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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.
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