Crockpot Cranberry Apricot Chicken Recipe

Introduction

This Crockpot Cranberry Apricot Chicken is a perfect blend of sweet and tangy flavors with tender, juicy chicken thighs. It’s an easy slow cooker recipe that delivers comforting, festive flavors without the fuss.

Ingredients

• 8 bone-in chicken thighs
• ½ teaspoon garlic salt or powder
• ½ teaspoon onion powder
• ½ teaspoon pepper
• ½ teaspoon paprika
• 1 tablespoon butter
• 1 1/2 cups apricot preserves
• 1 cup French dressing
• 1 envelope dry onion soup mix
• 1 cup cranberry sauce
• 1 tablespoon brown sugar
• 1 cup frozen cranberries
• Parsley, for garnish

Instructions

1. Step 1: Melt the butter in a large skillet over medium-high heat.
2. Step 2: In a small bowl, mix together the garlic salt, onion powder, black pepper, and paprika.
3. Step 3: Season the chicken thighs all over with the spice mix.
4. Step 4: Place the chicken in the hot skillet, skin side down, and let it sear for about 5 minutes—just enough to get some golden color on the skin.
5. Step 5: While the chicken sears, stir together the apricot preserves, French dressing, dry onion soup mix, cranberry sauce, and brown sugar in a bowl.
6. Step 6: Transfer the seared chicken thighs to your slow cooker.
7. Step 7: Pour the sauce all over the chicken, then scatter the frozen cranberries on top.
8. Step 8: Cover and cook on low for 6 hours or high for 4 hours, until the chicken is tender and flavorful.
9. Step 9: Garnish with parsley or extra cranberries if desired, and serve warm.

Tips & Variations

• For extra crispy skin, briefly broil the chicken under the broiler after slow cooking.
• Substitute chicken breasts if preferred, but reduce cooking time to avoid drying out the meat.
• Add a splash of orange juice to the sauce mixture for extra citrus brightness.
• Use fresh cranberries instead of frozen if available, adding slightly longer cooking time.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop until warmed through. This dish can also be frozen for up to 2 months; thaw overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken thighs for this recipe?

Yes, boneless thighs can be used, but reduce cooking time to about 3-4 hours on low to prevent overcooking and drying out the meat.

Is it necessary to sear the chicken before slow cooking?

Searing adds extra flavor and helps develop a golden color on the skin, but you can skip this step if short on time. The dish will still be delicious, though less caramelized on the outside.

Crockpot Cranberry Apricot Chicken Recipe

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★★★★★

4.9 from 81 reviews

This Crockpot Cranberry Apricot Chicken recipe features tender bone-in chicken thighs slow-cooked in a sweet and tangy sauce made from apricot preserves, cranberry sauce, and French dressing. The chicken is first seared to golden perfection and then simmered in the crockpot with a delightful blend of spices for a comforting and flavorful meal that’s perfect for any occasion.

• Author: Rita
• Prep Time: 15 minutes
• Cook Time: 6 hours (low) or 4 hours (high)
• Total Time: 6 hours 15 minutes (low) or 4 hours 15 minutes (high)
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken and Seasoning

• 8 bone-in chicken thighs
• ½ teaspoon garlic salt or garlic powder
• ½ teaspoon onion powder
• ½ teaspoon black pepper
• ½ teaspoon paprika
• 1 tablespoon butter

Sauce

• 1 ½ cups apricot preserves
• 1 cup French dressing
• 1 envelope dry onion soup mix (approximately 1 ounce)
• 1 cup cranberry sauce
• 1 tablespoon brown sugar
• 1 cup frozen cranberries

Garnish

• Fresh parsley for garnish

Instructions

1. Melt Butter and Prepare Skillet: Melt the butter in a large skillet over medium-high heat to get ready for searing the chicken.
2. Mix Seasonings: In a small bowl, combine the garlic salt, onion powder, black pepper, and paprika to create the spice blend.
3. Season Chicken: Rub the spice mix evenly all over the chicken thighs to ensure flavorful seasoning.
4. Sear Chicken: Place the chicken thighs skin side down in the hot skillet and cook for about 5 minutes until the skin is nicely golden and crisp.
5. Prepare Sauce: In a separate bowl, stir together the apricot preserves, French dressing, dry onion soup mix, cranberry sauce, and brown sugar until smooth and well combined.
6. Transfer to Slow Cooker: Place the seared chicken thighs into the crockpot, arranging them evenly.
7. Add Sauce and Cranberries: Pour the sauce mixture over the chicken, then sprinkle the frozen cranberries on top for added texture and flavor.
8. Cook: Cover the slow cooker and cook on low for 6 hours or on high for 4 hours, until the chicken is tender and infused with the sauce flavors.
9. Garnish and Serve: Before serving, garnish with fresh parsley and additional cranberries if desired to enhance presentation and taste.

Notes

• Searing the chicken before slow cooking helps lock in juices and adds a deeper flavor and appealing color.
• You can substitute fresh cranberries for frozen if preferred, just rinse and pat dry before adding.
• This dish pairs wonderfully with rice, roasted vegetables, or mashed potatoes to soak up the delicious sauce.
• For a thicker sauce, remove the chicken after cooking and simmer the sauce in the skillet for a few minutes before serving.
• Leftovers can be refrigerated for up to 3 days and taste great reheated.

Keywords: crockpot chicken, cranberry chicken, apricot chicken, slow cooker recipes, holiday chicken, easy chicken dinner, sweet and tangy chicken