Cranberry Apricot Chicken

This crockpot cranberry apricot chicken combines tender, juicy chicken thighs with a glossy sauce that balances tangy cranberry and sweet apricot preserves. It’s a perfect dish for busy weeknights or festive occasions, offering minimal prep and maximum flavor. The slow cooking infuses the chicken with rich warmth, while the bright fruit elements keep it lively and inviting.

This was actually a surprise hit at my last holiday gathering, with everyone asking for seconds and the recipe. It’s now become my go to when I want something comforting but different.

Ingredients

• Chicken thighs: bonein and skinon offer the best flavor and stay juicy through slow cooking. If you grab ones with a nice even layer of skin, they’ll crisp up well when seared
• Garlic salt, onion powder, black pepper, paprika: a simple spice mix that enhances the sauce without competing, make sure your garlic salt is fresh for best aroma
• Butter: just enough to get the chicken skin golden before it goes into the crockpot, though oil works in a pinch
• Apricot preserves: the sweet star of the sauce; use good quality preserves rather than jelly for that perfect texture
• French dressing: sounds odd but provides a tangy brightness that pairs beautifully with the fruits
• Dry onion soup mix: packs a flavorful punch and saves you from pulling out lots of individual seasonings
• Cranberry sauce: jellied works well but whole berry adds a nice texture, feel free to use whichever you have
• Brown sugar: only a bit to round out the acidity and help the glaze shine
• Frozen cranberries: add fresh tart bursts that soften as they cook; fresh ones are fine too
• Parsley: optional but freshens the dish and adds a pretty pop of green

Instructions

Melt the butter:

In a large skillet over mediumhigh heat, melt one tablespoon of butter. This helps prepare the pan for searing the chicken and adds some richness.

Mix the spices:

Combine garlic salt, onion powder, black pepper, and paprika in a small bowl. This simple blend enhances the chicken’s flavor without overwhelming the sauce’s sweetness.

Season and sear the chicken:

Rub the spice mix all over the chicken thighs. Place them skin side down in the hot skillet and sear for about five minutes until the skin develops a goldenbrown color. This step adds flavor and texture that can’t be achieved in the slow cooker alone.

Make the sauce:

In a separate bowl, stir together the apricot preserves, French dressing, dry onion soup mix, cranberry sauce, and brown sugar. Whisking everything before adding ensures the sauce melds perfectly during cooking.

Transfer to slow cooker:

Place the seared chicken thighs into your slow cooker, then pour the prepared sauce over the top.

Add cranberries:

Scatter the frozen cranberries on top of the chicken and sauce. Adding them last helps keep their shape and adds a festive look.

Cook low and slow:

Cover and cook on low for six hours or on high for four hours. The chicken will become tender and absorb the lovely sauce flavors.

Garnish and serve:

Before serving, sprinkle chopped parsley for freshness and color. This chicken is delicious over mashed potatoes, rice, or alongside vegetables.

The apricot preserves are my favorite part because they lend a sticky, sweet depth that balances so well with the tart cranberries. This dish reminds me of cozy holiday dinners where everyone gathers around the table full of stories and laughter the kind of recipe that feels like a warm hug.

Storage Tips

Store leftovers in an airtight container in the fridge for up to four days. The flavors only deepen with time, making for even better nextday meals. Reheat gently on the stove or microwave to keep the chicken tender.

Ingredient Substitutions

Try boneless chicken thighs if you want a quicker cook time but be mindful they can dry out faster. Substitute honey or maple syrup for apricot preserves in a pinch, though the texture will be thinner. Italian dressing can replace French dressing but expect a slightly different tang.

Serving Suggestions

Serve this chicken over creamy mashed potatoes or fluffy rice to soak up all of the glorious sauce. Roasted carrots or steamed green beans add great texture and color. For a lighter option, try it atop couscous with a side salad.

This crockpot cranberry apricot chicken is an effortless crowd pleaser that shines with minimal hands on time. It reheats well and makes a comforting, festive meal any night of the week.

Common Questions About the Recipe

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

Yes, boneless thighs can be used, but watch the cooking time closely as they may cook faster and can dry out if overdone.

→ What does the French dressing add to the sauce?

French dressing adds a subtle tang and depth that beautifully balances the sweetness of the apricot preserves and cranberry.

→ Is it necessary to sear the chicken before slow cooking?

Searing creates a golden, flavorful crust that helps lock in juices and improves the overall texture after slow cooking.

→ Can I prepare this dish without a slow cooker?

Yes, bake the chicken and sauce in a casserole dish at 375°F for 45–50 minutes until tender and cooked through.

→ What sides pair well with this cranberry apricot chicken?

Mashed potatoes, rice, garlicky green beans, or roasted carrots complement the rich, tangy flavors wonderfully.

→ Can I add heat to this dish?

A pinch of red pepper flakes or a splash of hot sauce can cut through the sweetness and add a pleasant kick.