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Homemade Slow Cooker Apple Cider

This Homemade Slow Cooker Apple Cider is the epitome of the sweet smelling Fall season. It's super easy to make (just set it and forget it!), requires only a handful of ingredients, warm and comforting. Bold apple flavor, a hint of citrus, warm spices, and naturally sweetened (if preferred). Can be enjoyed hot or cold. All vegan and gluten-free.
Course Drinks
Keyword apple, apple cider, apples, beverage, brown sugar, cinnamon, classic, detox, drinks, easy, fall recipe, gluten-free, healthy, holidays, homemade, orange, plant-based, recipe, slow cooker, spices, sweet, traditional, vegan
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 12 servings
Author Shanika | Orchids + Sweet Tea


  • 8 organic Gala apples, peeled + diced
  • 1 large organic orange, sliced
  • 8-9 cups fresh water
  • 4 cinnamon sticks
  • 1 Tbsp whole cloves
  • 1 tsp ground all spice


  • 1/2 cup organic brown sugar (I use Sugar in the Raw; See Notes!)


  • Begin by turning on your slow cooker to it's highest setting for 3 hours.
  • Add the apples, oranges, cinnamon sticks, all spice, and cloves to your slow cooker and cover with water, leaving about an inch of space at the top so that it doesn't boil over.
  • Let it simmer until the apples have softened entirely and everything becomes fragrant.
  • Once done, turn off your slow cooker, remove oranges, and carefully scoop spoonfuls (using a large cooking spoon) of the mixture and place it into a strainer over a large bowl, squeezing the apples to remove the excess juice. Continue this until all of apple cider is strained into the bowl. Discard the apples, cinnamon sticks and cloves.
  • Stir in the brown sugar or your other choice of sweetener until fully dissolved.
  • To serve, add apple cider to your prepared glass along with a slice of orange and a cinnamon stick, if preferred.
  • Sip, sip and enjoy!


SWEETENER: If you choose to opt out of brown sugar, you can substitute with pure maple or Agave as well.
STORAGE: Keep any leftovers in the refrigerator, tightly covered in your pitcher for up to 5 days. Can be frozen for up to 3 months and thawed in the refrigerator.