I have a serious problem y’all when it comes to apple cider. I can never seem to drink all of it before it starts fermenting. I know, I know, in the grand scheme of things, letting a little bit of apple cider turn wonky isn’t all that big of a deal, but y’all know how guilty I feel when food or beverages go bad, right? Every time it happens, I hear this little voice in my head scolding me, and it usually sounds eerily similar to the voice of B.O.B. Bob’s mother whose name was Beanie. If there was one thing Beanie hated, it was for food to be wasted.
Beanie would have loved this recipe. It’s the perfect way to use up apple cider before it turns all wonky on you while making chicken delicious at the same time. It doesn’t get much easier than this folks. Throw boneless skinless chicken breasts into a crockpot, add some salt and whole peppercorns, and then cover the chicken with apple cider. Eight hours later, you’ll have tender and juicy chicken breasts to use in just about any chicken dish you can dream up.
The sky’s the limit here folks, you can use this chicken in just about any recipe you have that calls for shredded or chopped chicken. Later this week, I’ll be sharing a few recipes with y’all that show you just how I chose to use it. The first recipe is for a simple and delicious Autumn Chicken Salad, which uses apples, celery, and an extra touch of apple cider to give a flavorful autumn twist to a lunchtime favorite, and the second recipe is for Chicken Enchilada Stuffed Acorn Squash, which is pretty spectacular if I do say so myself.
So, I hope y’all are ready for one big ol’ chicken-filled week of recipes, ’cause I’m not really giving you much of a choice. Although, I’m pretty sure you won’t mind. Each of these recipes is perfect for the fall season, simple to make, and I swear that none of them take longer than 5 minutes to assemble. Thanks to this 3-in-1 chicken recipe week, y’all definitely won’t have to feel guilty about food going bad, because there won’t be a bite leftover to throw away. This would make Beanie very proud.
- 6 Boneless Skinless Chicken Breasts
- 4 Cups Apple Cider
- 1 Tablespoon Kosher Salt
- 1 Tablespoon Whole Black Peppercorns
- Place all of the ingredients in a crockpot on low heat for 8 hours.
- Remove the chicken from the crockpot, pick off any peppercorns that have become attached, and then serve as is or shredded or chopped in your favorite chicken dish.
- You can poach more or less chicken in the crockpot; just make sure that there is enough apple cider to cover the chicken breasts.
- Make sure to dispose of all of the peppercorns.
- Allow to cool for 15 minutes before chopping or shredding.
- If refrigerating for later use, add a little bit of the apple cider liquid to the container you are refrigerating the chicken breasts in.
- Add 2 crushed cloves of garlic to the crockpot.
- Place 2 bay leaves in the crockpot liquid.
- Add a little bit of whimsical chicken fun to your kitchen with the Jacques Pepin Collection.
*Some affiliate links can be found in this post.
Crockpot Monday Link-Up Party #18:
Welcome to the Crockpot Monday Link-Up Party. If you are interested in joining, please use the inlinkz link-up button to add your own original crockpot recipe. It’s just a crockpot, Monday, dinner, and hopefully a whole lotta yummy, uncomplicated, and timesaving scrumptious food. Please follow along at Faith, Hope, Love, & Luck for future Crockpot Monday posts, join our Facebook page, or even get ideas on Faith, Hope, Love, & Luck’s Crockpot Monday Ideas Pinterest page. There’s even a special Crockpot Monday badge you can find HERE if you are interested in joining along.
Crockpot Monday Rules:
- Please link-up only original crockpot recipes created by you.
- One link-up per person please.
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