Ingredients
- 8 bone-in chicken thighs
- 1/2 teaspoon garlic salt or powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon pepper
- 1/2 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 (jellied or whole berry)
- 1 tablespoon brown sugar
- 1 cup frozen cranberries
- Parsley, for garnish
Instructions
- Melt butter in a skillet over medium-high heat.
- Mix garlic salt, onion powder, pepper, and paprika in a small bowl.
- Season chicken thighs with the spice mix and sear skin side down for about 5 minutes until golden.
- In a bowl, combine apricot preserves, French dressing, onion soup mix, cranberry sauce, and brown sugar.
- Transfer seared chicken to the crockpot and pour sauce over the top. Scatter cranberries on top.
- Cover and cook on low for 6 hours or high for 4 hours, until chicken is tender.
- Garnish with parsley before serving.
Notes
- Add red pepper flakes for a touch of heat.
- Mix in chopped pecans or walnuts for holiday flair.
- Cook sweet potatoes or carrots in the crockpot with the chicken for a complete meal.
- Bake at 375°F for 45–50 minutes if not using a crockpot.
- Try the sauce with chicken wings for an appetizer version.
- Prep Time: 10 minutes
- Cook Time: 4–6 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 420
- Sugar: 25g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 120mg
