Description
This Cranberry Apple Chicken Thighs recipe combines tender, juicy chicken thighs with a sweet and tangy mixture of dried cranberries, fresh apple, and a flavorful apple cider-based sauce. Slow-cooked to perfection, the dish offers a comforting balance of savory and fruity flavors, ideal for a wholesome family meal or a cozy dinner.
Ingredients
Scale
Chicken
- 2 lbs bone-in, skin-on chicken thighs (about 4–6 pieces)
Fruit Mixture
- 1 medium apple, peeled and diced
- 1/2 cup dried cranberries
Sauce
- 1/2 cup apple cider (or unsweetened apple juice)
- 1 tbsp Dijon mustard
- 2 tbsp maple syrup
- 2 cloves of garlic, minced
- 1/2 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Prepare the Fruit Base: Place the diced apple and dried cranberries in the bottom of the slow cooker, creating a flavorful base layer for the chicken.
- Make the Sauce: In a small bowl, whisk together the apple cider, Dijon mustard, maple syrup, minced garlic, dried thyme, salt, and black pepper until well combined to form a tangy and sweet sauce.
- Combine Sauce and Fruit: Pour the prepared sauce evenly over the apple and cranberries in the slow cooker, ensuring the fruit is well coated.
- Arrange the Chicken: Place the chicken thighs skin side up on top of the fruit and sauce mixture, allowing the juices to baste the chicken during cooking. Spoon a little of the sauce over the chicken to enhance flavor.
- Slow Cook: Cover the slow cooker and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is tender and fully cooked through with an internal temperature of 165°F (74°C).
- Serve: Once cooked, carefully remove the chicken thighs and serve warm with the cranberry-apple sauce spooned over the top for a deliciously balanced dish.
Notes
- You can substitute apple cider with unsweetened apple juice if preferred.
- Dried cranberries can be soaked in warm water for 10 minutes if you prefer a softer texture.
- For a thicker sauce, remove the chicken after cooking and simmer the fruit sauce on the stovetop to reduce.
- Make sure to use bone-in, skin-on chicken thighs for the best flavor and moisture retention.
- Leftovers can be refrigerated for up to 3 days and reheated thoroughly before serving.
- Prep Time: 15 minutes
- Cook Time: 6 hours (low) or 3.5 hours (high)
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Keywords: cranberry chicken, apple chicken thighs, slow cooker chicken, Thanksgiving chicken recipe, fall chicken dish, sweet and savory chicken
