Apple Cider Braised Chicken
This Apple Cider Braised Chicken is one of the coziest fall meals. The chicken cooks in either an instant pot or slow cooker in a delicious apple cider, chicken and herb broth until it is ultra tender and falls apart. I served the chicken over creamy mashed potatoes, alongside maple roasted carrots. The full recipe for the chicken, carrots and mashed potatoes is listed below.
Apple Cider Braised Chicken
- Total Time: 30 minutes
- Yield: 6 1x
Description
This Apple Cider Braised Chicken is one of the coziest fall meals. The chicken cooks in either an instant pot or slow cooker in a delicious apple cider, chicken and herb broth until it is ultra tender and falls apart.
Ingredients
Apple Cider Braised Chicken
- 2 pounds chicken breast
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons rosemary, chopped
- 2 teaspoons Herbs de Provence
- Salt and pepper to taste
- 1 cup apple cider
- 3 cups chicken broth
Gravy
- Remaining broth/apple cider broth that chicken cooked in
- 1/4 cup cornstarch + 1/3 cup cold water
Creamy Mashed Potatoes
- 3 pounds Russet potatoes (roughly 7 medium potatoes), peeled and cut into cubes
- 1 cup whole milk, hot
- 8 tablespoons unsalted butter, slightly softened, cut into tablespoon pieces
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Fresh parsley or rosemary, for garnish
Maple Roasted Carrots
- 8 large carrots, peeled, cut in half lengthwise
- 1 tablespoon maple syrup
- 2 tablespoons olive oil
- 1/2 teaspoon dried rosemary, chopped
- Salt and pepper to taste
- Parsley, for garnish
Instructions
Chicken
1. In a small bowl, add garlic and onion powder, rosemary, Herbs de Provence and salt and pepper. Sprinkle evenly over both sides of chicken breasts.
2. Add chicken to instant pot, or slow cooker. Pour apple cider and chicken broth over chicken.
If using the instant pot, cook on high pressure for 8-10 minutes (if the chicken breast is small, aim for lower amount of 8 minutes; if the chicken breast is larger, aim for 10 minutes), with 10-minutes of natural pressure release. If the chicken is frozen, cook 10-12 minutes, followed by 10-minutes of natural pressure release.
If using the crockpot, cook on low for 8 hours, or high for 4 hours.
3. Remove the chicken from the instant pot or crockpot and shred.
4. Make the gravy. In a medium bowl, whisk together cornstarch and water in bowl, then pour into broth mixture.
Pour the mixture into a large pot and cook on the stovetop over medium heat, stirring constantly until gravy mixture thickens. Remove from heat.
5. Serve and enjoy!
Mashed Potatoes
1. Add potatoes to a large pot of cold water.
2. Bring pot of water to a boil and boil for 20-25 minutes, or until potaotes are fork tender.
3. Add to bowl of stand mixer fitted with whisk attachment, or into a large bowl, using a handheld mixer. Season with garlic powder, onion powder, salt and pepper.
4. Whip the mixture on medium speed until potatoes are roughly broken down. Add hot milk, slowly into the mixture, as it is whipping.
Add pieces of butter, one at a time. The hot potatoes should melt the butter.
Whip until the potaotes are smooth and creamy.
Taste the potatoes and adjust to your taste preference – add a touch more butter, or salt and pepper if necessary.
Roasted Carrots
1. Preheat oven to 400F.
2. Add carrots, flat side down on parchment paper lined, rimmed baking sheet.
3. In a medium sized bowl, stir together maple syrup, oil, rosemary, salt and pepper. Brush over both sides of carrots.
4. Roast in oven 25 minutes, flipping halfway through
5. Serve and brush carrots with remaining glaze (if there is some that remains). Garnish with fresh parsley. Enjoy!
- Prep Time: 30
- Category: Dinner
- Method: Oven, Stove Top, Crockpot or Instant Pot
- Cuisine: American
