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Cozy Crockpot Chicken and Apple Cider Stew for a Crowd

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A hearty, fall-inspired chicken stew made in the slow cooker with tender chicken thighs, sweet apple cider, and autumn vegetables. Perfect for feeding a crowd with minimal effort.

Ingredients

Scale
  • 3 pounds boneless, skinless chicken thighs
  • 1 cup unsweetened apple cider
  • 2 cups low-sodium chicken broth
  • 1 large yellow or sweet onion, diced
  • 4 medium carrots, peeled and sliced into rounds
  • 3 stalks celery, sliced
  • 2 medium firm apples (such as Honeycrisp, Granny Smith, or Fuji), peeled and diced
  • 1.5 pounds Yukon Gold or red potatoes, cut into 1-inch chunks
  • 4 cloves garlic, minced
  • 4 sprigs fresh thyme (or 1 teaspoon dried)
  • 2 sprigs fresh rosemary (or 1 teaspoon dried)
  • 2 bay leaves
  • 2 tablespoons apple cider vinegar
  • 3 tablespoons cornstarch mixed with 3 tablespoons cold water (slurry)
  • Salt and black pepper to taste (start with 1 teaspoon salt and ½ teaspoon pepper)
  • Optional: fresh parsley, chopped, for garnish

Instructions

  1. Prep your ingredients: Dice the onion, slice the carrots and celery, peel and dice the apples, mince the garlic, and cut the potatoes into 1-inch chunks. Pat the chicken thighs dry with paper towels and season generously with salt and pepper.
  2. Layer the vegetables: Place the diced onion, sliced carrots, celery, and potatoes in the bottom of a 6-quart or larger slow cooker.
  3. Add the chicken and apples: Nestle the seasoned chicken thighs among the vegetables. Scatter the diced apples and minced garlic over everything.
  4. Pour in the liquid: In a separate bowl or measuring cup, whisk together the apple cider and chicken broth. Pour over the ingredients in the slow cooker. Tuck the fresh thyme sprigs, rosemary sprigs, and bay leaves into the liquid.
  5. Cook low and slow: Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. About 30 minutes before serving, remove the herb sprigs and bay leaves.
  6. Shred the chicken: Using two forks, shred the chicken thighs right in the slow cooker. Stir the shredded chicken back into the stew.
  7. Thicken the stew: In a small bowl, whisk together the cornstarch and cold water until smooth. Stir the slurry into the stew. Turn the slow cooker to HIGH (if not already) and cook uncovered for 15-20 minutes, until the liquid thickens. Stir in the apple cider vinegar.
  8. Season and serve: Taste and adjust salt and pepper as needed. Ladle into bowls and garnish with fresh parsley if desired. Serve immediately or keep on WARM until ready.

Notes

For best results, use chicken thighs instead of breasts to keep the meat juicy. Brown the chicken in a skillet before adding to the slow cooker for extra depth of flavor. Add apples halfway through cooking if you prefer firmer chunks. The stew can be made a day ahead and refrigerated; flavors deepen overnight. To freeze, cool completely and store in freezer-safe containers for up to 3 months.

Nutrition

Keywords: crockpot chicken stew, apple cider stew, slow cooker chicken, fall stew, chicken and apple stew, crowd-pleasing stew, cozy stew

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