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Easy Slow Cooker Apple Cider Pulled Chicken (Best Recipe)

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This easy slow cooker apple cider pulled chicken is proof that sometimes the weirdest-sounding combinations turn into the most memorable meals. The sweet-tangy sauce, the tender shredded meat, and the way it fills your kitchen with the smell of apples and smoke make it comfort food that earns its place in your rotation.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken thighs
  • 1 cup apple cider
  • 1/2 cup low-sodium chicken stock
  • 2 tablespoons apple cider vinegar
  • 1 medium yellow onion, sliced
  • 4 cloves garlic, minced
  • 2 teaspoons smoked paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 bay leaves
  • Optional for serving: buns or rolls, coleslaw, pickles, or extra apple slices

Instructions

  1. Lightly spray the slow cooker insert with nonstick cooking spray or brush with oil.
  2. Spread the sliced yellow onion evenly across the bottom of the slow cooker.
  3. Pat the chicken thighs dry with paper towels. Season both sides with salt, pepper, smoked paprika, and dried thyme.
  4. Place the seasoned thighs on top of the onions in a single layer if possible.
  5. Sprinkle the minced garlic over the chicken. Tuck the bay leaves into the liquid area.
  6. In a small bowl or measuring cup, whisk together the apple cider, chicken stock, and apple cider vinegar. Pour the mixture around the chicken, not directly over it.
  7. Cover the slow cooker and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the chicken shreds easily with a fork and reaches an internal temperature of 165°F.
  8. Carefully remove the chicken thighs to a cutting board or large bowl. Discard the bay leaves. Using two forks, shred the chicken into bite-sized pieces.
  9. Optional: To thicken the sauce, transfer the cooking liquid to a small saucepan and simmer over medium heat for 8-10 minutes until reduced by half. Alternatively, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the slow cooker liquid, then cook on HIGH for 15 minutes.
  10. Return the shredded chicken to the slow cooker and stir to coat with the sauce. Let it sit on WARM for 10 minutes to absorb the flavors. Serve on buns, over rice, or as desired.

Notes

Slow cookers vary widely; trust the fork test over the clock. For deeper flavor, brown the chicken thighs in a hot skillet with oil before adding to the slow cooker. Avoid lifting the lid during cooking to maintain heat. Shred the chicken while warm for best texture. The chicken can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: slow cooker, apple cider, pulled chicken, fall recipe, comfort food, easy dinner, meal prep

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