Slow Cooker Apple Cider Recipes

CROCK POT APPLE CIDER

Steps:

• Add cloves to a spice bag and place in crock pot.
• Add all other ingredients to crock pot. Stir and Cover.
• Cook on LOW for 2 hours.
• Serve.
• Optional: for an adult beverage add a shot of brandy

SLOW-COOKER CIDER

Steps:

• Place cinnamon, cloves and allspice on a double thickness of cheesecloth; bring up corners of cloth and tie with a string to form a bag. , Place cider and brown sugar in a 3-qt. slow cooker; stir until sugar dissolves. Add spice bag. Place orange slices on top. Cover and cook on low for 2-3 hours or until heated through. Discard spice bag.

CROCK POT APPLE CIDER

Steps:

• Place the quartered apples, orange, lemon and cranberries into a 6 Quart Slow Cooker. Add cinnamon sticks, whole cloves, star anise (if using) and pour water over top (enough to cover the fruit).
• Cook on high for 4 hours or low for 6 hours.
• Mash the fruit with a potato masher to release the juices. Cover and cook an additional 1 hour on low.
• Carefully strain the solids from the liquids using a fine mesh sieve. Discard solids and store cider in an airtight container for up to 1 week or freeze for later use.

SLOW COOKER APPLE CIDER CHICKEN

Steps:

• Place the chicken thighs on the bottom of a crockpot. Sprinkle salt and pepper generously over the chicken.
• (Optional - Brown the chicken in a tablespoon of olive oil over medium heat for three minutes a side before placing into the crockpot.)
• Used a small bowl to mix together the cider, Dijon mustard, maple syrup, vinegar and olive oil. Pour the marinade and fresh rosemary over the chicken, cover and set the crockpot to low and allow the chicken to cook for 6 to 8 hours.
• Transfer the chicken thighs to plates or shred the chicken for sandwiches and serve on buns.

SLOW COOKER APPLE CIDER POT ROAST

Steps:

• Whisk apple cider, brown sugar, ground cloves, whole cloves, pepper, ginger, and cinnamon together in a bowl; pour into a resealable plastic bag. Add the roast, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 24 to 48 hours.
• Stir carrots, potatoes, marinade, and beef together in a slow cooker.
• Cook roast in the slow cooker set to Low until meat is cooked through and tender, 8 hours.
• Transfer 3 cups of the cider broth from the slow cooker to a saucepan. Whisk quick-mixing flour into cider broth; simmer until gravy thickens, about 5 minutes. Stir brown gravy mix, salt, and pepper into cider gravy.
• Set roast, carrots, and potatoes on a serving platter; pour cider gravy over the top.

SLOW COOKER APPLE CIDER BRAISED PORK

Steps:

• Season pork with salt and black pepper. Heat oil in a large skillet over high heat. Sear pork on all sides in the hot oil until browned, about 3 minutes per side. Transfer pork to the slow cooker.
• Reduce stovetop temperature to medium; cook and stir shallots and celery in the skillet until they begin to soften, 3 to 4 minutes. Pour in apple cider vinegar and cook, scraping up any browned bits, until liquid is nearly evaporated, 4 to 5 minutes.
• Pour shallot mixture over pork shoulder in the slow cooker. Add apple cider, garlic cloves, and bay leaf. Cover, set slow cooker to Low, and cook until fork-tender but not falling apart, about 6 hours. Turn pork over every 1 to 2 hours. Remove pork roast to a plate and cover loosely with foil.
• Pour remaining liquid from the slow cooker through a fine mesh strainer into a large saucepan; place over high heat. Discard bay leaf and other solids. Bring sauce mixture to a boil, decrease heat and cook, skimming fat from the top, until reduced to 1/4 of the original volume, about 10 minutes.
• Remove sauce from heat and stir in Dijon mustard and cayenne pepper. Slowly whisk in cold butter until incorporated. Sprinkle in fresh herbs and season with salt and black pepper to taste.
• Cut pork into 1/4-thick slices and serve with sauce poured over the top.

SLOW COOKER APPLE CIDER

Steps:

• Wash apples and the orange, and then roughly cut into quarters. (Don't worry about removing peels, seeds, or stems.) Place in the bowl of your a large cooker. Add cinnamon sticks, nutmeg, cloves and allspice. Cover with water, filling the slow cooker until it is nearly full. (I left about 1/2 inch of space at the top of my pot.) Cook on high heat for 3-4 hours, or on low heat for 6-8 hours.
• About an hour before the cider is done cooking, use a potato masher (or tongs or the side of a spoon) to mash the apple and orange slices once they are soft. Finish cooking for one more hour.
• Strain out the apple cider juice into a clean pitcher or pot. To get the maximum juice out of the apples, you can press them through a fine-mesh strainer or strain through a cheese cloth. Stir in your desired amount of sweetener until it is dissolved.
• Serve hot. (You can also transfer the cider to a heat-safe sealed container and refrigerate for up to 5 days. Just rewarm the cider to serve.)

SHORTCUT SLOW-COOKER APPLE CIDER

Steps:

• Thoroughly wash and dry the apples. Cut each apple into 8 wedges (skins, seeds and stems included) and transfer to a 7-quart slow cooker. Add the cloves, cinnamon sticks and 12 cups water. Cook on high, covered, for 4 hours.
• Remove the lid and carefully crush the apples with a potato masher. Cover again and cook on high for another 2 hours.
• Set a large, fine-mesh strainer over a large stockpot. In batches, ladle the apple mixture into the strainer and use the back of the ladle to press down on the apple pulp to extract the liquid. Discard the pulp. Stir in 1/2 cup of the brown sugar until completely dissolved. Taste and add additional sugar if needed.
• Serve the apple cider hot or allow it to cool fully, then serve it chilled over ice.