Crockpot Maple Dijon Apple Cider Chicken Step-by-step instructions

Before you start

Before starting, slice the apples into 1/4-inch thick wedges—no need to peel them. Measure out the maple syrup, Dijon mustard, and apple cider.

If you plan to serve over wild rice, start the rice before you begin assembling the slow cooker, since it often takes 45 minutes to an hour to cook. Have your slow cooker clean and ready. No need to preheat or oil the insert; the chicken and glaze will provide enough moisture.

Instructions

Layer and Glaze

1. 1Layer the Ingredients
   Place the six boneless, skinless chicken thighs in an even layer in the bottom of a 6-quart slow cooker. Scatter the sliced Honeycrisp apples over the chicken. In a small bowl, whisk together the pure maple syrup, Dijon mustard, and unfiltered apple cider until smooth. Pour the glaze over the chicken and apples, making sure everything is lightly coated.
   Look for The chicken and apples should be evenly coated with the glaze.
   Tip If the chicken thighs are very large, cut them in half so they cook evenly.

At this stage, the raw chicken thighs and apple slices are arranged in the slow cooker, and the maple-Dijon cider glaze is poured over the top. The glaze should coat the ingredients evenly, with some apples visible above the liquid.

The aroma is fresh and sweet with a tangy mustard note. Before moving on, ensure that the chicken is in a single layer and not piled up, so it cooks evenly.

Slow Cook and Shred

2. 2Slow Cook Until Tender
   Secure the lid on the slow cooker and set it to LOW. Cook for 4 hours, or until the chicken is fork-tender and easily shreds. The apples should be soft and translucent. About 30 minutes before the end of cooking, use a spoon to baste the chicken with the glaze from the bottom of the pot. Continue cooking uncovered for the last 15 minutes to slightly thicken the sauce, if desired.
   Look for The chicken should shred easily with a fork and the glaze should coat the meat.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Avoid opening the lid during the first 3 hours to maintain the cooking temperature.

After four hours on low, the kitchen smells of maple and apples. The chicken is fork-tender and easily pulls apart, and the apples have softened into translucent pieces. The glaze has darkened slightly and thickened, coating the meat. Check that the chicken reaches 165°F (74°C) and that the sauce is glossy. If you plan to baste, do it now, then continue cooking for a few more minutes.

Serve Over Rice

3. 3Shred and Serve
   Using two forks, shred the chicken thighs directly in the slow cooker, mixing them with the softened apples and glaze. Taste the glaze and adjust seasoning if needed. Serve the shredded chicken and apples over cooked wild rice pilaf. Garnish with fresh thyme sprigs.
   Look for The chicken is moist and coated in a glossy maple-Dijon glaze.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip For a thicker glaze, transfer the liquid to a small saucepan and simmer for 5 minutes before serving.

The shredded chicken and apples are piled over wild rice pilaf, with fresh thyme sprigs garnishing the top. The dish looks rustic and inviting, with a rich amber glaze dripping from the meat. The texture should be moist and tender, not dry. Taste the glaze and adjust with salt or extra mustard if needed. The final dish is ready to serve immediately.

Common mistakes

One common mistake is lifting the lid too often during the first few hours, which lets heat escape and extends the cooking time. Another is using chicken breast instead of thighs—breast will dry out during the long cooking time.

Also, avoid cutting the apples too thick or too thin; thick slices won't soften enough, while thin ones may turn to mush. If you skip basting, the top of the chicken may not absorb the glaze as well, so baste at least once before shredding.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C) and shreds effortlessly with a fork. The apples should be soft but not mushy, and the glaze should have thickened enough to coat the back of a spoon.

If the chicken is still tough, continue cooking for another 30 minutes. When you pull the meat apart, it should be moist and tender, not dry or stringy. Let the chicken rest in the pot for a few minutes before serving to allow the juices to redistribute.

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