Crockpot Apple Cider Chicken Thighs Recipe

Introduction

This Crockpot Apple Cider Chicken Thighs recipe is a comforting, easy meal perfect for busy days. Tender chicken simmers slowly in a sweet and savory apple cider sauce, filling your home with cozy autumn aromas. It’s a one-pot dish that requires no browning and minimal effort.

Ingredients

• 2 lbs boneless, skinless chicken thighs
• 2 cups apple cider (not vinegar)
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 tbsp brown sugar
• 1 medium yellow onion, thinly sliced
• 2 apples (Honeycrisp or Fuji), sliced thin
• 3 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme leaves
• 1 tsp salt
• ½ tsp black pepper
• 1 tbsp olive oil

Instructions

1. Step 1: Thinly slice the apples and onion, and mince the garlic cloves.
2. Step 2: In a small bowl, whisk together the apple cider, Dijon mustard, apple cider vinegar, brown sugar, salt, and black pepper until well combined.
3. Step 3: Drizzle olive oil into the bottom of the crockpot. Layer the sliced onions and apples in the pot, then place the chicken thighs on top. Sprinkle with rosemary and thyme, pour the cider mixture over everything, and add the minced garlic last.
4. Step 4: Cover and cook on low for 6 hours or on high for 3 hours until the chicken is tender and the sauce has thickened slightly.
5. Step 5: Serve the chicken hot with mashed potatoes or rice, spooning the apple cider sauce and softened apples over the top.

Tips & Variations

• Use bone-in chicken thighs for extra juiciness; just increase cooking time by 30 minutes.
• Substitute apples with pears for a different fruity twist.
• Add a pinch of red pepper flakes to the sauce for a subtle spicy kick.
• Swap brown sugar with maple syrup for a richer sweetness.
• If using dried herbs instead of fresh, reduce the amount to 1 teaspoon each.
• Make everything ahead by prepping all ingredients the night before and refrigerating until ready to cook.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. The flavors deepen overnight, making leftovers even more delicious.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use apple cider vinegar instead of apple cider?

No, apple cider vinegar is much more acidic and tangy. This recipe calls for sweet, unfiltered apple cider to tenderize the chicken and add sweetness, so don’t swap the two.

Do I need to brown the chicken first?

No, this crockpot recipe is designed to cook the chicken directly in the sauce without browning. This keeps it easy and hands-off while still yielding tender, flavorful thighs.

Crockpot Apple Cider Chicken Thighs Recipe

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4.7 from 147 reviews

Crockpot Apple Cider Chicken Thighs is a comforting, one-pot slow cooker recipe featuring tender chicken thighs cooked in a sweet and savory apple cider sauce with fresh herbs, apples, and onions. Perfect for a cozy meal with minimal effort, this dish melds apple cider’s natural sweetness and acidity with fragrant rosemary and thyme, making your house smell inviting and delivering juicy, flavorful chicken that pairs beautifully with mashed potatoes or rice.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 6 hours on low or 3 hours on high
• Total Time: 6 hours 15 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken and Produce

• 2 lbs boneless, skinless chicken thighs
• 1 medium yellow onion, thinly sliced
• 2 apples (Honeycrisp or Fuji), sliced thin
• 3 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme leaves
• 1 tbsp olive oil

Sauce and Seasonings

• 2 cups apple cider (not vinegar)
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 tbsp brown sugar
• 1 tsp salt
• ½ tsp black pepper

Instructions

1. Slice apples, onions, and mince garlic: Thinly slice 2 Honeycrisp apples and 1 medium yellow onion. Mince 3 cloves of garlic carefully to release their flavor.
2. Mix the sauce: In a small bowl, whisk together 2 cups apple cider, 1 tbsp Dijon mustard, 1 tbsp apple cider vinegar, 1 tbsp brown sugar, 1 tsp salt, and ½ tsp black pepper until well combined and smooth.
3. Layer ingredients into the crockpot: Drizzle 1 tbsp olive oil at the bottom of the crockpot. Add the sliced onions and apples first, then place the 2 lbs of boneless, skinless chicken thighs on top. Sprinkle with 1 tbsp fresh rosemary and 1 tbsp fresh thyme evenly over the chicken. Pour the cider sauce over everything and add the minced garlic last to disperse the flavor throughout.
4. Cook: Cover and cook on low for 6 hours or on high for 3 hours until the chicken is tender and the sauce has thickened slightly to a rich, savory-sweet consistency.
5. Serve: Serve the chicken hot with mashed potatoes, sweet potatoes, or rice. Spoon the apple cider sauce and softened apples over the chicken for maximum flavor and comfort.

Notes

• Use apple cider, not apple cider vinegar, as cider is sweet and tenderizes the chicken while vinegar is too tangy for this recipe.
• Slicing apples thinly helps them soften properly in the slow cooker and release their sweetness.
• Avoid overcooking more than 8 hours as chicken thighs can dry out even in a crockpot.
• Season both the meat and sauce adequately with salt to balance the sweet flavors.
• Bone-in chicken thighs may be used; add 30 minutes more cooking time.
• Substitute pears for apples for a different fruity twist.
• Add red pepper flakes for a spicy kick or replace brown sugar with maple syrup for natural sweetness.
• Fresh herbs can be swapped with dried herbs using 1 tsp each.
• Prep ingredients ahead by refrigerating them overnight sealed in container and then combine when ready to cook.

Keywords: crockpot chicken, apple cider chicken, slow cooker recipes, comfort food, fall recipes, easy dinner, one-pot meal