Cranberry Apricot Chicken (Print Version)
Juicy chicken thighs cooked in a sticky cranberry and apricot glaze with warm spices for hearty comfort.
# What You'll Need:
→ Poultry
01 -
8 bone-in, skin-on chicken thighs
→ Spices
02 -
1 teaspoon garlic salt
03 -
1 teaspoon onion powder
04 -
0.5 teaspoon ground black pepper
05 -
0.5 teaspoon paprika
→ Sauce Ingredients
06 -
0.5 tablespoon unsalted butter
07 -
0.75 cup apricot preserves
08 -
0.5 cup French dressing
09 -
1 tablespoon dry onion soup mix
10 -
0.75 cup jellied cranberry sauce
11 -
1 tablespoon brown sugar
12 -
0.5 cup frozen cranberries
→ Garnish
13 -
2 tablespoons chopped fresh parsley (optional)
# Steps to Follow:
01 -
Combine garlic salt, onion powder, black pepper, and paprika in a small bowl to create the seasoning mix.
02 -
Pat chicken thighs dry and evenly coat all sides with the prepared spice blend.
03 -
Melt butter in a large skillet over medium-high heat. Add chicken thighs skin side down and sear for 5 minutes until skin is golden brown.
04 -
In a separate bowl, whisk together apricot preserves, French dressing, dry onion soup mix, cranberry sauce, and brown sugar until smooth.
05 -
Place seared chicken thighs into the slow cooker. Pour the sauce mixture evenly over the chicken and scatter frozen cranberries on top.
06 -
Cover and cook on low for 6 hours or on high for 4 hours, until chicken is tender and thoroughly cooked.
07 -
Garnish with chopped parsley if desired and serve with preferred sides such as mashed potatoes or rice.
# Additional Notes:
01 -
Searing the chicken prior to slow cooking enhances flavor and keeps the skin crisp.
02 -
Bone-in chicken retains moisture and tenderness during slow cooking; boneless can be used with adjusted time.
03 -
Adding frozen cranberries last preserves their shape and adds a festive touch.