Crock Pot Cider Braised Chicken
Warm up your kitchen with the comforting flavors of Crock Pot Cider Braised Chicken, a hearty and aromatic meal perfect for cozy weeknight dinners or family gatherings. This slow-cooker recipe combines tender, bone-in chicken thighs with sweet apple cider, savory chicken broth, and a medley of vegetables like carrots and onions, all infused with fresh thyme and bay leaf for an irresistible depth of flavor. With a golden sear on the chicken to lock in its juices and a rich, silky gravy made from the braising liquid, this dish is both rustic and elegant. Serve it over mashed potatoes, rice, or crusty bread to soak up every drop of the luscious cider-infused sauce. Easy to prep and slow-cooked to perfection, this recipe will become a cool-weather favorite.
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Recipe Information
Ingredients
- 6 pieces Bone-in chicken thighs
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 large Yellow onion, sliced
- 4 medium Carrots, peeled and cut into chunks
- 3 cloves Garlic, minced
- 2 cups Apple cider
- 1 cup Chicken broth
- 4 sprigs Fresh thyme sprigs
- 1 piece Bay leaf
- 2 tablespoons Cornstarch
- 2 tablespoons Water
Instructions
Season the chicken thighs with salt and black pepper on both sides.
Heat the olive oil in a large skillet over medium-high heat. Sear the chicken thighs, skin-side down, for 3-4 minutes until golden brown. Flip and sear the other side for 2-3 minutes. Remove and set aside.
In the same skillet, add the sliced onion and cook for 3-4 minutes until softened. Add the garlic and cook for an additional 30 seconds. Remove from heat.
Place the carrots in the bottom of a crock pot. Layer the browned chicken thighs on top of the carrots.
Pour the sautéed onions and garlic over the chicken.
In a mixing bowl, combine the apple cider and chicken broth. Pour this mixture over the chicken and vegetables in the crock pot.
Add the thyme sprigs and bay leaf to the crock pot.
Cover the crock pot with the lid and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is tender and cooked through.
Once the chicken is done, remove the chicken thighs and vegetables from the crock pot and place on a serving platter. Discard the thyme sprigs and bay leaf.
Pour the cooking liquid into a small saucepan. Mix the cornstarch and water in a small bowl to create a slurry. Add the slurry to the cooking liquid and heat over medium heat, stirring constantly, until the sauce has thickened into a gravy.
Serve the chicken and vegetables with the gravy drizzled on top.
Nutrition Facts
Calories |
3896 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 262.0 g | 336% | |
| Saturated Fat | 69.1 g | 345% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 1215 mg | 405% | |
| Sodium | 6554 mg | 285% | |
| Total Carbohydrate | 118.9 g | 43% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 68.3 g | ||
| Protein | 252.3 g | 505% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 400 mg | 31% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 5237 mg | 111% | |
*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.
