Slow Cooker Apricot Cranberry Chicken

Chicken Recipes Reading Time: 5 minutes
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This Slow Cooker Cranberry Apricot Chicken is the ultimate sweet-and-savory comfort meal.

Bone-in chicken thighs are seasoned, browned for extra flavor, and then slow-cooked in a tangy sauce made with apricot preserves, French dressing, cranberry sauce, and onion soup mix.

Topped with whole cranberries for a festive flair, this dish is rich, flavorful, and perfect for both family dinners and holiday gatherings.

The sauce is slightly sweet, tangy, and savory all at once—delicious spooned over rice, mashed potatoes, or egg noodles.

Slow Cooker Apricot Cranberry Chicken

Serves: 4
Prep time: 10 minutes
Cook time: 4 hours

A plate of mashed potatoes topped with braised meat and cranberries, served with green beans, sits on a striped napkin next to a vase and a bunch of fresh parsley.

How To Make Slow Cooker Apricot Cranberry Chicken

Raw chicken thighs in a glass dish, a measuring cup with orange sauce, and bowls with cranberries, cranberry sauce, spices, butter, and breadcrumbs on a white surface.

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 preserves
  • 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
A plate of mashed potatoes topped with glazed chicken and cranberries, served with a side of green beans. The plate is on a striped napkin over a wooden board.

Step-by-Step Guide

1. Heat the butter in a large skillet over medium high heat.

2. Mix the garlic salt, onion powder, pepper and paprika together.

3. Sprinkle over the chicken thighs.

Seven seasoned, browned chicken thighs cooking in a skillet on a white marble surface.

4. In the skillet place the thighs skin side down.

5. Brown for about 5 minutes just until the skin just starts to get color. 

6. In a mixing bowl combine the apricot preserves, french dressing, dry onion soup mix, cranberry sauce and brown sugar.

A glass dish with seasoned raw chicken pieces next to a measuring cup filled with red chili sauce on a white surface.

7. Place the chicken thighs in the slow cooker and pour the sauce over the top.

8. Sprinkle the cranberries over the chicken.

Boneless chicken breasts in a slow cooker covered with cranberry sauce, whole cranberries, and orange glaze.

9. Cover and cook on low for 6 hours or high for 4 hours.

Chicken thighs cooked in a slow cooker with a sauce, garnished with whole cranberries and herbs.

10. Garnish and serve!

Braised meat served over mashed potatoes, garnished with fresh parsley and cranberries, with green beans in the background.

Tips & Tricks

  • Brown first – Searing the chicken skin-side down before slow cooking adds extra flavor and keeps the skin from going soggy.
  • Use bone-in thighs – They stay juicy and flavorful, but boneless works if you prefer.
  • Stir the sauce well – Mixing the preserves, dressing, and soup mix ahead of time helps everything blend smoothly.
  • Add cranberries on top – This keeps them whole and pretty for serving.
  • Finish with garnish – A sprinkle of fresh parsley brightens the rich sauce.
A plate with mashed potatoes topped with braised meat and cranberries, served with green beans, on a striped napkin and wooden board.

Substitutions

  • Chicken thighs – Boneless thighs or even chicken breasts can be swapped in.
  • Apricot preserves – Peach or orange marmalade will also work.
  • French dressing – Catalina or Russian dressing can stand in.
  • Cranberries – Use dried cranberries (½ cup) if you can’t find fresh.
  • Dijon mustard – Yellow or spicy brown mustard will still give a nice tang.
Chicken thighs cooked in a slow cooker with a sauce, garnished with whole cranberries and chopped herbs.
Braised meat with sauce and red berries served over mashed potatoes, garnished with chopped herbs, with green vegetables in the background.

Variations

  • Spicy Twist – Add red pepper flakes or a splash of hot sauce to balance the sweetness.
  • Holiday Style – Stir in chopped pecans or walnuts before serving for festive crunch.
  • One-Pot Meal – Add cubed sweet potatoes or carrots into the slow cooker along with the chicken.
  • Glazed Chicken Bake – Instead of slow cooking, bake the chicken in a casserole dish with the sauce at 375°F for 45–50 minutes.
  • Crockpot Party Wings – Use chicken wings instead of thighs for a sweet and tangy appetizer.
Golden cooked chicken topped with glossy cranberry sauce, whole cranberries, and chopped parsley.
A plate of mashed potatoes topped with glazed meat and pomegranate seeds, served with green beans, with kitchen utensils and a vase in the background.

Slow Cooker Apricot Cranberry Chicken

Print Recipe
Braised meat served on mashed potatoes, garnished with cranberries and chopped herbs, with green beans and parsley in the background.
Prep Time:10 minutes
Cook Time:4 hours
Total Time:4 hours 10 minutes

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 preserves
  • 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

  • Heat the butter in a large skillet over medium high heat.
  • Mix the garlic salt, onion powder, pepper and paprika together.
  • Sprinkle over the chicken thighs.
  • In the skillet place the thighs skin side down.
  • Brown for about 5 minutes just until the skin just starts to get color.
  • In a mixing bowl combine the apricot preserves, french dressing, dry onion soup mix, cranberry sauce and brown sugar.
  • Place the chicken thighs in the slow cooker and pour the sauce over the top.
  • Sprinkle the cranberries over the chicken.
  • Cover and cook on low for 6 hours or high for 4 hours.
  • Garnish and serve!

Notes

Tips & Tricks

  • Brown first – Searing the chicken skin-side down before slow cooking adds extra flavor and keeps the skin from going soggy.
  • Use bone-in thighs – They stay juicy and flavorful, but boneless works if you prefer.
  • Stir the sauce well – Mixing the preserves, dressing, and soup mix ahead of time helps everything blend smoothly.
  • Add cranberries on top – This keeps them whole and pretty for serving.
  • Finish with garnish – A sprinkle of fresh parsley brightens the rich sauce.

Substitutions

  • Chicken thighs – Boneless thighs or even chicken breasts can be swapped in.
  • Apricot preserves – Peach or orange marmalade will also work.
  • French dressing – Catalina or Russian dressing can stand in.
  • Cranberries – Use dried cranberries (½ cup) if you can’t find fresh.
  • Dijon mustard – Yellow or spicy brown mustard will still give a nice tang.

Variations

  • Spicy Twist – Add red pepper flakes or a splash of hot sauce to balance the sweetness.
  • Holiday Style – Stir in chopped pecans or walnuts before serving for festive crunch.
  • One-Pot Meal – Add cubed sweet potatoes or carrots into the slow cooker along with the chicken.
  • Glazed Chicken Bake – Instead of slow cooking, bake the chicken in a casserole dish with the sauce at 375°F for 45–50 minutes.
  • Crockpot Party Wings – Use chicken wings instead of thighs for a sweet and tangy appetizer.
Servings: 4 servings
Chicken thighs cooked in a slow cooker with whole cranberries, coated in a glossy sauce and garnished with chopped herbs.

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