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Cozy Slow Cooker Cider-Braised Turkey Thighs: Easy Fall Dinner

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Tender, fall-apart turkey thighs braised in apple cider with aromatics, creating a rich, glossy sauce that tastes like autumn. A dump-and-go slow cooker recipe perfect for cozy weeknight dinners.

Ingredients

Scale
  • 2 pounds turkey thighs (bone-in, skin-on or skinless)
  • 2 cups apple cider (not vinegar)
  • 1 cup low-sodium chicken broth
  • 1 large yellow onion, sliced into half-moons
  • 4 cloves garlic, smashed
  • 4 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 2 bay leaves
  • Salt and black pepper to taste
  • 2 tablespoons olive oil
  • Fresh parsley, chopped (optional garnish)

Instructions

  1. Sear the Turkey Thighs (10 minutes): Pat turkey thighs dry with paper towels. Season generously with salt and pepper on both sides. Heat olive oil in a large skillet over medium-high heat until shimmering. Add turkey thighs skin-side down (if using skin-on) and cook without moving for 4-5 minutes until deep golden brown. Flip and cook the other side for 3-4 minutes. Transfer seared thighs to the slow cooker.
  2. Sauté the Aromatics (5 minutes): Reduce heat to medium. Add sliced onion to the same skillet (do not wipe it out). Cook for 4-5 minutes, scraping up browned bits with a wooden spoon. Add smashed garlic and cook for 1 minute more until fragrant. Transfer onions and garlic to the slow cooker, arranging around the turkey.
  3. Build the Braising Liquid (2 minutes): Pour apple cider and chicken broth into the skillet. Bring to a simmer and scrape up any remaining browned bits. Pour the liquid over the turkey and onions in the slow cooker.
  4. Add the Herbs and Seasonings (1 minute): Tuck thyme sprigs, rosemary sprigs, and bay leaves into the liquid around the turkey.
  5. Cook Low and Slow (6-7 hours on low, or 4-5 hours on high): Cover and cook until the meat pulls apart easily with a fork. About 30 minutes before serving, remove rosemary and thyme stems and bay leaves.
  6. Finish the Sauce (5 minutes): Transfer turkey to a plate and tent with foil. Strain braising liquid through a fine-mesh sieve into a saucepan (or leave onions in for chunkier sauce). Bring to a simmer over medium heat. Whisk together apple cider vinegar and Dijon mustard in a small bowl, then stir into the sauce. Simmer for 3-5 minutes until slightly thickened. Taste and adjust salt and pepper.
  7. Serve (2 minutes): Return turkey to the slow cooker or a serving platter. Spoon sauce generously over the top. Garnish with fresh parsley if desired.

Notes

For best results, do not skip searing the turkey. Pat turkey dry before searing. Add acid (vinegar and mustard) at the end to keep meat tender. If sauce is too thin, simmer to reduce or whisk in a cornstarch slurry. Leftovers keep for up to 4 days in the refrigerator or freeze for up to 3 months.

Nutrition

Keywords: slow cooker turkey thighs, cider braised turkey, fall dinner, easy turkey recipe, dump and go, gluten free, dairy free

Find it online: https://platebelle.com/cozy-slow-cooker-cider-braised-turkey-thighs-easy-fall-dinner/