From above, golden bronzed chicken thighs rest over creamy white beans, pale green bok choy, and soft fennel in a glossy amber sauce, finished with chopped parsley, cracked pepper, and thin lemon slices for a bright, photogenic contrast.

Slow Cooker Cider-Mustard Chicken with Bok Choy and Fennel

Name: Slow Cooker Cider-Mustard Chicken with Bok Choy and Fennel
Prep time: 20 min
Cook time: 360 min
Total time: 380 min
Yield: 4
Cuisine: American
Ingredients: bok choy, 4 small heads trimmed and halved lengthwise; bone-in, skin-on chicken thighs, 6 pieces (about 2 1/2 lb); fennel bulb, 1 large cored and sliced; shallots, 2 medium thinly sliced; cannellini beans, 2 cups cooked and drained; apple cider, 1 1/2 cups; chicken stock, 3/4 cup; heavy cream, 1/3 cup; Dijon mustard, 2 tbsp; whole grain mustard, 1 tbsp; apple cider vinegar, 1 tbsp; lemon, 1 half juiced and half thinly sliced for serving; fresh thyme, 6 sprigs; fresh parsley, 1/4 cup chopped; garlic, 4 cloves smashed; crushed red pepper flakes, 1/4 tsp; black pepper, 1 tsp freshly ground; kosher salt, 2 tsp divided; olive oil, 1 tbsp

Category Main Course

Prep 20 minutes

Cook 360 minutes

Style American

Technique Slow Cooking

Diet Friendly Gluten-Free

Daily Recipe: April 26, 2026

This slow-cooker dish leans into spring with tender bok choy, sweet fennel, and juicy chicken thighs braised in apple cider, mustard, and a splash of cream. It feels rooted in American comfort cooking, but fresher and more elegant than the usual pot roast. The bok choy is stirred in at the end so it stays silky and vibrant, while a quick broil of the chicken skin gives the whole platter that glossy, golden, dinner-party look.

Ingredients (for 4)

Bok choy - 4 small heads - trimmed and halved lengthwise
Bone-in, skin-on chicken thighs - 6 pieces (about 2 1/2 lb)
Fennel bulb - 1 large - cored and sliced
Shallots - 2 medium - thinly sliced
Cannellini beans - 2 cups - cooked and drained
Apple cider - 1 1/2 cups
Chicken stock - 3/4 cup
Heavy cream - 1/3 cup
Dijon mustard - 2 tbsp
Whole grain mustard - 1 tbsp
Apple cider vinegar - 1 tbsp
Lemon - 1 - half juiced and half thinly sliced for serving
Fresh thyme - 6 sprigs
Fresh parsley - 1/4 cup - chopped
Garlic - 4 cloves - smashed
Crushed red pepper flakes - 1/4 tsp
Black pepper - 1 tsp - freshly ground
Kosher salt - 2 tsp - divided
Olive oil - 1 tbsp

Preparation

Step 1 - 🐔🧂✨

Pat the chicken thighs dry, then season all over with 1 1/2 teaspoons of the kosher salt and the black pepper.
Step 2 - 🍗🔥🥘

Heat a large skillet over medium-high with the olive oil. Sear the chicken skin-side down for 4 to 5 minutes until deeply golden, then flip and cook 1 minute more. Transfer to the slow cooker.
Step 3 - 🌿🧄🫘

Place the fennel, shallots, garlic, thyme, and cannellini beans around and under the chicken in the slow cooker.
Step 4 - 🥄🍎🫙

Whisk together the apple cider, chicken stock, Dijon mustard, whole grain mustard, apple cider vinegar, red pepper flakes, and remaining 1/2 teaspoon kosher salt. Pour the mixture around the chicken.
Step 5 - ⏲️🥘🍗

Cover and cook on low for 5 to 6 hours, until the chicken is tender and fully cooked.
Step 6 - 🥬🥛💚

About 15 minutes before serving, gently stir in the heavy cream. Nestle in the bok choy, cover, and cook on high for 10 to 15 minutes until just tender and bright green.
Step 7 - 🔥🍗😋

For a crisp finish, move the chicken to a sheet pan and broil for 2 to 4 minutes until the skin is glossy and crisp.
Step 8 - 🍋🍽️🥄

Taste the sauce and add lemon juice as needed. Serve the chicken over the beans and vegetables with plenty of sauce.
Step 9 - 🌿🍋🖤

Top with chopped parsley, thin lemon slices, and extra cracked pepper before serving.

Additional

For an even more seasonal twist, add a handful of sliced radishes at the end for peppery crunch, or swap the beans for small new potatoes. If you want it dairy-free, skip the cream and finish with a knob of cold butter or a drizzle of good olive oil. Kids can help whisk the sauce and scatter the parsley over the finished dish.