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Apple Balsamic Chicken Recipe

Apple Balsamic Chicken Recipe

I just love the sweet and tart flavor that balsamic vinegar gives to this dish. It's easy to prepare and after cooking in the slow cooker, the chicken thighs are tender and flavorful.—Juli Snaer, Enid, Oklahoma
TOTAL TIME: Prep: 15 min. Cook: 4 hours YIELD:4 servings


  • 4 bone-in chicken thighs (about 1-1/2 pounds), skin removed
  • 1/2 cup chicken broth
  • 1/4 cup apple cider or juice
  • 1/4 cup balsamic vinegar
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon paprika
  • 1/2 teaspoon pepper
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour


  • 1. Place chicken in a 1-1/2-qt. slow cooker. In a small bowl, combine the broth, cider, vinegar, lemon juice and seasonings; pour over meat. Cover and cook on low for 4-5 hours or until chicken is tender.
  • 2. Remove chicken; keep warm. Skim fat from cooking liquid. In a small saucepan, melt butter; stir in flour until smooth. Gradually add cooking liquid. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Serve with chicken. Yield: 4 servings.

Nutritional Facts

1 chicken thigh with 1/3 cup sauce equals 277 calories, 15 g fat (6 g saturated fat), 103 mg cholesterol, 536 mg sodium, 9 g carbohydrate, trace fiber, 25 g protein.

Reviews for Apple Balsamic Chicken

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Reviewed Jul. 14, 2015

"Overall, this dish had a lot of flavor and was really good. The chicken was very tender but I was expecting a slightly sweeter sauce. Might add more apple juice next time. Also, I added some carrots, onions and chopped beets to the slow cooker and they were great also!"

Reviewed Jun. 26, 2015

"did not like this one as much as I do other recipes."

Reviewed May. 28, 2015

"This was good! There is enough sauce to have rice, couscous, or pasta on the side."

Reviewed Mar. 23, 2015

"I made this tonight and it was just so so. I used chicken breasts (boneless) and cooked it in the oven. I don't know if that would make that much difference, but I won't be making this again."

Reviewed Mar. 16, 2015

"Did not get sweet flavor at all, only strong vinegar flavor. Will try again with less vinegar and more apple."

Reviewed Feb. 27, 2015

"This was a hit for my wife and kids. I didn't have apple juice so I substituted in one cored apple, skin on, cubed it up and cooked it with the chicken. I also used 6 fresh garlic cloves crushed instead of garlic powder. I used 8 boneless, skinless thighs and it was enough for four people with seconds. I served this with no-yolk egg noodles which soaked up the gravy/sauce and steamed broccoli."

Reviewed Oct. 19, 2014

"I really liked this but my husband thought it was so-so. Which is odd, because he usually likes the vinegar based flavors and I don't, but in this case, I liked it better. Used bone in thighs and drums. I may make this again."

Reviewed Oct. 12, 2014

"I think this recipe is amazing! Made it tonight for me and the hubby and it was a hit! We try to eat paleo style so I used coconut flour and it was great!"

Reviewed Oct. 11, 2014

"Very good!"

Reviewed Oct. 11, 2014

"I didn't change anything about this recipe. The chicken was ok, but I did not like the sauce at all and it looked nothing like the one in the picture. To me the sauce was bland and not sweet and tart like it described. My balsamic vinegar is brand new, so it couldn't be that. It also had a weird taste to it that I could not identify. I was very disappointed in this recipe as it sounded so wonderful, and not sure what happened that made mine so different from everybody else's glowing reviews."

Reviewed Oct. 10, 2014

"Tried this recipe exactly as it is, and it was a major hit with my husband and me. I didn't change anything. No, you do not brown the chicken first, just put it in the cooker and add the rest of the ingredients. I used 8 boneless thighs that weren't even fully thawed, but they cooked up nice and tender. I melted the butter in the microwave, stirred in the flour and added it back to the cooker to thicken the broth at the end. My husband dipped bread into the gravy to finish it off the next day. Definitely a keeper, in fact, I'm going to make it again for dinner tonight!"

Reviewed Oct. 7, 2014

"Recipe is good the next time I make it I will add some apples, carrots, and maybe some potatoes the last two(2) hours of cooking"

Reviewed Oct. 2, 2014

"Made this last evening for the family and it was a bit hit! Easy and delicious! Used fresh thyme since I have it available all yr long. Next time I make it I will reduce the cooking time as the Chicken Breast not thighs, they were a bit over done. Delicious and will be a keeper for sure!"

Reviewed Sep. 29, 2014

"Don't you have to brown the chicken first?"

Reviewed Aug. 19, 2014

"I used 8 legs instead of 4 thighs, only because that was what I had on hand. The whole family loved it and I had doubled all the ingredients because of the difference in #s. The recipe is so simple not to mention delicious!"

Reviewed Oct. 16, 2013

"Tried this recipe out with a few of my bodybuilding friends big hit its a must try."

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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.