Slow Cooker Apple-Cider Chicken with Beets and Dill Yogurt
A flavorful and comforting dish combining tender chicken, sweet beets, and a tangy dill yogurt sauce, perfect for a cozy dinner.
Ingredients
Vegetables
- 1 1/2 lb beets (peeled and cut into 1-inch wedges)
- 1 lb boneless skinless chicken thighs (trimmed)
- 1 large yellow onion (cut into thick slices)
- 1 medium apple (cut into thin wedges)
- 4 cloves garlic (minced)
- 1 cup apple cider
- 1/2 cup chicken stock
- 3/4 cup plain Greek yogurt
- 3 tbsp fresh dill (chopped, plus extra for garnish)
- 1 tbsp whole-grain mustard
- 2 tsp apple cider vinegar
- 1 tbsp honey
- 1 1/2 tsp smoked paprika
- 1 tbsp fresh thyme leaves (removed from stems)
- 1/4 tsp crushed red pepper flakes
- 1 tsp black pepper (divided)
- 1 tbsp cornstarch
- 1 tbsp water
- 1 tbsp olive oil
- 1 1/2 tsp kosher salt (divided)
Instructions
- Add the beets, onion, apple, and half of the garlic to the slow cooker. Season with 1/2 tsp salt and black pepper.
- Mix paprika, thyme, red pepper flakes, 1 tsp salt, and black pepper. Rub over chicken thighs.
- Brown chicken in olive oil, then place on vegetables in slow cooker.
- Deglaze skillet with cider and stock, stir in mustard, honey, remaining garlic, then pour over chicken.
- Cook on LOW 5-6 hours or HIGH 3-3.5 hours until tender. Transfer chicken, thicken sauce with cornstarch mixture, then stir in vinegar.
- Serve chicken sliced or whole over beets and onions, topped with dill yogurt, extra dill, and black pepper.
Notes
For a richer flavor, let the dish rest for 10 minutes before serving.