Slow Cooker Whole Chicken Cooked In Cider

This easy Slow Cooker Whole Chicken Cooked in Cider is tender, juicy, and full of rich, comforting flavors. The cider-infused chicken pairs perfectly with a creamy rosemary sauce, making it a cozy and satisfying meal. Serve it with roast potatoes or buttery mash for a deliciously simple dinner everyone will love!

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Recipe Ingredients

3 shallots, sliced
1–2 leeks, sliced
900ml (3¾ cups) cider
1 small to medium whole chicken (about 1.2kg / 2.6 lbs)
4 little gem lettuces, sliced lengthways into quarters
100ml (⅓ cup + 1 tbsp) single cream (or heavy cream)
A few sprigs of fresh rosemary, leaves picked
Sea salt and freshly ground black pepper

To serve:

Rosemary roast potatoes or mashed potatoes
Crusty bread

How To Make Slow Cooker Whole Chicken Cooked In Cider

Preheat the slow cooker: Set your slow cooker to low for about 30 minutes before cooking.
Prepare the base: Add the sliced shallots and leeks to the slow cooker, then pour in the cider.
Cook the chicken: Place the chicken in the slow cooker, breast side down. Cover and cook on low for 3 hours, turning the chicken halfway through.
Add the lettuce: Arrange the lettuce quarters around the chicken (now breast side up). Cook for another 1–2 hours until the chicken is fully cooked, with no pink remaining. Remove the chicken and let it rest for 10 minutes.
Make the sauce: Stir the cream and rosemary into the slow cooker juices. Season with salt and pepper, turn the heat to high and stir for about 10 minutes until the sauce thickens slightly.
Serve: Carve the chicken, divide it onto plates, and pour the creamy sauce over the top. Serve with roast potatoes or mashed potatoes and crusty bread to soak up the sauce.

Recipe Tips

Choose the right chicken: Make sure your chicken fits comfortably in the slow cooker. A 1.2kg (2.6 lbs) chicken works best for even cooking.
Use good-quality cider: A dry or medium-dry cider adds the best flavor. Avoid overly sweet ciders, as they can make the dish too sugary.
Turn the chicken for even cooking: Start with the breast side down, then flip it halfway through cooking to keep the meat tender and juicy.
Let the chicken rest: After cooking, rest the chicken for 10 minutes before carving. This helps keep the meat moist and flavorful.
Thicken the sauce properly: Stir the cream into the slow cooker juices and cook on high for 10 minutes, stirring often. This makes a rich, velvety sauce.

Recipe FAQs and Variations

Can I Use Boneless Chicken?

This recipe works best with a whole chicken for maximum flavor, but you can use bone-in chicken thighs or drumsticks if needed. Adjust the cooking time to about 4 hours on low.

What can I use instead of cider?

If you don’t have cider, use chicken broth with a splash of apple juice for a similar flavor. White wine also works well for a richer taste.

Can I add more vegetables?

Yes! Carrots, parsnips, or baby potatoes can be added for extra heartiness. Add them at the beginning so they cook through properly.

How do I make the sauce thicker?

If the sauce is too thin, mix 1 teaspoon of cornstarch with a little cold water, then stir it into the slow cooker and cook on high for 5 more minutes.

Can I make this in an Instant Pot?

Yes! Use the sauté function to soften the shallots and leeks, then pressure cook on high for 25 minutes. Let the pressure release naturally before making the sauce.

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