Slow Cooker Chicken Normandy (French Apple Cider Chicken)

Pat the chicken dry with paper towels, then season both sides with salt and pepper. Be sure to dry the chicken thoroughly, well dried pieces brown beautifully and won’t steam or stay pale. Set aside.

In a large skillet over medium heat, cook 3 pieces of finely chopped bacon until golden brown and crispy. Use a slotted spoon to transfer the bacon bits to a small bowl, saving all of the rendered grease in the skillet. Do not wipe the pan.

In the same skillet, melt 2 tablespoons of butter into the reserved bacon fat over medium-high heat until bubbling.

Place the chicken pieces in the skillet and cook until deeply golden brown on the outside, but not fully cooked through, saving all of the flavorful pan drippings.

Place the browned chicken in a slow cooker and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

Add 1 large diced onion to the same skillet and cook for 3–4 minutes.

Return the bacon to the skillet with the onion. Add 1 teaspoon fresh thyme leaves (or ½ teaspoon dried) and 3 minced garlic cloves. Stir to combine and cook for 1–2 minutes, just until fragrant.

Stir in ¼ cup Calvados apple brandy, dry white wine such as Pinot Grigio, or chicken broth. Cook for 3–4 minutes, scraping up any browned bits from the pan, until the liquid reduces slightly.

Stir in 1 cup of good-quality apple cider and ½ cup of chicken broth. Cook until combined and heated through.

Pour the sauce over the chicken in the slow cooker. Cover and cook on low for 5 hours, until the chicken is infused with the apple‑cider flavor.

In a measuring cup or small bowl, whisk together ½ cup heavy cream and 2 tablespoons all‑purpose flour until no lumps remain. Pour the mixture into the slow cooker gravy and stir to combine. Continue cooking until the sauce thickens, approximately 40 minutes.

Add 2 large apples, cored, seeded, and sliced. Peel them if you prefer — I like mine peeled, but leaving the skins on works just as well. Nestle the slices into the liquid in the slow cooker. Cover and cook for 30–40 minutes longer, then serve. Adding the apples too early can make them mushy and fall apart.

Serve the chicken with mashed potatoes, buttered noodles, or a crisp green salad. Garnish with chopped parsley.

Enjoy!

For more delicious Fall, French, apple, and slow cooker recipes, check out these:

• Easy Crème Brûlée
• Classic Beef Bourguignon
• Easy Chicken Jalousie
• Green Beans Almondine with Bacon
• Sunday Supper Slow Cooker Beef Pot Roast
• Slow Cooker Cajun Chicken Fricassee
• Apple Pie
• Homemade Apple Cider