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Slow Cooker Apple Butter Chicken with Cinnamon and Thyme

Slow cooker apple butter chicken is cooked with apple cider, cinnamon, and thyme until the thighs are tender and coated in a sweet-savory sauce. Serve it with the soft onions and spoon the sauce over each portion.
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Prep Time 15 minutes
Cook Time 5 hours
resting 5 minutes
Total Time 5 hours 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 1 yellow onion medium, thinly sliced
  • 3 lb chicken thighs bone-in, skinless
  • 1 cup apple butter
  • 0.25 cup apple cider
  • 1 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • 2 cloves garlic minced
  • 1 tsp dried thyme
  • 0.5 tsp ground cinnamon
  • 1 tsp kosher salt
  • 0.5 tsp black pepper

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Arrange the sliced onion in the bottom of a 6-quart slow cooker.
  2. Place the chicken thighs on top in an even layer.
  3. Whisk together the apple butter, apple cider, vinegar, Dijon mustard, garlic, thyme, cinnamon, salt, and pepper.
  4. Pour the mixture over the chicken.
  5. Cover and cook on LOW for 5 to 6 hours or HIGH for 3 to 4 hours, until the thickest thigh reaches 165°F on an instant-read thermometer.
  6. Let the chicken rest in the cooker for 5 minutes.
  7. Serve with the sauce and onions.

Notes

For tender chicken, check the thickest thigh with an instant-read thermometer. Refrigerate leftovers for 3–4 days; freeze for up to 3 months. For a gluten-free meal, use certified gluten-free Dijon mustard.