This dish is the perfect balance of sweet, tangy, and savory—all wrapped up in a simple slow cooker meal that requires minimal effort. The combination of tart cranberries, rich balsamic vinegar, and tender chicken creates a dish that feels special enough for a holiday but easy enough for a busy weeknight. Let your slow cooker do the work while you go about your day, and return to a comforting, flavorful dinner that pairs beautifully with rice, mashed potatoes, or roasted vegetables.
Slow Cooker Cranberry Balsamic Chicken
4
servingsThe combination of tart cranberries, rich balsamic vinegar, and tender chicken creates a dish that feels special enough for a holiday but easy enough for a busy weeknight.
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Ingredients
2 lbs boneless, skinless chicken thighs
1 cup fresh or frozen cranberries
1/3 cup balsamic vinegar
1/4 cup honey
1/2 cup chicken broth
1 small onion, finely chopped
3 cloves garlic, minced
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional, for a little heat)
1 tablespoon cornstarch (optional, for thickening)
Directions
- Place the chicken thighs in the slow cooker.
- In a small bowl, mix the cranberries, balsamic vinegar, honey, chicken broth, onion, garlic, thyme, salt, pepper, and red pepper flakes. Pour over the chicken.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and easily shreddable.
- If you’d like a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water, then stir it into the slow cooker 30 minutes before serving.
- Shred the chicken slightly or serve whole with the cranberry balsamic sauce spooned over the top.
- Serve with rice, mashed potatoes, or roasted vegetables for a complete meal.
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