Description
This Crockpot Cranberry Apricot Chicken is a sweet, tangy, and savory comfort dish that slow cooks to perfection. Juicy chicken thighs are coated in a rich glaze made from apricot preserves, cranberry sauce, and French dressing for a festive, flavorful meal perfect for holidays or cozy weeknights.
Ingredients
8 bone-in chicken thighs
1/2 teaspoon garlic salt or powder
1/2 teaspoon onion powder
1/2 teaspoon pepper
1/2 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
Fresh parsley, for garnish
Instructions
- In a small bowl, mix garlic salt, onion powder, pepper, and paprika. Season chicken thighs on both sides.
- Melt butter in a large skillet over medium-high heat. Sear chicken skin-side down for about 5 minutes until golden brown. Remove from heat.
- In a separate bowl, combine apricot preserves, French dressing, dry onion soup mix, cranberry sauce, and brown sugar. Stir until smooth.
- Transfer the seared chicken to the crockpot and pour the sauce mixture evenly over the top.
- Scatter frozen cranberries on top for added tartness and color.
- Cover and cook on LOW for 6 hours or HIGH for 4 hours, until the chicken is tender and fully cooked.
- Before serving, garnish with chopped parsley or a few extra cranberries.
Notes
Searing the chicken first adds depth of flavor and helps the glaze adhere better.
Use peach or pineapple preserves for a different fruity twist.
Add a splash of orange juice or a teaspoon of Dijon mustard to the sauce for extra brightness.
For a bit of spice, mix in red pepper flakes or a dash of chipotle powder.
Serve with mashed potatoes, rice, or buttered egg noodles for a complete meal.
Nutrition
- Serving Size: 2 chicken thighs with sauce
- Calories: 425
- Sugar: 28g
- Sodium: 740mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 145mg
