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Slow Cooker Turkey Thighs with Apple Cider Onions

Slow cooker turkey thighs cook over apple cider onions for tender meat and a savory-sweet pan sauce. The 6-quart slow cooker keeps prep simple, while Dijon mustard and dried thyme add flavor to the cider broth.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 2 yellow onions medium, thinly sliced
  • 3 cloves garlic minced
  • 2.5 lb turkey thighs thawed, bone-in, skin removed
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 tsp dried thyme
  • 1 cup apple cider
  • 0.5 cup low-sodium chicken broth
  • 1 tbsp Dijon mustard

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Spread the thinly sliced medium yellow onions and minced garlic in the bottom of a 6-quart slow cooker.
  2. Pat the thawed, bone-in turkey thighs with the skin removed dry, then season all over with the kosher salt, black pepper, and dried thyme.
  3. Arrange the seasoned turkey thighs on top of the onions.
  4. Whisk the apple cider, low-sodium chicken broth, and Dijon mustard in a measuring cup.
  5. Pour the cider mixture around the turkey thighs.
  6. Cover and cook on LOW for 5 to 6 hours or HIGH for 3 to 4 hours, until the thickest part of each thigh reaches 165°F on an instant-read thermometer, without touching the bone.

Notes

For the best texture, pat the turkey thighs dry before seasoning and check the thickest part without touching the bone. Refrigerate leftovers for 3 to 4 days; freezer-friendly for up to 3 months. For a gluten-free meal, choose certified gluten-free chicken broth and Dijon mustard.