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A close-up of glazed Cranberry Chicken thighs topped with fresh cranberries and rosemary, served in a white bowl.

Crockpot Cranberry Apricot Chicken

A delightfully sweet and savory slow-cooked chicken dish featuring tender chicken breasts bathed in a vibrant sauce of cranberries, apricots, and warm spices, perfect for an easy weeknight meal with minimal effort.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken and Fruit
  • 2 lbs boneless, skinless chicken breasts about 4 medium-sized breasts
  • 1/2 cup dried cranberries sweetened
  • 1/2 cup dried apricots chopped
  • 1/2 medium yellow onion thinly sliced
  • 2 cloves garlic minced
For the Sauce
  • 1 cup chicken broth low sodium
  • 1/2 cup ketchup
  • 1/4 cup light brown sugar packed
  • 1 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 1/2 tsp salt
  • 1/4 tsp black pepper freshly ground
For Thickening (Optional)
  • 1 tbsp cornstarch
  • 2 tbsp cold water
For Garnish (Optional)
  • 2 tbsp fresh parsley chopped

Equipment

  • Slow Cooker (6-quart or larger)
  • Whisk
  • Measuring Cups
  • Measuring Spoons

Method
 

Prepare Ingredients
  1. Slice the yellow onion thinly and chop the dried apricots. Mince the garlic cloves.
Mix the Sauce
  1. In a medium bowl, whisk together the chicken broth, ketchup, packed light brown sugar, Dijon mustard, apple cider vinegar, salt, and black pepper until well combined.
Assemble the Crockpot
  1. Place the sliced onion and chopped dried apricots evenly at the bottom of your slow cooker.
  2. Arrange the chicken breasts on top of the onion and apricots.
  3. Sprinkle the dried cranberries and minced garlic over the chicken breasts.
  4. Pour the prepared sauce mixture evenly over all the ingredients in the slow cooker, ensuring the chicken is well coated.
Cook
  1. Cover the slow cooker and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours, until the chicken is cooked through and easily shredded with a fork.
Finish and Serve
  1. Carefully remove the cooked chicken breasts from the slow cooker and either shred them using two forks or slice them into desired pieces. Set aside.
  2. If you prefer a thicker sauce, create a cornstarch slurry by whisking together the cornstarch and cold water in a small bowl. Stir the slurry into the sauce remaining in the slow cooker. Cover and cook on HIGH for an additional 15-20 minutes, or until the sauce has visibly thickened.
  3. Return the shredded or sliced chicken to the slow cooker and toss gently to coat it thoroughly with the cranberry apricot sauce.
  4. Garnish with fresh chopped parsley, if desired, before serving hot.

Notes

This Crockpot Cranberry Apricot Chicken is wonderful served over a bed of fluffy white rice, couscous, quinoa, or with a side of mashed potatoes to soak up all the delicious sauce. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.