Slow Cooker Cranberry Balsamic Chicken Thighs

$- 6 bone-in chicken thighs, skinless - 1 cup fresh cranberries (or frozen) - 1/2 cup balsamic vinegar - 1/4 cup honey - 1 tablespoon Dijon mustard - 3 cloves garlic, minced - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - Salt and pepper to taste - 1 tablespoon olive oil - Fresh parsley, chopped (for garnish) These ingredients come together to create a hearty dish. The chicken thighs are the star, providing rich flavor and moisture. The fresh or frozen cranberries add a tart note that pairs well with the sweet honey and tangy balsamic vinegar. - Additional herbs like oregano or basil - Red pepper flakes for heat - Orange zest for brightness These optional ingredients can enhance the dish. Adding fresh herbs or a hint of spice can elevate the overall flavor. A touch of orange zest can bring a fresh twist to the sauce. - Chicken thighs can be swapped for boneless thighs or chicken breasts. - Maple syrup can replace honey for a different sweetness. - Use apple cider vinegar if you don’t have balsamic vinegar. These substitutions can help you make the dish your own. Adjusting the ingredients based on what you have can lead to exciting new flavors. Enjoy experimenting! Start with a mixing bowl. Combine the balsamic vinegar, honey, and Dijon mustard. Add minced garlic, thyme, rosemary, salt, and pepper. Whisk it all together until smooth. This marinade is key to building flavor. The sweet and tangy mix will make the chicken shine. You can also taste it; adjust salt or honey as needed. Next, heat olive oil in a large skillet. Once hot, season the chicken thighs with salt and pepper. Place them in the skillet, browning each side for about 4 to 5 minutes. This step adds depth to the flavor. If you’re short on time, you can skip this step. The slow cooker will still work wonders on the chicken. Transfer the browned chicken thighs to the slow cooker. Pour the marinade over the top. Then, add fresh cranberries on top of the chicken. Cover the slow cooker and set it to low for 6 to 7 hours or high for 3 to 4 hours. The chicken will become tender and soak up all the flavors. When it's done, shred the chicken slightly with a fork or serve it whole. Don't forget to garnish with fresh parsley. It adds a nice touch! To get tender chicken, use bone-in thighs. They stay moist during cooking. If you want, brown the chicken first for added flavor. This step is optional but gives a nice crust. Make sure not to overcook the chicken; it should be juicy and fall-off-the-bone tender. Check the internal temp; it should reach 165°F. You can boost the flavor with fresh herbs. Try adding some fresh thyme or rosemary. A pinch of red pepper flakes adds a bit of heat. For a sweeter taste, add more honey or a splash of orange juice. This adds a nice zing that pairs well with the cranberries. Serve the chicken on a bed of fluffy rice or creamy mashed potatoes. Drizzle the rich cranberry balsamic sauce over the top. For a colorful touch, sprinkle fresh parsley on each plate. You can also pair this dish with roasted vegetables for a complete meal. Consider serving it alongside a bright salad for a fresh contrast. {{image_2}} You can swap chicken thighs for other proteins. Try bone-in chicken breasts for a leaner choice. If you prefer pork, use pork chops or tenderloin. Each option absorbs the sauce well and stays juicy. For beef lovers, consider using chuck roast. Just adjust the cooking time for larger cuts. To make this dish vegan, use jackfruit as a meat substitute. It has a great texture and soaks up flavors. Alternatively, use tofu or tempeh. Marinate them in the same cranberry balsamic sauce. Cook in the slow cooker for about 3-4 hours on low heat. Serve over rice or quinoa for a complete meal. You can change the sauce to keep things fresh. Try a maple syrup and soy sauce mix for a sweet and salty twist. You can also use orange juice instead of balsamic vinegar for a bright citrus flavor. Adding herbs like oregano or basil gives it a Mediterranean flair. Experimenting with spices like cumin or smoked paprika adds a fun kick. After you enjoy your meal, let the chicken cool down for about 30 minutes. Place the chicken and sauce in an airtight container. Store it in the fridge for up to four days. Keep the chicken separate from any sides. This way, everything stays fresh. If you want to save some for later, freezing is a good option. First, let the chicken cool completely. Then, place it in a freezer-safe bag or container. Make sure to remove as much air as possible. You can freeze it for up to three months. When you're ready to eat, thaw it in the fridge overnight. To reheat, you have a few options. For the best results, use the oven. Preheat it to 350°F (175°C). Place the chicken in a baking dish, cover it with foil, and heat for about 20 minutes. You can also use the microwave. Just heat it in short bursts, stirring in between, until warm. Enjoy your tasty leftovers! Yes, you can use boneless chicken thighs. They will cook faster. Boneless thighs may lack some flavor but will still taste great. If you choose this option, reduce cooking time by about an hour. Check for doneness often. To make this dish low-sugar, swap honey for a low-calorie sweetener. Options like stevia or monk fruit can work well. You can also cut the amount of honey in half. Use fresh cranberries without added sugar. Always taste as you go. Adjust the flavors to your liking. I love serving this dish with fluffy rice or creamy mashed potatoes. Both options soak up the delicious sauce. You can also add roasted veggies for color and nutrition. A simple green salad on the side adds freshness. Don't forget to drizzle extra sauce over everything! This blog post covered ingredients, cooking steps, and helpful tips for cranberry balsamic chicken thighs. You learned how to prepare the marinade and brown the chicken. We discussed variations, storing leftovers, and even answered common questions. Cooking is fun and opens up so many flavors. Try new ingredients or spices to make it your own. Enjoy the journey of cooking and share your tasty results!$

Slow Cooker Cranberry Balsamic Chicken Thighs

Looking for a delicious and easy meal? Try this Slow Cooker Cranberry Balsamic Chicken Thighs recipe! Packed with flavor from fresh cranberries, balsamic vinegar, and herbs, this dish is a perfect combination of sweet and savory. It’s simple to make and is sure to impress at the dinner table. Click to explore the full recipe and discover how to create a mouthwatering dish that will have everyone asking for seconds!

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Ingredients

6 bone-in chicken thighs, skinless

1 cup fresh cranberries (or frozen)

1/2 cup balsamic vinegar

1/4 cup honey

1 tablespoon Dijon mustard

3 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper to taste

1 tablespoon olive oil

Fresh parsley, chopped (for garnish)

Instructions

In a mixing bowl, combine the balsamic vinegar, honey, Dijon mustard, minced garlic, thyme, rosemary, salt, and pepper. Whisk until well blended to create the marinade.

Heat the olive oil in a large skillet over medium-high heat. Season the chicken thighs with salt and pepper, and brown them on both sides in the skillet (about 4-5 minutes per side). This step enhances the flavor but can be skipped if desired.

Once browned, transfer the chicken thighs to the slow cooker and pour the cranberry and balsamic marinade over them.

Add the fresh cranberries on top of the chicken in the slow cooker.

Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and tender.

Once done, shred the chicken slightly with a fork in the slow cooker to mix it with the sauce, or serve the thighs whole with the sauce ladled over them.

Garnish with fresh chopped parsley before serving.

Prep Time, Total Time, Servings: 15 min | 6-7 hours | 4 servings

- Presentation Tips: Serve the chicken thighs on a bed of fluffy rice or mashed potatoes, drizzled with the cranberry balsamic sauce, and sprinkle with additional parsley for a vibrant touch.