Introduction
Remember those special holiday meals, the ones that filled your home with warmth and the most incredible aromas? This Crockpot Cranberry Apricot Chicken recipe instantly takes me back to those cherished moments. It’s the kind of comforting, fuss-free dish that feels like a big hug in a bowl, perfect for busy weeknights or when you want to impress without breaking a sweat. Seriously, it’s so simple, you’ll wonder why you haven’t made it a staple already!
Why You’ll Love This Recipe
- Fast: Most of the magic happens in the slow cooker, freeing up your time.
- Easy: Minimal prep means more time for you and less time in the kitchen.
- Giftable: Imagine bringing this deliciousness to a potluck or a new parent – pure joy!
- Crowd-pleasing: The sweet and tangy glaze is a guaranteed hit with everyone, from picky eaters to seasoned foodies.
Ingredients
Gather these goodies, and let’s get cooking! I love keeping a few of these pantry staples on hand for whenever that craving strikes.
- 8 bone-in chicken thighs: These are my favorite for slow cooking because they stay so juicy and flavorful.
- ½ teaspoon garlic salt or powder: A little garlic goes a long way in adding that savory depth.
- ½ teaspoon onion powder: Another flavor booster that’s just essential for a good savory base.
- ½ teaspoon pepper: Just a touch of heat to balance out the sweetness.
- ½ teaspoon paprika: This adds a lovely color and a hint of smoky sweetness.
- 1 tablespoon butter: For searing the chicken – this step really locks in flavor and color!
- 1 ½ cups apricot preserve: This is the star of our sweet and tangy glaze. Look for a good quality one for the best flavor.
- 1 cup French dressing: Don’t be surprised by this! It adds a wonderful tang and helps create that luscious sauce.
- 1 envelope dry onion soup mix: This is a little secret weapon for big flavor with almost no effort.
- 1 cup cranberry sauce: Whether homemade or from a can, this adds that festive, tart cranberry punch.
- 1 tablespoon brown sugar: Just a touch more sweetness to round out all those amazing flavors.
- 1 cup frozen cranberries: These will burst as they cook, adding pops of tartness and gorgeous color to the sauce.
- Fresh parsley, for garnish: A sprinkle of green makes everything look so inviting and fresh!
How to Make It
Alright, let’s get this party started! You’ll be amazed at how little effort goes into such a spectacular dish.
- Prep Your Chicken: First things first, pat those chicken thighs nice and dry with paper towels. This is a pro tip to help them get a beautiful sear! Then, sprinkle them all over with the garlic salt (or powder), onion powder, pepper, and paprika. Make sure they’re evenly coated – this is where all that yummy flavor starts.
- Get a Golden Sear: Grab a skillet and melt that tablespoon of butter over medium-high heat. Once it’s shimmering, carefully place your seasoned chicken thighs in the skillet. Let them sear on all sides until they’re a lovely golden brown. This doesn’t need to cook them through, just get that beautiful color and a bit of crust.
- Whip Up the Dreamy Sauce: Now, let’s get your slow cooker ready. In the insert of your slow cooker, combine the apricot preserve, French dressing, the envelope of dry onion soup mix, your cranberry sauce, and that tablespoon of brown sugar. Give it all a good stir until it’s beautifully blended. This is going to be your flavor base!
- Coat the Chicken: Carefully place your seared chicken thighs into the slow cooker, nestling them into that glorious sauce. Make sure each piece gets a good coating – we want every bite to be infused with flavor.
- Add Those Berries: Sprinkle the frozen cranberries right on top of the chicken and sauce. They’ll thaw and mingle with everything as it cooks, creating little bursts of tartness.
- Slow Cook to Perfection: Put the lid on your slow cooker and set it to ‘low’ for 4-6 hours, or if you’re in a bit of a hurry, ‘high’ for 2-3 hours. Whichever setting you choose, the goal is for the chicken to be completely cooked through and fall-off-the-bone tender. The aroma filling your kitchen will be incredible!
- Garnish and Serve: Once the chicken is done, give it a quick check to make sure it’s cooked through. Then, before you serve, sprinkle a little fresh chopped parsley over the top. It adds a pop of color and a touch of freshness that just makes the dish sing!
Substitutions & Additions
This recipe is wonderfully forgiving, and you can totally make it your own! Here are a few ideas:
- Chicken: Boneless, skinless chicken thighs work too! Just reduce the cooking time slightly. You could even use chicken breasts, but be extra careful not to overcook them.
- Preserves: Peach or plum preserves would be a delicious alternative to apricot.
- French Dressing: A Catalina dressing or even a sweet vinaigrette can stand in if you don’t have French dressing on hand.
- Cranberries: If you don’t have frozen, you can use canned whole berry cranberry sauce and just stir it in.
- Spice it Up: A pinch of red pepper flakes added to the sauce can give it a nice little kick.
- Add Veggies: Toss in some chopped bell peppers or onions during the last hour of cooking for added flavor and texture.
Tips for Success
A few little secrets to make sure your Crockpot Cranberry Apricot Chicken is absolutely perfect every time!
- Don’t Skip the Sear: I know it seems like an extra step, but searing the chicken before putting it in the slow cooker is crucial for flavor and texture. It prevents the chicken from getting mushy and adds a delicious depth.
- Pat Dry is Key: Make sure your chicken thighs are really dry before searing. This helps them brown properly, not steam.
- Taste and Adjust: Before serving, taste the sauce. Does it need a little more sweetness? A touch more tang? Feel free to adjust the brown sugar or even add a tiny splash of lemon juice if you like.
- Prep Ahead: You can season the chicken the night before and keep it in the fridge. You can also mix all the sauce ingredients together and store them in a container in the fridge until you’re ready to assemble in the slow cooker.
How to Store It
Leftovers? Lucky you! This chicken is just as delicious, if not more so, the next day.
Once cooled, store any leftover Crockpot Cranberry Apricot Chicken in an airtight container in the refrigerator for up to 3-4 days. It reheats beautifully in the microwave or on the stovetop. You can also freeze portions for a quick meal later on – just thaw them in the fridge overnight before reheating.
FAQs
Got questions? I’ve got answers!
Q: Can I use boneless chicken thighs instead of bone-in?
A: Absolutely! Boneless, skinless thighs will work. You’ll just need to reduce the cooking time. Check them after about 3 hours on low or 1.5 hours on high to avoid overcooking.
Q: What’s the best way to serve this chicken?
A: It’s fantastic served over fluffy rice, mashed potatoes, or even quinoa. A simple green salad or some steamed green beans make for a lovely complete meal.
Q: Can I make this recipe in an Instant Pot?
A: Yes! You can adapt this recipe for an Instant Pot. You’ll want to sear the chicken using the sauté function, then add the sauce ingredients and cook on high pressure for about 10-12 minutes, followed by a natural pressure release.
Crockpot Cranberry Apricot Chicken
Equipment
- Slow Cooker
- Skillet For searing chicken
- paper towels
Ingredients
Main ingredients
- 8 bone-in chicken thighs Stay juicy and flavorful
- 0.5 teaspoon garlic salt or powder For savory depth
- 0.5 teaspoon onion powder For a good savory base
- 0.5 teaspoon pepper To balance sweetness
- 0.5 teaspoon paprika For color and smoky sweetness
- 1 tablespoon butter For searing chicken
- 1.5 cups apricot preserve Star of the glaze
- 1 cup French dressing Adds tang and creates sauce
- 1 envelope dry onion soup mix For big flavor with little effort
- 1 cup cranberry sauce Festive, tart punch
- 1 tablespoon brown sugar Rounds out flavors
- 1 cup frozen cranberries Add pops of tartness and color
- Fresh parsley For garnish
Instructions
- Pat chicken thighs dry with paper towels. Sprinkle with garlic salt (or powder), onion powder, pepper, and paprika.
- Melt butter in a skillet over medium-high heat. Sear chicken thighs on all sides until golden brown.
- In the slow cooker insert, combine apricot preserve, French dressing, dry onion soup mix, cranberry sauce, and brown sugar. Stir until blended.
- Place seared chicken thighs into the slow cooker, coating them in the sauce.
- Sprinkle frozen cranberries on top of the chicken and sauce.
- Cover and cook on 'low' for 4-6 hours, or on 'high' for 2-3 hours, until chicken is cooked through and tender.
- Garnish with fresh parsley before serving.