Why You’ll Love This Recipe

I love this recipe because it’s the perfect balance of sweet, tangy, and savory flavors. The chicken stays incredibly tender and juicy as it cooks, while the sauce thickens into a glossy glaze that’s delicious spooned over mashed potatoes or rice. I also like how simple it is to prepare — just a quick sear for flavor, then everything goes into the crockpot to slow cook to perfection. It’s one of those dishes that tastes even better the next day.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

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

Directions

1. I start by melting the butter in a large skillet over medium-high heat.

2. In a small bowl, I mix the garlic salt, onion powder, pepper, and paprika together. I use this mixture to season the chicken thighs all over.

3. I place the chicken skin-side down in the hot skillet and let it sear for about 5 minutes, just until the skin turns golden and crispy. This step adds depth and seals in the juices.

4. While the chicken sears, I combine the apricot preserves, French dressing, dry onion soup mix, cranberry sauce, and brown sugar in a bowl. I stir until everything is well blended.

5. Once the chicken is browned, I transfer it to the slow cooker. I pour the sauce over the top, making sure each piece is coated.

6. I scatter the frozen cranberries across the surface for a burst of color and tartness.

7. I cover the crockpot and cook on low for 6 hours or on high for 4 hours, until the chicken is tender and cooked through.

8. Before serving, I garnish with chopped parsley or a few extra cranberries for a festive look.

Servings and Timing

This recipe serves 4 people. Prep time is about 10 minutes, cook time is 4–6 hours, for a total of around 4 hours and 10 minutes.

Variations

I sometimes swap chicken thighs for drumsticks or boneless chicken breasts when I want a leaner version. For extra flavor, I add a splash of orange juice or a teaspoon of Dijon mustard to the sauce. When I’m craving spice, I stir in a pinch of red pepper flakes or a bit of chipotle powder. This dish also works beautifully with peach preserves instead of apricot for a slightly different twist.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight, making it even better the next day. To reheat, I warm it gently on the stove over low heat or in the microwave in 30-second intervals, stirring the sauce occasionally. It also freezes well — I let it cool completely, then store it in freezer-safe containers for up to 3 months. To serve again, I thaw overnight in the fridge and reheat until hot.

FAQs

Can I use boneless chicken instead of bone-in thighs?

Yes, I often use boneless thighs or breasts when I want faster cooking and easier serving.

Do I need to sear the chicken first?

While optional, I always do it — searing adds flavor and helps the sauce cling better to the chicken.

Can I make this recipe with homemade cranberry sauce?

Absolutely, homemade cranberry sauce adds a richer flavor and a bit of texture to the dish.

What can I serve this with?

I love serving it with mashed potatoes, rice, or buttered egg noodles, plus a side of green beans or roasted veggies.

Can I use fresh cranberries instead of frozen?

Yes, fresh cranberries work perfectly. They’ll soften beautifully during cooking.

Can I make it in the oven instead?

Yes, I bake it covered in a 9×13 dish at 350°F for about 1 hour, then uncover and bake 10 more minutes.

Can I use a different type of dressing?

Catalina or Russian dressing works just as well and gives the sauce a similar tangy sweetness.

Is this dish too sweet?

No, the cranberry sauce and dressing balance the apricot’s sweetness, giving it a perfect sweet-sour flavor.

Can I make this ahead for guests?

Yes, I often prepare it the day before and reheat it in the slow cooker on warm before serving.

What’s the best way to thicken the sauce?

If the sauce is too thin after cooking, I simmer it uncovered for a few minutes or stir in a cornstarch slurry.

Conclusion

This Crockpot Cranberry Apricot Chicken is one of my go-to recipes for cozy, flavorful dinners that require little effort. I love how the sweet and tangy sauce caramelizes around the tender chicken, creating layers of flavor that taste both homestyle and festive. It’s an easy way to bring warmth and comfort to the table, whether I’m cooking for family on a weeknight or entertaining during the holidays.