This recipe is one of those perfect “set it and forget it” meals. It’s cozy, flavorful, and smells like fall in your kitchen all day long. Juicy chicken thighs simmer low and slow in a warm bath of apple cider, garlic, onions, and herbs. It’s super easy to make, and the flavors get better as they cook. Perfect for a lazy weekend or a quick weeknight dinner—plus your house will smell amazing.
What You’ll Need
- 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
Why I Love This Recipe
This dish came from a chilly October Sunday when I had no energy but wanted real food. I threw it all in the crockpot and let the cider do its magic. Now it’s a go-to for when I want comfort food without stress.
- It’s a one-pot wonder
- The flavors are sweet, savory, and herby all at once
- It makes the whole house smell cozy
- You don’t have to brown anything first
- Leftovers taste even better the next day
Makes: 4 servings
Cook Time: 6 hours on low or 3 hours on high
Macros per serving (approx):
Calories: 320
Protein: 30g
Carbs: 18g
Fat: 15g
Fiber: 2g
Sugar: 12g
Why This Recipe Works (Quick Science)
Apple cider is naturally sweet and acidic—it tenderizes the chicken while adding flavor. The mustard and vinegar balance the sweetness, and the long slow cook breaks everything down into a rich, savory-sweet sauce. Bone-in or boneless thighs stay juicy because dark meat holds moisture better in slow cooking.
Common Mistakes
- Using apple cider vinegar instead of cider: They’re not the same. Apple cider is sweet and unfiltered, not tangy.
- Not slicing the apples thinly: Thick slices won’t soften properly in the crockpot.
- Overcooking: Chicken thighs are forgiving, but 8+ hours may dry them out.
- Too little seasoning: Season both the meat and the sauce. It needs that salt to pop.
What to Serve With
- Mashed potatoes or sweet potatoes
- Buttery rice
- Roasted Brussels sprouts or green beans
- Crusty bread to soak up the sauce
Tools You’ll Need
- Crockpot or slow cooker (4 qt or larger)
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Small mixing bowl
Substitutions and Variations
- Use bone-in chicken thighs (just cook 30 mins longer)
- Swap apples with pears
- Add a pinch of red pepper flakes for some heat
- Use maple syrup instead of brown sugar
- Sub fresh herbs with dried (use 1 tsp each)
Make Ahead Tips
- Prep everything the night before—store the chicken, sliced apples, onions, garlic, and herbs in a sealed container in the fridge. In the morning, dump it all into the crockpot with the liquids and start cooking.
How to Make Crockpot Apple Cider Chicken Thighs
Step 1: Slice apples, onions, and mince garlic
Thinly slice 2 Honeycrisp apples and 1 medium yellow onion. Mince 3 cloves of garlic.
Step 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.
Step 3: Layer ingredients into the crockpot
Drizzle 1 tbsp olive oil at the bottom of the crockpot. Add the sliced onions and apples. Place 2 lbs boneless, skinless chicken thighs on top. Sprinkle with 1 tbsp fresh rosemary and 1 tbsp fresh thyme. Pour the cider sauce over everything. Add the minced garlic last.
Step 4: Cook
Cover and cook on low for 6 hours or high for 3 hours until chicken is tender and the sauce is rich and slightly reduced.
Step 5: Serve
Serve hot with mashed potatoes or rice, spooning the cider sauce and apples over the chicken.
Leftovers & Storage Tips
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat gently in the microwave or on the stovetop.
- Freeze in individual portions for up to 2 months. Thaw in the fridge overnight before reheating.
FAQ
Can I use chicken breasts instead?
Yes, but they’re leaner and can dry out faster. Reduce cook time by about 30 minutes.
Can I cook this on the stove instead of a crockpot?
You can. Simmer everything covered on low for about 45–60 minutes.
What if I don’t have fresh herbs?
Use 1 tsp dried rosemary and 1 tsp dried thyme instead.
Can I double this recipe?
Yes, just make sure your crockpot is big enough. Add 30–60 minutes more cook time if doubling.
Wrap Up
This Crockpot Apple Cider Chicken is cozy, simple, and full of flavor. It’s the kind of meal that makes you feel like you’ve done something special—even if you barely lifted a finger. If you try it, let me know how it turned out or if you made any fun twists. I’d love to hear!
