Sunday, November 24, 2019

Crockpot Cranberry Balsamic Chicken

Cranberries are now in the grocery stores and what better way to prepare them than with this Crockpot Cranberry Balsamic Chicken. Serves 4 Total Time: minimum 4 hours and 30 minutes. 


1 tablespoon olive oil 
1 lb. skin-on chicken thighs 
2 tablespoons butter 
1/2 cup fresh cranberries 
1/3 cup balsamic vinegar 
2 cloves garlic, minced 
6 sprigs rosemary 
2 sprigs thyme  + 2-3 for garnish 
1 tablespoon brown sugar 
Zest of 1 orange


In a skillet add the oil on medium heat and brown the thighs on both sides, 6 minutes each. (Skin side first) Transfer to your crockpot. In a saucepan melt the butter over medium heat then add the cranberries, balsamic vinegar, herbs, brown sugar and orange zest, stir until sugar dissolves. Pour mixture over chicken and cook on low 4-6 hours or until chicken’s internal temperature reaches 160F-165F. To serve: top with some of the cranberry mixture and fresh thyme sprigs. Easy Peasy! 

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