Chicken with Calvados Crock Pot
Transform your weeknight dinner routine with this indulgent and flavorful Chicken with Calvados Crock Pot recipe. Featuring tender, juicy chicken thighs slow-cooked to perfection with sweet apples, caramelized onions, and aromatic thyme, this dish is elevated by the addition of Calvados, a rich apple brandy that infuses every bite with a sophisticated depth of flavor. A velvety cream finish ties it all together, creating a luxurious sauce that’s perfect for mopping up with crusty bread or serving over mashed potatoes or rice. With just 20 minutes of prep and 5 hours of hands-free slow cooking, this comforting yet elegant dish is ideal for everything from cozy family dinners to dinner parties. Treat your loved ones to this comforting blend of savory and sweet flavors—all in the convenience of your slow cooker!
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 medium Yellow onions (thinly sliced)
- 3 cloves Garlic cloves (minced)
- 2 large Apples (peeled, cored, and sliced)
- 0.5 cups Calvados (apple brandy)
- 1 cup Chicken broth
- 0.5 cup Heavy cream
- 4 sprigs Thyme (fresh sprigs)
- 2 leaves Bay leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper (freshly ground)
Instructions
Heat the olive oil and butter in a large skillet over medium heat.
Season the chicken thighs with salt and pepper on both sides. Brown the chicken in the skillet, about 3-4 minutes per side, until golden. Remove and set aside.
In the same skillet, sauté the onions until softened and lightly caramelized, about 5-7 minutes. Add the minced garlic and cook for another 1 minute.
Place the apple slices in the bottom of the crock pot. Add the caramelized onions and garlic on top.
Arrange the browned chicken thighs over the onion and apple mixture.
Pour the Calvados into the skillet and deglaze by scraping up any browned bits. Let it simmer for 1-2 minutes, then add the chicken broth. Stir to combine.
Pour the Calvados and broth mixture over the chicken in the crock pot.
Add the thyme sprigs and bay leaves, distributing them evenly.
Cover the crock pot and cook on low heat for 5 hours, or until the chicken is tender and the flavors are well-developed.
Remove the bay leaves and thyme sprigs. Stir in the heavy cream and adjust seasoning with additional salt and pepper if needed.
Serve hot with crusty bread, mashed potatoes, or rice to soak up the flavorful sauce.
Nutrition Facts
Calories |
3382 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 232.8 g | 298% | |
| Saturated Fat | 82.1 g | 410% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 911 mg | 304% | |
| Sodium | 3716 mg | 162% | |
| Total Carbohydrate | 89.9 g | 33% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 58.4 g | ||
| Protein | 170.8 g | 342% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 248 mg | 19% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 2800 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
