Description
This Crockpot Cranberry Apricot Chicken is a cozy, sweet-and-tangy slow cooker dinner made with tender chicken thighs, apricot preserves, cranberry sauce, and warm spices. It’s an effortless set-it-and-forget-it meal that bursts with holiday-inspired flavor and comfort.
Ingredients
8 bone-in, skin-on chicken thighs
1 tbsp butter (or oil)
1 tsp garlic salt
1 tsp onion powder
½ tsp black pepper
1 tsp paprika
1 cup apricot preserves
1 cup French dressing
1 packet dry onion soup mix
1 can (14 oz) cranberry sauce (jellied or whole berry)
1 tbsp brown sugar
1 cup frozen cranberries
Fresh parsley for garnish (optional)
Instructions
Melt the butter in a large skillet over medium-high heat.
Mix the garlic salt, onion powder, black pepper, and paprika in a small bowl.
Season the chicken thighs on all sides with the spice blend.
Place the chicken in the hot skillet, skin-side down, and sear for about 5 minutes until lightly golden.
In a separate bowl, whisk together the apricot preserves, French dressing, dry onion soup mix, cranberry sauce, and brown sugar.
Transfer the seared chicken thighs to your slow cooker.
Pour the sauce mixture over the chicken.
Scatter the frozen cranberries over the top.
Cover and cook on Low for 6 hours or High for 4 hours, until the chicken is tender and flavorful.
Garnish with fresh parsley and serve warm.
Notes
Fresh cranberries can be used instead of frozen.
If the sauce is too thick, add a splash of chicken broth.
For boneless chicken thighs, reduce cooking time by about 1 hour.
Delicious served with mashed potatoes, rice, buttered noodles, or roasted vegetables.
- Prep Time: 10 minutes
- Cook Time: 6 hours (or 4 hours on High)
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 385 kcal
- Sugar: 23 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 130 mg