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Slow Cooker Fall Chicken Stew with Apple Cider

This chicken stew is cooked slowly in a crockpot, where tender chicken pieces are combined with seasonal spices, vegetables, and a splash of apple cider. The final dish has a hearty, rustic appearance with shredded meat and a fragrant, slightly thickened broth infused with autumn flavors.
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Prep Time 15 minutes
Cook Time 4 minutes
Total Time 4 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces bone-in chicken thighs skin removed if preferred
  • 2 cups apple cider preferably unsweetened
  • 2 carrots carrots peeled and sliced
  • 2 cups chopped butternut squash or sweet potato peeled and cubed
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 1 teaspoon cinnamon ground
  • 0.5 teaspoon ground nutmeg optional
  • 1 tablespoon olive oil for browning
  • to taste salt and pepper adjusted at the end

Equipment

  • Slow Cooker
  • Knife
  • Cutting board

Method
 

  1. Pat the chicken thighs dry with paper towels, then season them with salt and pepper. Heat olive oil in a skillet over medium-high heat until shimmering. Add the chicken and sear for about 4-5 minutes per side until golden brown, then transfer to the slow cooker.
  2. In the same skillet, add chopped onion and cook for 2-3 minutes until fragrant and slightly translucent, scraping up any browned bits from the pan. Transfer the cooked onions to the slow cooker.
  3. Add minced garlic, cinnamon, and nutmeg to the skillet and cook for 30 seconds until fragrant. Pour the apple cider into the skillet, scraping up any stuck bits, then pour this mixture over the chicken and vegetables in the slow cooker.
  4. Add sliced carrots and cubed squash into the slow cooker around the chicken, spreading evenly. Cover and set the slow cooker to low, cooking for about 4 hours until the chicken is very tender and falling apart.
  5. Once cooked, remove the chicken from the slow cooker and shred into large pieces with two forks. Return the shredded chicken to the pot, stirring gently to combine all the flavors and let it absorb the broth for a few minutes.
  6. Taste the stew and adjust seasoning with salt and pepper as needed. Ladle into bowls, showcasing the tender chicken, vibrant vegetables, and fragrant broth, ready to serve hot.

Notes

For an extra touch, sprinkle with chopped fresh herbs like parsley or thyme before serving. You can also add a handful of chopped apples during cooking for more fruity sweetness.