Description
This Crockpot Cranberry Glazed Chicken recipe is a holiday-inspired dish that brings the flavors of Thanksgiving and Christmas to your dinner table any time of the year. It’s a simple, hands-off recipe that utilizes the convenience of a slow cooker to create tender, juicy chicken coated in a sweet and tangy cranberry glaze. The combination of cranberry sauce, orange juice, honey, and Dijon mustard creates a complex flavor profile that’s both comforting and exciting. This recipe is perfect for busy weeknights or festive gatherings when you want a delicious meal without spending hours in the kitchen.
Ingredients
- 4 boneless, skinless chicken thighs or breasts
- 1 cup whole berry cranberry sauce
- ½ cup orange juice
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon salt
- Fresh thyme sprigs, for garnish (optional)
Preparation
Step 1: Place the chicken in the bottom of your crockpot in a single layer.
Step 2: In a medium bowl, whisk together cranberry sauce, orange juice, honey, soy sauce, Dijon mustard, garlic powder, salt, and pepper until the glaze is smooth and well combined.
Step 3: Pour the cranberry glaze mixture evenly over the chicken, ensuring each piece is thoroughly coated.
Step 4: Cover the crockpot and cook on LOW for 5-6 hours or on HIGH for 2½-3 hours, or until the chicken is cooked through and tender. The internal temperature should reach 165°F (74°C).
Step 5: (Optional) For a caramelized finish, carefully transfer the cooked chicken pieces to a baking sheet. Spoon some of the sauce from the crockpot over the top of each piece. Broil in the oven for 2-3 minutes, keeping a close eye to prevent burning, until the glaze is bubbly and caramelized.
Why You’ll Love This Recipe
- Effortless: The slow cooker does most of the work!
- Flavorful: The cranberry glaze is a delightful balance of sweet, tangy, and savory.
- Versatile: Suitable for both weeknight dinners and special occasions.
- Customizable: Easily adaptable to your taste preferences with ingredient substitutions.
- Tender and Juicy: Slow cooking ensures the chicken stays incredibly moist.
Serving Suggestions
This Crockpot Cranberry Glazed Chicken pairs well with a variety of side dishes:
- Mashed potatoes or sweet potato mash
- Rice pilaf or quinoa
- Roasted Brussels sprouts or green beans
- A fresh green salad with a vinaigrette dressing
- Stuffing or dressing (especially during the holidays)
Tips
- Chicken Choice: Use chicken thighs for a richer, more flavorful result, as they tend to stay juicier during slow cooking. Chicken breasts are a leaner option.
- Flavor Variations: Experiment with different flavors by adding a pinch of red pepper flakes for a touch of heat, or a splash of balsamic vinegar for depth.
- Thickening the Sauce: If you prefer a thicker glaze, remove the chicken after cooking and whisk 1-2 tablespoons of cornstarch with an equal amount of cold water. Stir the slurry into the sauce in the crockpot, then cook on high for 15-20 minutes, or until thickened.
- Fresh Cranberries: If you want to use fresh cranberries, add about 1 cup to the slow cooker along with the other glaze ingredients. They will soften and burst during cooking.
- Garnish: Sprinkle with chopped fresh parsley or thyme for added freshness and visual appeal.
Preparation Time: 10 minutes
Cook Time: 2.5 – 6 hours
Total Time: 2 hours 40 minutes – 6 hours 10 minutes
Nutrition Information
(Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.)
- Calories: Approximately 350-400 per serving
- Protein: 30-35 grams
- Sodium: 400-500mg
Conclusion
This Crockpot Cranberry Glazed Chicken is a winner for its simplicity, flavor, and convenience. Whether you’re looking for an easy weeknight meal or a festive dish for a holiday gathering, this recipe delivers tender, juicy chicken with a delightful cranberry glaze that will impress your family and friends. Enjoy the effortless cooking process and the delicious results!
Questions and Answers
- Q: Can I use frozen chicken?
- A: It’s best to use thawed chicken for even cooking. If you use frozen, increase the cooking time by 1-2 hours on low. Make sure the internal temperature reaches 165°F (74°C).
- Q: Can I make this in an Instant Pot?
- A: Yes! Place the chicken and glaze ingredients in the Instant Pot. Cook on high pressure for 10-12 minutes, followed by a natural pressure release for 10 minutes.
- Q: Can I add vegetables to the crockpot?
- A: Absolutely. Add root vegetables like carrots, potatoes, or parsnips in the last 2-3 hours of cooking for a complete meal.
- Q: Can I use a sugar substitute instead of honey?
- A: Yes, you can substitute honey with maple syrup or a sugar-free alternative like stevia or erythritol. Adjust the amount to your desired sweetness.
- Q: How long can I store leftovers?
- A: Store leftovers in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months.
