This slow cooker 4-ingredient apple cider chicken is the kind of orchard-scented supper that makes the whole house feel like October, no matter what the calendar says. I started making a version of this years ago after a church harvest supper, where one of the ladies brought a pan of baked apple chicken that disappeared before the pies even came out. Over time I pared it down to just four good, honest ingredients you can find at any Midwestern grocery store or farm stand: bone-in chicken thighs, apple cider, a crisp cooking apple, and a bottle of sweet-and-savory apple cider barbecue sauce. The cider and sauce melt together into a glossy amber glaze, the apples go soft and spoonable, and the chicken turns so tender my father-in-law once set down his fork, smiled, and asked if there was enough in the pot for seconds. This is a set-it-and-forget-it kind of meal, perfect for busy days, Sunday after church, or any evening when you want something comforting that tastes like you fussed but didn’t.
I like to ladle these tender, cider-glazed chicken thighs and soft apples over a bed of buttery mashed potatoes so every bit of that sweet and savory sauce has somewhere to soak in. Egg noodles or simple buttered rice work just as well if that’s what you have on hand. Add a pan of roasted carrots or green beans, or just open a jar of home-canned dill pickles to cut through the richness. A slice of warm dinner roll or crusty bread is handy for chasing the last of the amber glaze from your plate, and if you’re serving company, a simple green salad with a tangy vinaigrette balances the sweetness of the meal nicely.
Slow Cooker Apple Cider ChickenServings: 4
Ingredients
2 to 2 1/2 pounds bone-in, skin-on chicken thighs (about 6 pieces)
1 1/2 cups apple cider (not vinegar)
1 cup apple cider barbecue sauce
2 medium firm apples (such as Honeycrisp or Granny Smith), cored and sliced into wedges
Directions
Pat the chicken thighs dry with paper towels and trim any excess skin or large pockets of fat. This helps the sauce stay rich without becoming overly greasy in the slow cooker.
In a medium bowl or large measuring cup, whisk together the apple cider and apple cider barbecue sauce until smooth and well combined. This will be the sweet and savory cooking liquid that turns into your glossy glaze.
Scatter the apple wedges evenly over the bottom of a 4- to 6-quart slow cooker, spreading them into a loose, even layer so they can soften and soak up the cider as they cook.
Arrange the chicken thighs on top of the apple slices in a single layer, skin side up if possible. Nestle them down slightly so they are mostly surrounded by apples but the tops are still visible for better color.
Pour the cider and barbecue sauce mixture gently over the chicken and apples, making sure all of the chicken is moistened. The chicken should be mostly submerged, with some of the skin still peeking above the liquid.
Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the chicken is very tender and easily pulls away from the bone and the apples are soft and silky.
Once the chicken is done, carefully skim off any excess fat from the surface of the sauce with a spoon. If you prefer a slightly thicker glaze, transfer about 1 cup of the cooking liquid to a small saucepan and simmer it on the stove over medium heat for 5 to 8 minutes, or until reduced and glossy, then pour it back over the chicken.
Taste the sauce and adjust if needed by adding a splash more cider for brightness or a spoonful of barbecue sauce for extra sweetness and tang. Gently stir the apples around the chicken so they are coated in the glaze but try not to break them up too much.
Serve the chicken thighs hot straight from the slow cooker, spooning plenty of the amber cider glaze and soft apples over each portion. If desired, you can remove the chicken to a platter and ladle the sauce and apples over the top for a more formal presentation.
Variations & Tips
For a smoky touch, choose a smoky-style apple cider barbecue sauce or add a few drops of liquid smoke to the cider and sauce mixture before cooking (still keeping to the same four core ingredients). If you prefer boneless meat, use boneless, skinless chicken thighs and reduce the cooking time slightly, checking for tenderness around the 5-hour mark on LOW or 2 1/2 to 3 hours on HIGH. To make the sauce richer without adding ingredients, simply remove the cooked chicken at the end, tent it with foil, and simmer the slow cooker juices in a saucepan until thick and syrupy, then return the chicken to the pot. For a little extra color on the skin, you can place the cooked thighs on a foil-lined baking sheet and broil them for 2 to 3 minutes until browned, then nestle them back into the apples and sauce. If your apples are very sweet, a splash of extra cider at the end will brighten the flavor; if they are quite tart, a tablespoon or two more barbecue sauce stirred into the hot liquid will balance things out. Leftovers reheat beautifully and can be shredded and served on toasted buns with the apples and sauce spooned over for a rustic sandwich the next day.
