Crockpot Cranberry Apricot Chicken
Right now I’m leaning into all the beautiful seasonal flavors of fall and winter, and I’m so excited to share my latest crockpot recipe with you! If you love an easy slow cooked meal and you’re a fan of a sweet and savory combo, this one’s a must-try to add to your list.
We’re talking tender, juicy chicken thighs slow-cooked in a glossy sauce made with tangy cranberry, sticky apricot preserves, and a touch of French dressing (yes, really, trust me on this one!). It’s warm, rich, and just the right amount of nostalgic. Perfect for fall, Thanksgiving week, or when you want something hearty and comforting with minimal prep.
Why you’ll love it:
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Big flavor with barely any effort
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Feels festive without being fussy
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Great for weeknights or holidays
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Family-friendly and freezer-friendly
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Perfect over mashed potatoes or rice with something green on the side
Be sure to also check out more of my slow cooked reader favorites, like my crockpot apple butter pork chops, crockpot cranberry short ribs, crockpot cranberry BBQ sliders, crockpot French onion pot roast, and crockpot chicken stew!
Ingredients
As always, you’ll find your printable recipe card at the bottom of this post, and it covers ingredients, measurements, and instructions, so you can hit the kitchen straightaway and make this recipe! Don’t skip the next few sections though, where I’ll be explaining more about the ingredients selected, the process, and extra tips like variations and serving ideas…
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Chicken thighs – I used 8 bone-in, skin-on chicken thighs for that extra flavor and tenderness.
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Spices – A simple mix of garlic salt, onion powder, black pepper, and paprika adds just the right amount of seasoning without overpowering the sweet and tangy sauce.
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Butter – Just a tablespoon to sear the chicken and help the skin get a little golden. You could use oil if that’s what you have on hand.
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Apricot preserves – The star of the show. It brings that sticky-sweet base to the sauce. Make sure to use a good quality preserve (not jelly).
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French dressing – Classic and tangy. It might sound unusual, but trust—it works beautifully with the sweetness from the apricot and cranberry.
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Dry onion soup mix – Adds a punch of flavor and depth without needing a bunch of separate seasonings.
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Cranberry sauce – I used jellied, but whole berry works too. Use what you’ve got.
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Brown sugar – Just a tablespoon to round out the flavors and enhance the glaze.
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Frozen cranberries – These get soft and burst a little as they cook, adding a festive, tart pop. Fresh cranberries work too.
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Parsley – Totally optional but great for a fresh finish and a pop of color when serving.
How To Make Crockpot Cranberry Apricot Chicken
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Melt the butter in a large skillet over medium-high heat.
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In a small bowl, mix together the garlic salt, onion powder, black pepper, and paprika.
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Season the chicken thighs all over with the spice mix.
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Place the chicken in the hot skillet, skin side down, and let it sear for about 5 minutes—just enough to get some golden color on that skin.
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While that’s happening, stir together the apricot preserves, French dressing, dry onion soup mix, cranberry sauce, and brown sugar in a bowl.
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Transfer the seared chicken thighs to your slow cooker.
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Pour the sauce all over the chicken, then scatter the cranberries on top.
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Cover and cook on low for 6 hours or high for 4, until the chicken is tender and flavorful.
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Garnish with parsley or extra cranberries if you like—and serve!
Recipe Notes
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Brown first – Don’t skip the quick sear. Getting a little color on the chicken skin adds major flavor and helps it stay crisp instead of turning soft in the slow cooker.
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Bone-in thighs for the win – They hold up beautifully during slow cooking and stay nice and juicy. That said, boneless works too—just keep an eye on the timing.
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Mix the sauce ahead – Whisk the apricot preserves, French dressing, soup mix, cranberry sauce, and brown sugar together before pouring it in. It makes sure everything melts together like it should.
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Cranberries go on top – Add the frozen cranberries last so they stay whole and pretty. It gives the dish that little festive touch when you serve.
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Don’t skip the garnish – A sprinkle of chopped parsley at the end adds freshness and makes the dish look extra cozy and inviting.
Variations
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Add some heat – A pinch of red pepper flakes or a splash of hot sauce cuts the sweetness and gives it a little kick.
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Holiday vibes – Stir in chopped pecans or walnuts right before serving for a festive crunch that totally works with the cranberry-apricot flavors.
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Make it a meal – Toss in some cubed sweet potatoes or carrots with the chicken and let them cook right in the sauce. Easy and cozy.
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Oven-baked version – No slow cooker? No problem. Bake everything in a casserole dish at 375°F for 45–50 minutes instead.
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Party wings twist – Swap the chicken thighs for wings and turn this into a sweet-and-tangy appetizer everyone will devour at your next get-together.
Serving Ideas
I just love this one served over a pile of creamy mashed potatoes. Add a side of garlicky green beans or roasted carrots for a cozy, complete meal. It’s also great spooned over rice or couscous if you want to soak up every drop of that glossy, sweet-and-savory sauce! If you’re hosting, serve it alongside crusty bread and a light salad to balance the richness.
Crockpot Cranberry Apricot Chicken
Ingredients
- 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 preserve
- 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
Instructions
- Melt the butter in a large skillet over medium-high heat.
- In a small bowl, mix together the garlic salt, onion powder, black pepper, and paprika.
- Season the chicken thighs all over with the spice mix.
- Place the chicken in the hot skillet, skin side down, and let it sear for about 5 minutes—just enough to get some golden color on that skin.
- While that’s happening, stir together the apricot preserves, French dressing, dry onion soup mix, cranberry sauce, and brown sugar in a bowl.
- Transfer the seared chicken thighs to your slow cooker.
- Pour the sauce all over the chicken, then scatter the cranberries on top.
- Cover and cook on low for 6 hours or high for 4, until the chicken is tender and flavorful.
- Garnish with parsley or extra cranberries if you like—and serve!
I hope that you and your family will love this recipe just as much as I do! If you try it, I’d really appreciate it if you left a quick comment below sharing your thoughts. It helps other readers who might be thinking about trying it, and it means so much to me. Enjoy!
