound fresh asparagus, trimmed

4 cloves garlic, minced

2 tablespoons balsamic vinegar

3 tablespoons apple juice

1 teaspoon dried rosemary

1 tablespoon grated fresh ginger

2 tablespoons dark brown sugar

Heat the oil in a skillet over medium heat. Cook the chicken in the hot oil until completely browned, 3 to 5 minutes; transfer to a slow cooker. Add the onion to the chicken; season with salt and pepper. Place the pears and asparagus atop the chicken mixture.

Mix the garlic, balsamic vinegar, apple juice, rosemary, ginger, and sugar together in a bowl; pour over the asparagus. Season again with salt and pepper.

Cook on Low for 4 to 6 hours.