Slow Cooker Chicken with Red Cabbage, Pear, and Gentle Cider-Onion-Sage Sauce
An original slow cooker recipe featuring tender chicken thighs slowly cooked over red cabbage, pear, and onion, all brought together with a gentle cider and sage sauce. The result is mellow, aromatic, and balanced, perfect for a comforting meal.
Ingredients
- 700 g boneless skinless chicken thighs (cut en trozos large)
- 400 g red cabbage (in strips finas)
- 180 g firm pear (diced)
- 180 g yellow onion (en pluma fina)
- 12 g garlic (chopped)
- 240 ml alcohol-free apple cider (without gas)
- 180 ml chicken broth (low sodium if preferred)
- 15 ml Dijon mustard (for dar profundidad)
- 15 ml apple cider vinegar (equilibra the sauce)
- 15 ml olive oil (more a poco for engrasar the olla si hace falta)
- 4 g fresh sage (chopped fina)
- 2 g fresh thyme (solo the leaves)
- 6 g salt (or to taste)
- 2 g black pepper (freshly ground)
- 16 g cornstarch (for espesar al final)
- 30 ml cold water (for mezclar with the maicena)
- 8 g fresh parsley (chopped for terminar)
Nutrition facts
per serving
Approximate nutritional information
Allergens
Instructions
- 1
1. Lightly grease the slow cooker insert with a little of the olive oil. Place the red cabbage, yellow onion, and pear on the bottom. Add the chopped garlic, half of the salt, the black pepper, and the fresh thyme, then toss well.
- 2
2. Season the chicken thighs with the remaining salt. Arrange them over the fruit and vegetable base in as even a layer as possible.
- 3
3. In a jug, combine the alcohol-free apple cider, chicken broth, Dijon mustard, apple cider vinegar, the remaining olive oil, and the fresh sage. Pour this mixture over the chicken and red cabbage.
- 4
4. Cover and cook on low for 300 minutes, until the chicken is very tender and reaches a safe internal temperature of 165°F / 74°C. If you prefer to cook on high, cook for about 180 minutes, checking for doneness.
- 5
5. When cooking is finished, carefully transfer the chicken to a plate and keep warm. Stir the red cabbage, pear, and onion in the cooker to blend them with the juices.
- 6
6. In a small bowl, whisk the cornstarch with the cold water until smooth. Stir this mixture into the slow cooker with the hot juices.
- 7
7. Return the chicken to the cooker. Cover and cook on high for 15 to 20 more minutes, until the sauce is lightly thickened and glossy.
- 8
8. Taste and adjust salt or pepper if needed. Serve the chicken with the red cabbage and sauce spooned over the top, finished with chopped fresh parsley.
Chef tips
For the best texture, use a firm pear so it holds its shape. If you want extra color and flavor, lightly brown the chicken for 3 to 4 minutes before transferring it to the slow cooker in a skillet over medium-high heat. It is optional, but it adds depth.
Substitutions
You can substitute green cabbage for the red cabbage, though the flavor will be less sweet. The pear can be replaced with a firm apple. Fresh sage can be replaced with 1 teaspoon dried sage. If you do not have cornstarch, use arrowroot in the same amount.
