Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Crockpot Chicken with Apples Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 8 reviews

  • Author: Sara
  • Total Time: 8 hours 10 minutes
  • Yield: 4 servings
  • Diet: Gluten Free

Description

This Crockpot Chicken with Apples recipe offers a comforting and flavorful slow-cooked meal featuring tender boneless skinless chicken thighs simmered with sweet apples, pearl onions, fresh herbs, and a touch of Dijon mustard. Perfect for an easy, hands-off dinner, the dish combines savory and sweet elements enhanced by fresh thyme, rosemary, and sage, all cooked to perfection in a slow cooker for a fall-inspired, hearty meal.

Ingredients

Main Ingredients

  • 8 ounces peeled pearl onions (frozen is fine)
  • 4 cloves garlic (smashed)
  • 8 boneless skinless chicken thighs (about 2.5 lbs)
  • 1 cup fresh apple cider
  • 1 ½ teaspoons kosher salt
  • 3 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 1 sprig fresh sage
  • 2 tablespoons corn starch
  • 2 tablespoons Dijon mustard
  • 2 gala apples (or any sweet apples, peeled and sliced, about 2 cups of slices)

Instructions

  1. Season and Brown Garlic: Season the chicken thighs with kosher salt. Heat a large skillet over medium heat and spray it with oil. Add the smashed garlic cloves and brown them for 30 to 60 seconds until fragrant. Transfer the garlic cloves to the slow cooker.
  2. Brown Chicken: Using the same skillet, increase heat to medium-high. Add the chicken thighs and brown them for 1 to 2 minutes on each side until lightly golden. Transfer the browned chicken to the slow cooker.
  3. Add Onions, Cider, and Herbs: Add the peeled pearl onions to the slow cooker. Pour the fresh apple cider over the chicken and onions. Place the sprigs of fresh thyme, rosemary, and sage on top of the chicken. Cover the slow cooker and cook on low for 7 to 8 hours or on high for 5 to 6 hours until the chicken is fork tender.
  4. Prepare Thickening Slurry: Approximately 2 hours before the cooking time is complete, remove the herbs from the slow cooker. Take ¼ cup of the cooking liquid from the slow cooker and transfer it to a small bowl. Stir in the cornstarch until smooth, then mix in the Dijon mustard to create a slurry. Pour the slurry back into the slow cooker and gently stir to combine.
  5. Add Apples and Finish Cooking: Layer the peeled and sliced apples on top of the chicken in the slow cooker. Add additional fresh thyme and rosemary sprigs on top. Cover and continue cooking until the apples are tender and the chicken is very tender, slightly golden, and falls apart easily.

Notes

  • Frozen pearl onions can be used to save prep time—no need to thaw before use.
  • If fresh apple cider is unavailable, unsweetened apple juice can be a substitute.
  • Adjust cooking time depending on your slow cooker’s heat settings and size of chicken thighs.
  • For a thicker sauce, you can increase the cornstarch by 1 teaspoon if desired.
  • This dish pairs well with mashed potatoes, rice, or crusty bread to soak up the flavorful sauce.
  • Prep Time: 20 minutes
  • Cook Time: 7 hours 50 minutes
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American

Find it online: https://saraflavors.com/crockpot-chicken-with-apples-recipe/