I like to make Crockpot Cranberry Apricot Chicken when I need a quick dinner. I first made it on a busy week night. I had few fresh ingredients. I wanted a sweet and tangy sauce that I could set and forget. The slow cooker let me do other tasks while the chicken cooked.
This recipe became useful for simple meals at home. It works when I return from work or errands. It makes enough for a few meals. I use easy pantry items. I often double the sauce for extra flavor. The dish is mild, sweet, and a little tangy. It fits well with rice or steamed vegetables.
This recipe is for a slow cooker meal named Crockpot Cranberry Apricot Chicken. It uses canned cranberry sauce and apricot jam. The result is a sweet and tangy sauce that coats the chicken. The meat stays soft and moist in the slow cooker. You can make it on a work day. You can also make it for a small gathering or a simple Sunday meal. If you want more slow cooker ideas, try my cozy crockpot chicken noodle soup recipe for another warm and easy dish. The dish pairs well with plain sides and simple salads.
Why make this recipe
This meal saves time and effort. You mix a few pantry items and let the slow cooker do the rest. The sauce gives a nice tang from cranberry and a soft fruit note from apricot. The onion soup mix adds salt and herbs without extra work. You do not need to watch a pan or stir often. It is a good option for busy weeknights. It also fits meal prep days. You can cook once and eat twice. If you like recipes with cranberries in new ways, see a simple cranberry orange chicken idea for more flavor options.
How to make Crockpot Cranberry Apricot Chicken
First, you plan the work. You will put raw chicken in the slow cooker. Then you will mix the sauces in a bowl. You pour the sauce on top of the chicken. Cover the slow cooker and set the time. The long, low heat makes the chicken tender. The sauce melts and soaks into the meat. You will check it near the end to see if it is done. If you cook on high, the time is shorter. If you cook on low, the meat gets softer and the sauce blends more. After cooking, let it rest a few minutes for the sauce to settle.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup cranberry sauce
- 1 cup apricot preserves
- 1 packet onion soup mix
- Salt and pepper to taste
- Optional: chopped parsley for garnish
These are simple pantry items. Use canned cranberry sauce for smooth texture. Apricot preserves add sweet fruit flavor and help build a glossy sauce. The onion soup mix brings savory depth without many spices. You can add salt and pepper to your taste, but taste the finished sauce first. The chicken breasts cook well in the slow cooker. If you want, use thighs for a richer taste. The parsley is only for color and a fresh note when serving.
Directions
- Place the chicken breasts in the slow cooker.
- In a bowl, mix together the cranberry sauce, apricot preserves, and onion soup mix until well combined.
- Pour the sauce over the chicken, making sure it’s evenly coated.
- Season with salt and pepper to taste.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and cooked through.
- Serve with rice or vegetables, and garnish with chopped parsley if desired.
Start by placing the chicken in a single layer. This helps the sauce reach all pieces. When you mix the sauces, make sure the jam breaks up into the cranberry sauce. This makes a smooth sauce that pours easily. Pour the sauce over the chicken so each piece gets covered. Season lightly, as the onion soup mix adds salt. Cooking on low gives the best texture. The long, slow heat lets flavors blend and keeps the meat moist. On high, the dish finishes sooner but may be less tender. Let the chicken rest for five minutes before serving so the sauce thickens a bit.
How to serve Crockpot Cranberry Apricot Chicken
Serve the chicken over plain rice to soak up the sauce. White rice or brown rice both work. You can also serve it with mashed potatoes or simple steamed vegetables. For a light plate, add a green salad on the side. Spoon extra sauce over the rice and chicken. Garnish with chopped parsley for color. Leftovers work well in sandwiches or wraps. You can also shred the cold chicken and add it to a simple cranberry chicken salad for lunch. Keep the sides mild to let the sauce stay the main flavor.
How to store Crockpot Cranberry Apricot Chicken
Cool the dish at room temperature for no more than two hours. Then place it in a sealed container for the fridge. The chicken will stay good for 3 to 4 days in the refrigerator. For longer storage, freeze in airtight containers or freezer bags. Use a freezer-safe dish and remove extra air. The dish will keep well for up to 3 months in the freezer. Thaw in the fridge overnight before reheating. Reheat in a pan over low heat or in the microwave until hot. Add a splash of water or broth when reheating to loosen the sauce if it has thickened.
Tips to make Crockpot Cranberry Apricot Chicken
Trim any large bits of fat from the chicken so the sauce stays clear. Stir the sauce well so the jam does not clump. Taste the sauce before cooking if you worry about salt. You can reduce the onion soup mix by half for a milder salt level. Do not lift the lid often while it cooks. Each lid lift lets heat escape and adds cook time. If the sauce seems thin at the end, remove the chicken and simmer the sauce on the stove to reduce it. Use bone-in pieces if you like more juice, but add more cook time. Keep parsley dry and add it just before serving.
Variation
You can swap the apricot preserves for peach or orange marmalade for a different fruit note. Use a light curry powder for a warm twist. For more tang, stir in a tablespoon of lemon juice before serving. If you want less sweetness, cut the apricot preserves in half and add a splash of chicken broth. Use chicken thighs instead of breasts for a richer finish. If you must keep it simple, follow the recipe as written; the balance of cranberry, apricot, and onion mix works well for most tastes. These swaps keep the method the same and do not add extra steps.
FAQs
Q: Can I use frozen chicken breasts?
A: Yes. If they are frozen, add extra cook time. Cook on low for about 8 hours. Check the thickest piece to be sure it is done.
Q: Is this safe for kids?
A: Yes. The sauce is sweet and mild. Remove pepper if your child is sensitive to spice. Cut the chicken small for toddlers.
Q: Can I make this in an oven?
A: You can bake it in a covered dish at 350°F (175°C). Cook for 45 to 60 minutes, until the chicken is done.
Q: Can I reduce sugar?
A: Yes. Use less apricot preserves or swap for sugar-free jam. Taste the sauce and adjust before cooking.
Conclusion
For an online version of a similar slow cooker dish, see this Crockpot Cranberry Apricot Chicken – Slimming Violet – Recipes post that shows another take on the idea. If you want more apricot chicken ideas, this Apricot Chicken: Best Crockpot Chicken Recipe – Oh So Delicioso page has useful tips and photos. For a family-style slow cooker apricot chicken with extra notes, check this Slow Cooker Apricot Chicken + A $100 Crate & Barrel Gift Card … – LaFujiMama.
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Crockpot Cranberry Apricot Chicken
- Total Time: 255 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A sweet and tangy slow cooker chicken dish that combines pantry staples for a quick and easy dinner.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup cranberry sauce
- 1 cup apricot preserves
- 1 packet onion soup mix
- Salt and pepper to taste
- Optional: chopped parsley for garnish
Instructions
- Place the chicken breasts in the slow cooker.
- In a bowl, mix together the cranberry sauce, apricot preserves, and onion soup mix until well combined.
- Pour the sauce over the chicken, making sure it’s evenly coated.
- Season with salt and pepper to taste.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and cooked through.
- Serve with rice or vegetables, and garnish with chopped parsley if desired.
Notes
Trim any large bits of fat from the chicken for a clearer sauce. The dish pairs well with rice or steamed vegetables, and leftovers can be used in wraps or salads.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 16g
- Sodium: 480mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 75mg
