This apple cider glazed chicken starts with a quick sear on bone-in, skin-on thighs, then everything goes into the slow cooker with sliced apples and a mixture of cider, brown sugar, and Dijon mustard.
There's something about the smell of apples and cinnamon simmering away that makes a house feel like fall no matter what the weather's doing outside. By the time it's done, the chicken is fall-apart tender and the sauce has thickened into a glossy glaze that clings to every bite.
I love making this one when I want dinner handled without a lot of hands-on time. Plus, it fills the kitchen with incredible smell for hours, which is always a great bonus!
The sweetness from the apples and brown sugar balances out the sharpness of the mustard and cider vinegar, so the glaze ends up rich without being too sweet.
If you love the fall flavors in this recipe, you should try Apple Cider Beef Stew, Apple Cinnamon Overnight Oats, and Kale and Apple Salad with Maple Mustard Dressing, too. That kale and apple salad is especially good served alongside this chicken!
Ingredients
I like bone-in, skin-on chicken thighs for this one. The bone helps keep the meat moist through the long cook time, and searing the skin first gives the chicken gives it a ton of flavor. If you'd rather use boneless thighs, that works too!
For the apples, Honeycrisp apples hold their shape well over several hours in the slow cooker, so you still get distinct apple slices instead of mush. If you want something with more tang to balance the sweetness of the glaze, Granny Smith is a good swap.
Out of apple cider? Apple juice works as a substitute. Honey can also stand in for the brown sugar if that's what you have on hand.
See recipe card for quantities.
Make it Gluten-Free
This apple cider chicken recipe is naturally gluten-free as written! The only ingredient worth double-checking is your Dijon mustard, since some brands add thickeners with gluten. Look for one labeled gluten-free if that's a concern for you, and you're good to go!
How to Make Apple Cider Glazed Chicken
Sear the chicken and load in the slow cooker
Season the chicken thighs, then sear them in a hot skillet until the skin turns golden brown on both sides. Place the seared chicken in the slow cooker and top it with the sliced apples.
Add the cider sauce
Whisk together the cider, brown sugar, mustard, vinegar, and spices, then pour the mixture around the chicken.
Cook the chicken
Cover and cook until the chicken is tender and cooked through.
Thicken the glaze and serve
Remove the chicken, whisk a cornstarch slurry into the slow cooker, and cook uncovered until the sauce thickens into a glossy apple cider glaze. Spoon the glaze over the chicken, sprinkle with parsley, and serve.
Pro Tips
- Don't rush the searing step. Those few extra minutes in the skillet are what give the chicken its deep color and a lot of its flavor, since the slow cooker alone won't brown it.
- The glaze is ready when it coats the back of a spoon. If it still looks thin after 15 minutes, give it another 5 minutes on high.
- If you want an even darker, crispier finish, pop the chicken under the broiler for 2 to 3 minutes right before serving.
- If you pick up extra apples and won't use them all right away, here's how to freeze apples so they're ready for your next batch.
Variations
I absolutely love this apple cider glazed chicken as is, but here are some fun ways to change it up.
- Maple Apple Chicken - Add 2 tablespoons of maple syrup to the glaze for a bit of extra depth.
- Bacon Apple Chicken - Top with cooked, crumbled bacon before serving. Everything is better with bacon, isn't it?
- Harvest Chicken - Add sliced onions along with the apples for a more savory version.
- Spiced Apple Chicken - Add a pinch of nutmeg and a little extra cinnamon for a warmer, more spiced glaze.
Equipment
I use a 6-quart slow cooker for this recipe, which gives the chicken and apples enough room to cook evenly without being crowded. A smaller slow cooker will work, but you may need to layer the apples more loosely so everything cooks through at the same rate.
You'll also need a large skillet for searing the chicken before it goes into the slow cooker. A heavier skillet holds its heat better, which helps get a deeper sear in less time.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through.
This recipe also freezes well for up to 2 months. Thaw it overnight in the refrigerator before reheating.
FAQ
Sure! Boneless thighs will cook a bit faster than bone-in, so start checking for doneness on the earlier end of the cook time.
No, there's no need to peel them. The skins help the slices keep their shape during the long cook time.
You can, but keep a close eye on them since breasts cook faster than thighs and can dry out if left in too long. Start checking for doneness around the 4-hour mark on low.
Slow Cooker Apple Cider Glazed Chicken
Ingredients
- 6 chicken thighs bone-in, skin-on
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 Tablespoon oil
- 2 Honeycrisp apples sliced
- 1½ cups apple cider
- ¼ cup brown sugar
- 2 Tablespoons Dijon mustard
- 1 Tablespoon apple cider vinegar
- 1 teaspoon onion powder
- ½ teaspoon cinnamon
- 2 Tablespoons cornstarch
- 2 Tablespoons chopped parsley
Instructions
- Season the chicken thighs with the salt, pepper, and garlic powder.
- Heat the 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 cook for another 2 minutes.
- Place the chicken thighs in the bottom of a 6-quart slow cooker. Top with the apple slices.
- In a bowl, whisk together the apple cider, brown sugar, Dijon mustard, apple cider vinegar, onion powder, and cinnamon. Pour the apple cider mixture around the chicken.
- Cover and cook on LOW for 5-6 hours or HIGH for 3-4 hours, until the chicken is tender and cooked through.
- Carefully transfer the chicken to a plate and tent with foil. In a small bowl whisk together the cornstarch and cold water until smooth. Stir the slurry into the slow cooker.
- Turn the slow cooker to HIGH and cook uncovered for 15-20 minutes until the sauce thickens into a glossy glaze.
- Return the chicken to the slow cooker and spoon the glaze over the chicken. Sprinkle with parsley before serving.
Notes
Nutrition
Nutrition Disclaimer
All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.
More Slow Cooker Recipes
Looking for other slow cooker recipes like this? Try these:
Karen Kelly
Karen Kelly is a nationally syndicated food and travel writer, founder of Seasonal Cravings, and co-founder of The Roam Report. She develops approachable seasonal recipes and covers travel and lifestyle trends. Her work has appeared in numerous media outlets, including Yahoo, Taste of Home, Apple News, NBC, FOX, and other national and regional publications.
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