Slow Cooker Cider-Braised Chicken Thighs
An easy healthy slow cooker chicken recipe full of the comforting flavors of fall - sweet potatoes, apples and sage.
Servings: 6
Ingredients
- 1-1/2 pounds skinless chicken thighs (about 6 thighs)
- 1-1/2 teaspoons kosher salt, divided
- 1/2 teaspoon freshly ground black pepper
- 1-1/2 pounds sweet potatoes, peeled and cut into 3/4-inch cubes
- 8 large shallots, peeled and thickly sliced
- 1 large garlic clove, pressed
- 1 cup reduced-sodium chicken broth
- 1/3 cup apple cider
- 1 tablespoon cider vinegar
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried sage
Instructions
- Ideal slow cooker size: 4-Quart.
- Season both sides of the chicken thighs with 1 teaspoon salt and 1/4 teaspoon pepper.
- Layer the seasoned chicken in the bottom of a slow cooker.
- Add the sweet potatoes and shallots on top of the chicken.
- In bowl or measuring cup, stir together the garlic, chicken broth, apple cider, vinegar, thyme, sage and remaining 1/2 teaspoon salt and pour over the vegetables and chicken.
- Cover and cook on HIGH for about 3-1/2 hours, or on LOW for about 6 hours. (Mine was done after about 4 hours on high, so I switched my slow cooker to warm until we were ready to eat.)
- Taste the sauce and adjust the seasonings. I added a little more salt, pepper and another teaspoon of vinegar at the end to liven it up.
Notes
Serving size: 1 chicken thigh + 3/4 cup sweet potato-shallot mixture
WW Points: 2
Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.) 8 PointsPlus (Old plan) Because of the temperature differences among slow cookers, your cooking times may be different. You'll know this dish is ready, when the meat and sweet potatoes are tender when pierced with a fork or knife.
If you cook it too long, your sweet potatoes will get mushy, not a terrible thing! The original recipe called for fresh sage and thyme, but since I only had dried I used them instead. If you do use fresh, which would be delicious, you'll want to increase the amounts to about 2 teaspoons of each.
(Must be logged into WW on a smartphone or tablet.) 8 PointsPlus (Old plan) Because of the temperature differences among slow cookers, your cooking times may be different. You'll know this dish is ready, when the meat and sweet potatoes are tender when pierced with a fork or knife.
If you cook it too long, your sweet potatoes will get mushy, not a terrible thing! The original recipe called for fresh sage and thyme, but since I only had dried I used them instead. If you do use fresh, which would be delicious, you'll want to increase the amounts to about 2 teaspoons of each.
Nutrition
Serving: 1chicken thigh + 3/4 cup sweet potato mixture | Calories: 344kcal | Carbohydrates: 33g | Protein: 34g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 36mg | Sodium: 408mg | Potassium: 363mg | Fiber: 4.8g | Sugar: 6g | Vitamin A: 5378IU | Vitamin C: 4mg | Calcium: 33mg | Iron: 1mg