Monday, 30 June 2014

Apple Cider Chicken Thighs

10:30 Posted by Trevor
Fresh thyme works the best for this apple-y dish, but if you don’t have any on hand, dried thyme will work too. Feel free to adjust this seasoning to your taste, as thyme has a distinct flavor and aroma. My family doesn’t care for a strong kick of the spice, so I keep it to a minimum. You can add as much as 1 tsp of dried, however, if you love the flavor. The combination of apple cider and apple cider vinegar gives this apple cider chicken thighs recipe the powerful apple flavor I was looking for, which makes it a favorite dish in the fall months.

Apple Cider Chicken Thighs

Apple Cider Chicken Thighs Recipe


  • 3 pounds chicken thighs, boneless or bone-in
  • Sea salt to taste
  • Freshly ground black pepper to taste
  • 1 shallot, minced
  • 3 cloves garlic, minced
  • 1 Golden Delicious or Jonagold apple, peeled, cored, and sliced into ¼-inch pieces
  • 1 bay leaf


  • 1 cup apple cider
  • ½ cup apple cider vinegar
  • ¼ cup olive oil
  • 1-2 tsp chopped fresh thyme (or ¼-1 tsp dried)
Serves 4

  1. Place the chicken in a slow cooker, and season it with sea salt and pepper.
  2. Sprinkle the shallot, garlic, sliced apple, and bay leaf over the chicken.
  3. In a small bowl, mix together the sauce ingredients. Pour the sauce over the chicken.
  4. Cook the chicken on low for 6-7 hours or on high for 4-6 hours.
  5. Spoon the sauce over the chicken to serve. Or, if you’re feeling adventurous, ladle some into a small pan and simmer it over medium heat until reduced by half, and then serve over the chicken. Doing so thickens the sauce nicely and concentrates the flavors.
Serve it with crunchy like pizza pile...