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
Cuisine: American
Ingredients: 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

Category Main Course

Prep 20 minutes

Cook 360 minutes

Style American

Technique Slow Cooking

Diet Friendly Gluten-Free

Daily Recipe: July 27, 2026

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.

Additional

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.