Why You’ll Love This Slow Cooker Dinner
This one leans all the way into fall: earthy beets and sweet apple wedges slow-cook alongside honey mustard chicken thighs in a cider-based sauce, while a bright, tangy roasted garlic yogurt sauce ties everything together at the end. It’s the kind of meal that makes your kitchen smell incredible for hours without much hands-on effort.
Browning the chicken and deglazing the pan with apple cider, mustard, and honey before it goes into the slow cooker adds a layer of flavor you’d otherwise miss with a fully hands-off recipe — it’s a small extra step that makes a big difference. The roasted garlic yogurt sauce at the end is optional in the sense that you could skip it, but it adds a creamy, tangy contrast to the sweet-savory chicken and vegetables that’s well worth the extra few minutes.
Nutritionally, this dish brings together lean protein from the chicken thighs, fiber and antioxidants from the beets, and a boost of protein and calcium from the Greek yogurt sauce. It’s a satisfying, well-rounded plate that still feels like a cozy fall comfort meal.
Slow Cooker Apple Cider Chicken and Fall Veggies
Ingredients
Slow Cooker Chicken & Vegetables
- 1 1/2 lbs beets, peeled and cut into 1-inch wedges
- 1 lb boneless, skinless chicken thighs
- 1 yellow onion, cut into thick slices
- 1 apple, cut into thin wedges
- 4 garlic cloves, minced
- 1 cup apple cider
- 1/2 cup chicken stock
- 1 tbsp whole-grain mustard
- 1 tbsp honey
- 1 1/2 tsp smoked paprika
- 1 tsp dried thyme
- 1/4 tsp crushed red pepper flakes
- Salt and pepper, to taste
- 1 tbsp cornstarch
- 1 tbsp water
- 2 tsp apple cider vinegar
- Olive oil
Roasted Garlic Yogurt
- Plain Greek yogurt
- 1 bulb garlic, roasted
- Lemon (zest)
- Fresh herbs, optional
Directions
- Add the beets, onion, apple, and half of the garlic to a crockpot or slow cooker.
- Season the chicken thighs with smoked paprika, thyme, salt, and pepper.
- Heat olive oil in a pan over medium heat, and brown the chicken thighs for about 3–5 minutes. Remove from the pan.
- In the same pan, add the remaining garlic and let it soften.
- Add the apple cider, mustard, chicken stock, and honey. Whisk together, scraping up the browned bits from the bottom of the pan.
- After a few minutes, pour the mixture into the slow cooker.
- Add the chicken into the slow cooker. Cook on low for about 6 hours.
- Toward the end of cooking, roast the garlic bulb with a drizzle of olive oil and a pinch of salt until soft.
- Once finished, for a thicker sauce: pour the slow cooker liquid into a saucepan. Whisk the cornstarch into the water, then stir it into the pan and simmer until thickened.
- Stir the apple cider vinegar into the sauce and set aside.
- In a small bowl, mash the roasted garlic and mix with the Greek yogurt, lemon zest, herbs, and a pinch of salt.
- To serve, layer the garlic yogurt, vegetables, and chicken, then top with the sauce. Add more herbs, if desired. Enjoy!
Serving Size & Nutrition
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Serving Size: ___
Calories: ___ | Protein: ___ g | Carbs: ___ g | Fiber: ___ g | Fat: ___ g
Recipe Q&A
Can I use chicken breasts instead of thighs?
Yes, though thighs tend to stay juicier over a long slow-cook time. If using breasts, keep an eye on the cook time — they can dry out faster, so consider checking for doneness starting around 4–5 hours instead of the full 6.
Do I have to thicken the sauce at the end, or can I skip that step?
You can skip it if you’d rather keep things simple — the dish will just have a thinner, broth-like sauce instead of a coating consistency. The cornstarch slurry step is really just for texture, not flavor.
Can I roast the garlic ahead of time?
Yes — roasted garlic keeps well in the fridge for about a week, so feel free to roast a bulb (or two) in advance and have it ready to mash into the yogurt sauce when you serve.
How do I store leftovers?
Store the chicken, vegetables, and sauce in an airtight container in the fridge for up to 3–4 days. Keep the garlic yogurt sauce separate and add it fresh when reheating, since yogurt doesn’t reheat well.