Chicken In Cider Cream Sauce

Chicken In Cider Cream Sauce

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Chicken Cider Cream is rated / 5 based on votes.

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Preparation time: 10 minutes
Slow Cooker Size 3.5L+
Serves: 4
Cooking time: 7-9 hours LOW or 3-4 hours on HIGH


  • 2 tablespoons oil
  • 100g (4oz) shallots peeled and sliced
  • 4 chicken portions
  • 100g (4oz) mushrooms, sliced
  • salt
  • freshly ground black pepper
  • 1 cooking apple, peeled, cored and cut into 4 thick slices
  • 1 cup (250ml 8fl oz) dry cider

To Finish:

  • 1 tablespoon cornflour
  • 1- tablespoons water
  • 4 tablespoons single cream


  1. Heat the oil in a frying pan.
  2. Add the shallots and brown lightly. Transfer to the stoneware pot, draining well.
  3. Add the chicken portions to the frying pan and brown on all sides.
  4. Add the mushrooms to the shallots in the stoneware pot and lay the browned chicken on top. Season well with salt and pepper.
  5. Put the apple slices in the frying pan and brown lightly on both sides. Lay one on top of each piece of chicken. Pour the cider evenly over the chicken portions.
  6. Cover and cook on Low for 7-9 hours or High for 3-4 hours.
  7. Remove two of the chicken portions. Dissolve the cornflour in the water and stir into the sauce with the cream until thickened. Taste and adjust the seasoning. Return the chicken and baste all the portions with the sauce. Reheat thoroughly before serving.

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