Cranberry-Orange Chicken Thighs in the Slow Cooker

Name: Cranberry-Orange Chicken Thighs in the Slow Cooker
Prep time: 15 min
Cook time: 360 min
Total time: 375 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 lbs bone-in, skin-on chicken thighs; 1/2 cup dried cranberries; 1/4 cup fresh orange juice; 2 tbsp honey; 2 tbsp apple cider vinegar; 1 tsp dried thyme; 1/2 tsp salt; 1/4 tsp black pepper; 1 large, sliced onion; 2 cloves, minced garlic; 1 cup chicken broth

Tender chicken thighs simmered in a tangy-sweet cranberry-orange glaze with aromatic vegetables, ideal for effortless weeknight dinners.

Cuisine: American

Category: Slow Cooker

Prep: 15 minutes. Cook: 360 minutes.

Serves 4.

Ingredients

2 lbs bone-in, skin-on chicken thighs
1/2 cup dried cranberries
1/4 cup fresh orange juice
2 tbsp honey
2 tbsp apple cider vinegar
1 tsp dried thyme
1/2 tsp salt
1/4 tsp black pepper
1 large, sliced onion
2 cloves, minced garlic
1 cup chicken broth

Instructions

Step 1: Place 2 lbs bone-in, skin-on chicken thighs, 1 large sliced onion, and 2 minced garlic cloves in a 6-quart slow cooker.
Step 2: In a small bowl, whisk together 1/2 cup dried cranberries, 1/4 cup fresh orange juice, 2 tbsp honey, 2 tbsp apple cider vinegar, 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper until the honey dissolves.
Step 3: Pour the cranberry mixture over the chicken and vegetables, ensuring the chicken is mostly submerged. Cook on low for 6-7 hours or high for 3-4 hours until the chicken is fork-tender and the sauce has thickened to a syrupy consistency.