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Slow Cooker Cranberry Chicken Recipe

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★★★★★

4.9 from 58 reviews

This Slow Cooker Cranberry Chicken recipe features tender, juicy chicken thighs simmered in a tangy and slightly sweet cranberry barbecue sauce. With a simple sear to lock in flavors and slow cooking for perfect tenderness, it’s an effortless, flavorful dish perfect for cozy dinners or meal prep.

Ingredients

Scale

Chicken and Seasoning

  • 6 chicken thighs (bone-in, skin-on)
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 tablespoon oil

Sauce

  • 1 can whole berry cranberry sauce (14 ounces)
  • 1 cup barbecue sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried thyme

Thickening Slurry

  • 1 tablespoon cornstarch
  • 1 tablespoon cold water

Garnish

  • Parsley (chopped)
  • Cranberries

Instructions

  1. Heat the oil: Heat the oil in a large skillet over medium-high heat to prepare for searing the chicken.
  2. Season the chicken: Pat the chicken thighs dry with paper towels, then season both sides with salt, black pepper, garlic powder, and smoked paprika to infuse flavor.
  3. Sear the chicken: Place the chicken thighs skin-side down in the hot skillet and sear for 4-5 minutes until the skin is deeply golden and crispy. Flip and cook for an additional 2 minutes to brown the other side.
  4. Transfer to slow cooker: Place the seared chicken thighs skin-side up into a 6-quart slow cooker to prepare for slow cooking.
  5. Prepare the sauce: In a medium bowl, whisk together the cranberry sauce, barbecue sauce, brown sugar, Dijon mustard, apple cider vinegar, onion powder, and dried thyme until the mixture is well combined.
  6. Add sauce and cook: Pour the sauce evenly over and around the chicken thighs in the slow cooker. Cover and cook on low for 5-6 hours or high for 3-4 hours until the chicken is tender and reaches an internal temperature of 165°F (74°C).
  7. Remove chicken: Carefully transfer the cooked chicken to a platter and loosely tent it with foil to keep warm.
  8. Make cornstarch slurry: In a small bowl, whisk together the cornstarch and cold water until smooth, creating a slurry to thicken the sauce.
  9. Thicken sauce: Stir the cornstarch slurry into the sauce remaining in the slow cooker. Turn the slow cooker to high, leave the lid slightly ajar, and cook for 15-20 minutes, stirring occasionally until the sauce thickens into a glossy glaze.
  10. Combine chicken and glaze: Return the chicken to the slow cooker and spoon the thickened cranberry glaze generously over each piece to coat thoroughly.
  11. Garnish and serve: Sprinkle chopped parsley and fresh cranberries over the chicken for a festive, colorful finish before serving.

Notes

  • Searing the chicken before slow cooking adds extra flavor and helps keep the skin crispy.
  • If you prefer boneless chicken, adjust the cooking time slightly as boneless thighs will cook faster.
  • The slow cooker warm setting can be used if the dish needs to be held before serving to maintain temperature.
  • Feel free to use your favorite barbecue sauce flavor to customize the taste.
  • Garnish is optional but adds a fresh, vibrant touch to the dish presentation.

Keywords: slow cooker chicken, cranberry chicken, barbecue chicken, crockpot recipe, easy dinner, slow cooker cranberry sauce

Find it online: https://foodbylina.com/slow-cooker-cranberry-chicken-recipe/