Crock Pot Apple Cider Chicken

This Crock Pot Apple Cider Chicken is a simple slow cooker recipe made with boneless chicken thighs, apple cider, Dijon mustard, maple syrup, and fresh rosemary. Just mix the sauce, pour it over the chicken, and let it cook on low for 6 to 8 hours. The result is tender, fall-apart chicken with a sweet and tangy flavor that serves 4 and works great on its own or shredded on buns.

The real magic here is the sauce. Apple cider and maple syrup bring the sweetness while Dijon mustard and vinegar cut right through it so nothing tastes too heavy. That balance is what makes this chicken actually interesting instead of just plain slow cooker meat.

Browning the chicken before it goes in is optional but honestly it makes a difference. You get a little bit of color and texture on the outside that holds up even after hours of cooking. It takes five extra minutes and it is worth it.

Crock Pot Apple Cider Chicken

Recipe by Robert Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

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minutes

Cooking time

8

hours 

Calories

350

kcal

Tender slow cooker chicken in a sweet and tangy apple cider sauce with a touch of mustard and fresh rosemary.

Ingredients

• 6 – 8 boneless skinless chicken thighs or breasts
  

• 3/4 cup apple cider
  

• 2 tablespoons Dijon mustard
  

• 1 tablespoon apple cider vinegar
  

• 3 tablespoons maple syrup
  

• 1 tablespoon olive oil
  

• Salt and pepper
  

• 2 sprigs fresh rosemary
  

Directions

• Place the chicken on the bottom of a slow cooker and season generously with salt and pepper on both sides.
  
• In a small bowl, whisk together the apple cider, Dijon mustard, apple cider vinegar, maple syrup, and olive oil until fully combined.
• Pour the sauce evenly over the chicken and add the fresh rosemary sprigs on top.
  
• Cover and cook on low for 6 to 8 hours until the chicken is tender and easy to pull apart.
  
• Optional but recommended. Before adding the chicken to the slow cooker, heat a tablespoon of olive oil in a skillet over medium high heat and brown the chicken for about three minutes per side.
  
• Serve the chicken whole over rice or shred it and pile it on soft buns with some of the sauce spooned over the top.

FAQs

Can I cook this on high instead of low?

Yes you can cook it on high for 3 to 4 hours instead of 6 to 8 on low. The chicken will still turn out tender but low and slow gives you a richer flavor overall.

Does this recipe freeze well?

Absolutely. Store the chicken with the sauce in a freezer safe container for up to three months. Thaw overnight in the fridge and reheat on the stove or microwave.

What can I use if I don’t have apple cider?

Unfiltered apple juice works as the closest substitute. You can also use pear juice for a slightly different but still sweet and fruity flavor.

How do I thicken the sauce after cooking?

Remove the chicken and pour the liquid into a saucepan. Simmer it on medium heat for about ten minutes until it reduces down into a thicker glaze.

What sides go best with this dish?

Mashed potatoes, roasted vegetables, or buttered egg noodles all pair really well. The sauce works almost like a gravy so starchy sides are a great match.