From above, sliced glazed chicken fans over deep magenta beet wedges and onions, with white dill yogurt swooshed across the plate, scattered microgreens, cracked pepper, and a glossy cider-beet sauce pooling around everything.

Slow Cooker Apple-Cider Chicken with Beets and Dill Yogurt

Name: Slow Cooker Apple-Cider Chicken with Beets and Dill Yogurt
Prep time: 20 min
Cook time: 360 min
Total time: 380 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 1/2 lb beets peeled and cut into 1-inch wedges; 1 3/4 lb boneless skinless chicken thighs trimmed; 1 large yellow onion cut into thick slices; 1 medium apple cut into thin wedges; 4 cloves garlic minced; 1 cup apple cider; 1/2 cup chicken stock; 3/4 cup plain Greek yogurt; 3 tbsp fresh dill chopped, plus extra for garnish; 1 tbsp whole-grain mustard; 2 tsp apple cider vinegar; 1 tbsp honey; 1 1/2 tsp smoked paprika; 1 tbsp fresh thyme leaves removed; 1/4 tsp crushed red pepper flakes; 1 tsp black pepper divided; 1 tbsp cornstarch; 1 tbsp water; 1 tbsp olive oil; 1 1/2 tsp kosher salt divided

Ruby beets, tender chicken, herbs, and tangy summer brightness.

Category Main Course

Prep 20 minutes

Cook 360 minutes

Style American

Technique Slow Cooking

Diet Friendly Gluten-Free

Daily recipe · July 27, 2026

A little about this dish

This slow cooker dish leans into peak-season beets in a way that feels modern and deeply American: tender spice-rubbed chicken nestled over ruby beets, sweet onions, and a splash of apple cider for brightness. The beets melt into a glossy magenta pan sauce that looks dramatic on the plate, while fresh dill and a spoonful of yogurt add cool contrast and a striking finish.

Ingredients (for 4)

Beets — 1 1/2 lb — peeled and cut into 1-inch wedges
Boneless skinless chicken thighs — 1 3/4 lb — trimmed
Yellow onion — 1 large — cut into thick slices
Apple — 1 medium — cut into thin wedges
Garlic — 4 cloves — minced
Apple cider — 1 cup
Chicken stock — 1/2 cup
Plain greek yogurt — 3/4 cup
Fresh dill — 3 tbsp — chopped, plus extra for garnish
Whole-grain mustard — 1 tbsp
Apple cider vinegar — 2 tsp
Honey — 1 tbsp
Smoked paprika — 1 1/2 tsp
Fresh thyme — 1 tbsp — leaves removed
Crushed red pepper flakes — 1/4 tsp
Black pepper — 1 tsp — divided
Cornstarch — 1 tbsp
Water — 1 tbsp
Olive oil — 1 tbsp
Kosher salt — 1 1/2 tsp — divided

Preparation

Step 1 — 🥕🍎🧅

Add the beets, onion, apple, and half of the minced garlic to the slow cooker. Season with 1/2 teaspoon kosher salt and a little black pepper.
Step 2 — 🍗🧂🌿

In a bowl, mix the smoked paprika, thyme, red pepper flakes, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Rub the mixture all over the chicken thighs.
Step 3 — 🔥🍳🍗

Heat the olive oil in a large skillet over medium-high heat. Cook the chicken for 2 to 3 minutes per side until lightly browned, then place it on top of the vegetables in the slow cooker.
Step 4 — 🥣🍎🫗

Pour the apple cider and chicken stock into the skillet and scrape up the browned bits. Stir in the whole-grain mustard, honey, and remaining garlic, then pour the mixture into the slow cooker.
Step 5 — ⏲️🍲✨

Cover and cook on LOW for 5 to 6 hours or on HIGH for 3 to 3 1/2 hours, until the chicken is tender and the beets are cooked through.
Step 6 — 🍽️🥄🍎

Transfer the chicken to a plate and cover loosely. Spoon the beets, onions, and apples onto a serving bowl or platter.
Step 7 — 🥄🫙🍯

For a thicker sauce, pour the cooking liquid into a saucepan or keep it in the slow cooker on HIGH. Mix the cornstarch with water, stir it in, and cook for 3 to 5 minutes until slightly thickened. Stir in the apple cider vinegar.
Step 8 — 🥣🌿💚

In a small bowl, stir together the Greek yogurt, chopped dill, and a small pinch of salt.
Step 9 — 🍗🥬🍽️

Slice the chicken if you like, or leave it whole. Arrange it over the beets and onions, then spoon some sauce over the top.
Step 10 — ✨🌿😋

Top with dill yogurt, extra dill, and the remaining black pepper, then serve.

A final fox tip

For an even bolder presentation, save a few small dill fronds and a drizzle of extra-virgin olive oil for the final plating. You can swap chicken thighs for pork shoulder chunks for a richer version, or use thick cauliflower steaks and white beans for a vegetarian adaptation, though the cook time should be reduced.