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Slow Cooker Cranberry Chicken With Orange And Rosemary – Cozy Dinner Recipe

Slow cooker cranberry chicken combines tender chicken thighs with a tart cranberry-orange sauce scented with fresh rosemary. The slow cooker makes this cozy dinner easy, and the chicken cooks until it reaches 165°F.
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Prep Time 15 minutes
Cook Time 4 hours
resting 5 minutes
Total Time 4 hours 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 1 yellow onion medium, thinly sliced
  • 3 lb boneless, skinless chicken thighs
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 bag (12 oz) cranberries fresh or frozen
  • 1 orange medium, zested and juiced (about 1 teaspoon zest and 1/3 cup juice)
  • 0.33 cup light brown sugar packed
  • 1 tbsp Dijon mustard
  • 2 cloves garlic minced
  • 1 tbsp fresh rosemary chopped

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Arrange the onion in the bottom of a 6-quart slow cooker.
  2. Place the chicken thighs on top of the onion.
  3. Season the chicken with the salt and pepper.
  4. In a medium bowl, stir together the cranberries, orange zest and juice, brown sugar, Dijon mustard, garlic, and rosemary.
  5. Spoon the cranberry mixture over the chicken.
  6. Cover and cook on LOW for 4 to 5 hours or HIGH for 2 1/2 to 3 1/2 hours, until the thickest chicken pieces reach 165°F on an instant-read thermometer.
  7. Transfer the chicken to a platter and let it rest for 5 minutes.
  8. Spoon the cranberries and sauce over the chicken to serve.

Notes

For the juiciest chicken, check the thickest pieces with an instant-read thermometer and stop cooking once they reach 165°F. Refrigerate leftovers for 3 to 4 days or freeze them; thaw overnight in the refrigerator. For a lower-sugar variation, reduce the brown sugar to taste.