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Chicken with Apples and Cider

If you prefer, swap in either bone-in chicken thighs, or drumsticks for the whole leg. If you'd rather use chicken breasts, plan on considerably less time in the slow cooker or the breast meat will be dry. It's easy to pull the skin off the legs, by grabbing it with a paper towel. The skin was removed to cut down on the amount of fat in the dish, but if you like, you can leave it on-just skim any fat from the surface of the sauce before serving. Click here to visit the new home of KitchenDaily!
4 Servings -
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Servings:4  | Calories:527 | Total Fat:22g  | Chol:203mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 22g
34 %
Sat Fat 6g
30 %
Total Carb 31g
10 %
Fiber 4g
16 %
Sugars 16g
Cholesterol 203mg
68 %
Sodium 820mg
34 %
Protein 50g
100 %
76% Chicken legs
10% Granny Smith apples
10% Leeks
2% Others combined
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


4 leeks halved lengthwise, cut into 2 inch lengths and well washed
1 piece fresh ginger, peeled and thinly sliced
1 teaspoon salt
1 teaspoon dried sage, crumbled
1/2 teaspoon pepper
1/3 cup apple cider
1 tablespoon lemon juice
4 chicken legs, about 3 pounds total, skin removed
2 large Granny Smith apples, peeled, cored, quartered and thickly sliced

Directions : View recipe directions on
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