Ingredients:

  • 6 boneless, skinless chicken thighs (about 700g / 1.5 lbs)
  • 1 tablespoon olive oil (15 ml)
  • 1 teaspoon salt (5g)
  • ½ teaspoon black pepper (2.5g)
  • 1 medium butternut squash, peeled, seeded, and cubed (about 700g / 1.5 lbs)
  • 2 medium apples (such as Honeycrisp or Braeburn), cored and chopped (about 300g / 10.5 oz)
  • 1 medium onion, chopped (about 150g / 5.3 oz)
  • 2 cloves garlic, minced
  • 1 ½ cups apple cider (355 ml)
  • ½ cup chicken broth (120 ml)
  • 2 tablespoons apple cider vinegar (30 ml)
  • 1 teaspoon dried thyme (2.5g)
  • ½ teaspoon dried sage (1.25g)
  • ¼ teaspoon ground cinnamon (0.625g)
  • Pinch of ground nutmeg (optional)

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Season chicken thighs with salt and pepper. Sear chicken for 2-3 minutes per side, until lightly browned.
  2. Place chopped onion and garlic in the bottom of the slow cooker.
  3. Add cubed butternut squash and chopped apples to the slow cooker.
  4. Place seared (or raw) chicken thighs on top of the vegetables and apples.
  5. Pour apple cider, chicken broth, and apple cider vinegar over the chicken and vegetables. Sprinkle with thyme, sage, cinnamon, and nutmeg (if using).
  6. Cover and cook on low for 6-8 hours, or on high for 3-4 hours. Chicken should be very tender and easily shredded with a fork.
  7. Remove chicken thighs from the slow cooker and shred with two forks. Return shredded chicken to the slow cooker and stir to combine.
  8. Ladle the stew into bowls and serve hot.