Cranberry Apricot Chicken (Printable Version)
Bone-in chicken thighs slow-cooked in a bold, jammy apricot-cranberry sauce—perfectly balancing sweet and savory flavors.
# Ingredients:
01 -
8 bone-in chicken thighs
02 -
½ teaspoon garlic salt or powder
03 -
½ teaspoon onion powder
04 -
½ teaspoon pepper
05 -
½ teaspoon paprika
06 -
1 tablespoon butter
07 -
1½ cups apricot preserve
08 -
1 cup French dressing
09 -
1 envelope dry onion soup mix
10 -
1 cup cranberry sauce
11 -
1 tablespoon brown sugar
12 -
1 cup frozen cranberries
13 -
Fresh parsley, for garnish
# Steps:
01 -
Melt the butter in a large skillet over medium-high heat.
02 -
In a small bowl, mix together the garlic salt, onion powder, black pepper, and paprika. Season the chicken thighs all over with this spice mixture.
03 -
Place the chicken in the hot skillet, skin side down, and sear for about 5 minutes until the skin develops a golden color.
04 -
While the chicken sears, combine the apricot preserves, French dressing, dry onion soup mix, cranberry sauce, and brown sugar in a bowl.
05 -
Transfer the seared chicken thighs to your slow cooker.
06 -
Pour the prepared sauce over the chicken, then scatter the frozen cranberries on top.
07 -
Cover and cook on low for 6 hours or high for 4 hours, until the chicken is tender and flavorful.
08 -
Garnish with fresh parsley before serving.
# Notes:
01 -
This dish pairs wonderfully with mashed potatoes, rice, or green beans for a complete meal.
02 -
The combination of sweet fruit preserves and tangy cranberries creates a festive flavor perfect for fall and winter gatherings.