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Slow Cooker Turkey Thighs With Apple Cider Onions – Cozy Dinner Recipe

Slow cooker turkey thighs with apple cider onions cook low and slow until tender, with browned skin and savory-sweet onions. Apple cider, chicken broth, Dijon, and thyme make a simple cooking liquid to spoon over the turkey at serving.
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Prep Time 20 minutes
Cook Time 7 hours
Resting 10 minutes
Total Time 7 hours 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

  • 2 yellow onions large, thinly sliced
  • 1 cup apple cider
  • 0.5 cup chicken broth low-sodium
  • 1 tbsp Dijon mustard
  • 1 tsp dried thyme
  • 3 lb turkey thighs bone-in, skin-on, thawed
  • 1.5 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 tbsp vegetable oil

Equipment

  • 1 6-quart slow cooker
  • 1 12-inch skillet

Method
 

  1. Spread the onions over the bottom of a 6-quart slow cooker.
  2. Whisk the apple cider, chicken broth, Dijon mustard, and thyme in a bowl.
  3. Pour the mixture over the onions.
  4. Pat the turkey thighs dry.
  5. Season the turkey thighs all over with the salt and pepper.
  6. Heat the oil in a 12-inch skillet over medium-high heat.
  7. Brown the turkey skin-side down for 5 to 7 minutes and on the other side for about 2 minutes; work in batches if needed.
  8. Arrange the thighs skin-side up over the onions in the slow cooker.
  9. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the thickest part of each thigh reaches 175°F to 185°F on an instant-read thermometer, without touching bone; the turkey must reach at least 165°F for food safety.
  10. Transfer the turkey to a platter.
  11. Spoon the onions and cooking liquid around the turkey.
  12. Rest for 10 minutes before serving.

Notes

For even browning, work in batches so the skillet is not crowded. Refrigerate leftovers for 3 to 4 days or freeze them for up to 3 months. For a gluten-free meal, check that the chicken broth and Dijon mustard are labeled gluten-free.