Dinner

Crockpot Cranberry Apricot Chicken Recipe

ByMatteo Rossi January 31, 2026January 31, 2026

Introduction

This Crockpot Cranberry Apricot Chicken combines tender, juicy chicken thighs with a sweet and tangy fruit sauce. It’s an effortless slow-cooked meal perfect for busy days or special gatherings. Enjoy a delightful mix of flavors that’s both comforting and vibrant.

The image shows several golden-brown cooked chicken thighs covered in a thick, glossy orange sauce. Bright red whole cranberries are scattered generously over the chicken, adding contrast to the warm golden color. Small bits of green herbs are sprinkled on top, adding texture and color variation. The sauce appears rich and slightly sticky, pooling around the chicken pieces. The dish is presented on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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 ½ 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

Step 1: Melt the butter in a large skillet over medium-high heat.
Step 2: In a small bowl, mix together the garlic salt, onion powder, black pepper, and paprika.
Step 3: Season the chicken thighs all over with the spice mix.
Step 4: Place the chicken in the hot skillet, skin side down, and sear for about 5 minutes until the skin is golden.
Step 5: While the chicken sears, stir together the apricot preserves, French dressing, dry onion soup mix, cranberry sauce, and brown sugar in a bowl.
Step 6: Transfer the seared chicken thighs to the slow cooker.
Step 7: Pour the sauce evenly over the chicken, then scatter the frozen cranberries on top.
Step 8: Cover and cook on low for 6 hours or high for 4 hours, until the chicken is tender and fully cooked.
Step 9: Garnish with parsley or extra cranberries if desired, then serve warm.

Tips & Variations

For a lighter option, use skinless chicken thighs or breasts but reduce cooking time slightly to avoid drying out the meat.
To add a bit of heat, mix in a pinch of red pepper flakes with the spice mix.
Swap frozen cranberries for fresh if available; add them halfway through cooking to keep their texture.
Serve this chicken over rice, quinoa, or egg noodles to soak up the flavorful sauce.

Storage

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop until warmed through, adding a splash of water if the sauce is too thick.

How to Serve

The image shows a close-up of cooked chicken thighs with a golden-brown crispy skin, covered in a shiny, sticky orange glaze. Bright red cranberries are scattered across the chicken, adding vibrant color contrast. Small green herb bits are sprinkled on top, giving a fresh touch. The dish sits in a layer of thick, glossy sauce that pools around the chicken and cranberries, making the surface look juicy and rich. The photo is taken tight-up, filling the frame with the details of the dish. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, boneless chicken breasts can be used, but they require less cooking time to avoid becoming dry. Cook on low for about 3-4 hours and check for doneness.

Is it necessary to sear the chicken first?

Searing adds extra flavor and helps create a nicer texture on the chicken skin, but you can skip this step if you are short on time or prefer a simpler prep.