Crockpot Cranberry Apricot Chicken
Sweet, tangy, and full of cozy fall flavor, this crockpot cranberry apricot chicken is made with bone-in chicken thighs, seared for flavor, then slow cooked in a bold, jammy sauce made from apricot preserves, French dressing, onion soup mix, and cranberry. Finished with a handful of cranberries for a festive touch, it's a beautiful balance of sweet and savory. Serve it over mashed potatoes with green beans or rice for an easy, comforting dinner with holiday vibes.
Servings: 4
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!