Slow Cooker Apple Cranberry Chicken Step-by-step instructions

Before you start

Before starting, pat the chicken breasts dry with paper towels and trim any excess fat. Core and slice the apples into 1/4-inch thick wedges or half-moons—no need to peel, but peeling is fine if preferred.

Measure the cinnamon, thyme, apple juice, and broth so everything is ready to go. You don't need to brown the chicken; the slow cooker does all the work. Have a slow cooker with a capacity of at least 5 quarts ready.

Instructions

Assemble and Start

1. 1Prepare the Chicken and Fruit
   Place the chicken breasts in the slow cooker in a single layer, arranging them side by side. Scatter the apple slices and dried cranberries over the chicken, spreading them evenly. Sprinkle the ground cinnamon and dried thyme over the top.
   Look for The chicken is nestled under a colorful layer of apples and cranberries.
   Tip If the chicken breasts are very thick, pound them to an even thickness for more uniform cooking.
2. 2Add the Liquid
   In a glass measuring cup, combine the apple juice and chicken broth. Pour the mixture over the chicken and fruit, making sure the liquid reaches the bottom of the slow cooker and surrounds the chicken.
   Look for The liquid pools around the chicken, reaching about halfway up the breasts.
   Tip Do not overfill the slow cooker; the liquid should not completely cover the chicken, as the slow cooker will create its own steam.

At the end of this phase, the slow cooker is filled with raw chicken, apple slices, cranberries, and the cinnamon-thyme mixture. The liquid has been poured over, and you are ready to close the lid.

The kitchen smells of sweet spice and fruit. The chicken is still raw, so be sure to wash hands and surfaces that touched the raw poultry.

Low and Slow

3. 3Slow Cook
   Cover the slow cooker and cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until the chicken is tender and cooked through. The chicken is done when an instant-read thermometer inserted into the thickest part reads 165°F (74°C).
   Look for The chicken is fork-tender and the sauce has thickened slightly.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Resist the urge to lift the lid during cooking; each peek adds 20 minutes of cook time.

After several hours, the slow cooker is gently bubbling, and a sweet, savory aroma fills the kitchen. The apples have softened and the cranberries have plumped. The chicken is pale and tender, and the sauce has a light golden hue. The chicken should reach 165°F (74°C) before moving on.

Rest and Serve

4. 4Rest and Serve
   Turn off the slow cooker and let the chicken rest in the sauce for 5 minutes. Transfer the chicken to a serving platter, spoon the apples, cranberries, and sauce over the top, and serve warm.
   Look for The sauce is glossy and the apples are soft but hold their shape.
   Tip For a thicker sauce, remove the chicken and simmer the sauce on the stovetop for a few minutes.

The slow cooker is off, and the chicken has rested in the hot sauce for a few minutes. The sauce is slightly thickened, the apples are soft but intact, and the cranberries are glossy. The chicken is fork-tender and releases easily. The dish is ready to be served, with a light steam rising from the platter.

Common mistakes

A common mistake is lifting the lid too often to check on the chicken. Every time the lid is removed, heat escapes and the cooking time increases significantly. Trust the slow cooker and only check near the end.

Another pitfall is using chicken breasts of uneven thickness; they cook at different rates, so pound them to an even 1-inch thickness if needed. Also, do not add extra liquid—the chicken and fruit release moisture as they cook, and too much liquid will result in a thin sauce.

How to tell it’s done

The chicken is done when it is fork-tender and an instant-read thermometer inserted into the thickest part of the breast registers 165°F (74°C). The meat should no longer be pink in the center, and the juices should run clear.

Because slow cookers vary, start checking at the lower end of the suggested time. If the chicken is not yet done, continue cooking and check every 20 minutes. Overcooking can make the chicken dry, so pull it from the heat as soon as it hits the target temperature.

• Poultry: 165°F (74°C) in the thickest part