Apple Cider Chicken—Slow Cooker. This easy slow cooker apple cider chicken with just 4 simple ingredients smells like a fall orchard and makes your home feel cozy anytime. Years back, I tried a tasty baked apple chicken at a church harvest dinner—it vanished fast! I simplified it using stuff from any local store or farm: chicken thighs, apple cider, a firm apple, and sweet apple cider BBQ sauce. The mix turns into a shiny glaze, apples get soft, and chicken is so tender my father-in-law once asked for more. It’s a no-fuss meal for busy days or family nights when you crave comfort without extra work.
I love serving these juicy chicken thighs and soft apples on creamy mashed potatoes to catch all the yummy sauce. Try egg noodles or buttered rice too. Add roasted carrots, green beans, or pickles for crunch.
Ingredients
-
2 to 2½ pounds bone-in, skin-on chicken thighs (about 6 pieces)
-
1½ cups apple cider (not the sour kind)
-
1 cup apple cider BBQ sauce
-
2 medium firm apples (like Honeycrisp or Granny Smith), cored and cut into wedges
Apple Cider Chicken: Directions
-
Dry the chicken thighs with paper towels. Cut off extra skin or fat so the sauce stays tasty, not greasy.
-
In a bowl, mix apple cider and BBQ sauce until smooth. This makes the sweet glaze.
-
Put apple wedges in the bottom of a 4- to 6-quart slow cooker in a flat layer.
-
Place chicken on top of apples, skin up. Push them in a bit but keep tops out.
-
Pour cider mix over everything. Wet all chicken—skin can peek out.
-
Cover and cook on LOW 6-7 hours or HIGH 3-4 hours, until chicken falls off bone and apples are soft.
-
Spoon off extra fat from top. For thicker sauce, boil 1 cup liquid on stove 5-8 minutes, then add back.
-
Taste sauce. Add cider for zing or more sauce for sweet tang. Stir apples gently to coat.
-
Serve hot from cooker with lots of glaze and apples. Or plate chicken and spoon sauce on top.