Apple Cider Chicken in a Slow Cooker

applewood-cider-slow-cooker-chicken-recipe

Tender, juicy slow cooker apple cider chicken made with a smoky dry rub and subtle apple sweetness. This easy recipe is perfect for busy weeknights, finish under the broiler for crispy skin or serve straight from the crockpot.

Course Chicken, Main Course

Cuisine American, Southern

Keyword apple-cider-chicken, applewood-cider-slow-cooker-chicken

Prep Time 5

Cook Time 6

Resting time 10

Total Time 6 15

Servings pieces

Calories 370kcal

Author Melissa Sperka

Ingredients

1 6 lb whole chicken
5 cups apple cider divided
1/4 cup salt
2 Tbsp Applewood rub plus add'l for sprinkling [i.e. Grill Mates]
4 Tbsp softened butter
2 cloves garlic minced
1 tsp black pepper

Instructions

One day in Advance: Mix together 4 cups of apple cider or apple juice with 1/4 cup of salt. Stir until the salt dissolves.
Remove giblets from chicken then pour the brine over the chicken and refrigerate. Turn occasionally.
Prepare: Spray the inside of a 6 quart slow cooker with cooking spray and set on low. Remove the chicken from the brine, and pat dry.
Mix together 2 tablespoons of applewood rub, two cloves of minced garlic and 4 tablespoons of butter. Rub all over the chicken. Loosen the skin around the breast and leg portions and tuck some of the mixture under the skin, too.
Sprinkle the top with additional seasoning and black pepper then center in your slow cooker.
Pour 1 cup of apple cider or apple juice around the chicken and place the lid firmly on top.
Cook on low for 6 hours then check for doneness. Depending on how your slow cooker cooks, and the size of the chicken, it may take a little longer likewise if smaller less cooking time.
Crisp the Skin: Carefully transfer chicken to a sheet pan. Broil, in the oven for 3-5 minutes until the skin is crispy and golden.
Allow to rest for 10 minutes before carving Drizzle with the pan juices just before serving.
How to Make a Pan Sauce for Apple Cider Chicken: While the chicken rests, sauté diced onion or shallots in a skillet with one tablespoon butter. Add the cooking liquid to the pan and bring to a boil over medium-high heat. Lower the heat and simmer until reduced and concentrated in flavor. Add herbs such as fresh thyme or rosemary and a splash of cream for a rich taste. Thicken with a cornstarch slurry, if desired.

Notes

Seasoning Variations - You could use a Cajun seasoning or barbecue seasoning in place of applewood seasoning.
Chicken - You could also use chicken breasts or chicken thighs in place of a whole chicken.
Veggies - You could add celery, carrots and yellow onion wedges around the chicken to season the cooking liquid.
Apple Cider - You can easily adapt this recipe using apple juice in place of the cider.
Add Fruit - You could add wedges of Granny Smith Apples around the chicken.
Slow Cookers Cook Don't Crisp the Skin - Please Note: Slow cooking is a moist cooking environment, so the skin won't become crispy as it would when you roast a chicken in a conventional oven.
Broil the Skin in the Oven to Crisp - To get the golden brown color broil for a few minutes in the oven just before serving to crisp the skin and then drizzle with the pan juices just before serving.

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