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Juicy Fall Crockpot Chicken Breast

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This Juicy Fall Crockpot Chicken Breast is the ultimate easy dinner recipe, featuring tender chicken slow-cooked with apple cider, fresh sage, and warm spices. It’s a set-it-and-forget-it meal that fills your kitchen with cozy autumn aromas and delivers perfectly moist, flavorful chicken every time.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1.5 kg / 3 lbs), patted dry
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried sage (or 1 tablespoon fresh, chopped)
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons olive oil
  • 1 cup apple cider (unfiltered preferred)
  • 1/2 cup low-sodium chicken broth
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon maple syrup (or brown sugar)
  • 1 medium yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • 2 medium apples (Honeycrisp or Gala), cored and sliced into wedges
  • 2 sprigs fresh sage (or 1 teaspoon dried)
  • 2 sprigs fresh rosemary (or 1 teaspoon dried)
  • 2 tablespoons cornstarch mixed with 2 tablespoons cold water (slurry)
  • 1 tablespoon butter

Instructions

  1. Pat the chicken breasts dry with paper towels. In a small bowl, mix salt, pepper, garlic powder, onion powder, thyme, sage, and cinnamon. Sprinkle the spice blend evenly over both sides of the chicken. Let sit at room temperature for 10 minutes.
  2. Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 3-4 minutes per side until golden brown. Transfer to a plate (it will not be cooked through).
  3. In the same skillet, add sliced onion and cook for 2-3 minutes, scraping up browned bits. Add minced garlic and cook for 30 seconds until fragrant. Pour in apple cider, chicken broth, apple cider vinegar, Dijon mustard, and maple syrup. Stir and bring to a simmer, then turn off heat.
  4. Place sliced apples and fresh herb sprigs in the bottom of a 6-quart slow cooker. Arrange seared chicken breasts on top. Pour the braising liquid and onion mixture over the chicken, ensuring it is mostly submerged. Add more broth if needed.
  5. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until chicken reaches an internal temperature of 165°F (74°C) and shreds easily.
  6. Transfer chicken to a cutting board and tent with foil. Strain the cooking liquid through a fine-mesh sieve into a small saucepan. Bring to a simmer over medium heat. Whisk in cornstarch slurry and cook for 2-3 minutes until thickened. Stir in butter. Season with salt and pepper to taste.
  7. Slice or shred the chicken and arrange on a platter. Drizzle with thickened sauce and garnish with fresh sage or parsley. Serve immediately.

Notes

For best results, do not skip searing the chicken—it adds crucial flavor. Use an instant-read thermometer to avoid overcooking; pull chicken at 160°F (71°C) and let rest. Do not lift the lid during cooking. If sauce is too thin, simmer on stovetop to reduce; if too thick, add a splash of broth. Leftovers keep for up to 4 days in the refrigerator and freeze well for up to 3 months.

Nutrition

Keywords: crockpot chicken, fall chicken recipe, slow cooker chicken breast, apple cider chicken, easy dinner, juicy chicken breast, autumn recipe

Find it online: https://flurpchef.com/juicy-fall-crockpot-chicken-breast-the-best-easy-dinner-recipe/