Slow Cooker Cider Chicken and Apples

6 servings
5.5 hr
Amy Stevenson
Meat

This slow-cooker chicken dinner ticks all the boxes for an easy and family-friendly weeknight dinner that’s healthy, hearty and comforting. Boneless, skinless chicken thighs become super tender as they cook, and the apples help thicken the creamy sauce that’s lightly sweetened with apple cider. Mustard, parsley and fennel fronds bring fresh notes for balance and egg noodles added at the end help sop up the delicious sauce.

2 tablespoons extra-virgin olive oil
2 pounds boneless, skinless chicken thighs, trimmed of excess fat, cut into thirds
2 tablespoons all-purpose flour
1 teaspoon dried dill
1 teaspoon paprika
Kosher salt and freshly ground black pepper
1 cup low-sodium chicken broth
1/2 cup all-natural apple cider
3 leeks white and light green parts only, halved and sliced 1 inch thick
2 Golden Delicious apples, peeled and cut into large chunks
2 dried bay leaves
1 medium fennel bulb, quartered, cored and thickly sliced, 1/4 cup chopped fronds reserved
1/4 cup heavy cream
2 tablespoons whole-grain mustard
2 tablespoons chopped fresh parsley
2 cups extra-wide egg noodles

Heat the oil in a large skillet over medium heat. Put the chicken in a large bowl, sprinkle with the flour, dill, paprika, 1/2 teaspoon salt and several grinds of pepper and toss well to coat evenly. When the oil is hot, add the chicken in batches and cook, stirring occasionally, until browned all over, about 3 minutes per batch. Transfer to a 6-quart slow cooker.

Add the broth, cider, leeks, apples, bay leaves, fennel bulb and 1 teaspoon salt to the slow cooker. Cover and cook on low for 5 hours.

Turn the slow cooker to high and stir in the cream, mustard, parsley and fennel fronds (the apples will break down into the sauce a bit, which is okay). Stir in the noodles, cover and cook on high until the noodles are al dente, about 7 minutes. Remove the bay leaves and serve immediately.