This Slow Cooker Cranberry BBQ Chicken is sweet, smoky, and tangy with a rich cranberry barbecue glaze that’s full of flavor.
Bone-in chicken thighs are seasoned, seared until golden, then slow cooked until tender in a glossy sauce that perfectly balances smoky barbecue with tart cranberries.
It’s an easy dinner for busy weeknights, but it’s also a great choice for fall gatherings, holiday meals, or whenever you’re craving a comforting homemade meal.
Ingredients You’ll Need
- 6 bone-in skin-on chicken thighs
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tbsp oil
- 1 14 oz can whole berry cranberry sauce
- 1 cup barbecue sauce
- 2 tbsp brown sugar
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1 tsp onion powder
- ½ tsp dried thyme
- 1 tbsp cornstarch
- 1 tbsp cold water
- Parsley and cranberries for garnish
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How to Make Slow Cooker Cranberry BBQ Chicken
1. Pat the chicken thighs dry with paper towels. Season both sides of the chicken with the salt, pepper, garlic powder, and smoked paprika.
2. Heat the oil in a large skillet over medium-high heat. Sear the chicken thighs skin-side down for 4–5 minutes until deeply golden. Flip and cook for another 2 minutes. Transfer the chicken to a 6-quart slow cooker, skin-side up.
3. In a medium bowl, whisk together the cranberry sauce, barbecue sauce, brown sugar, Dijon mustard, apple cider vinegar, Worcestershire sauce, onion powder, and thyme until well combined.
4. Pour the sauce around and over the chicken. Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until the chicken is tender and reaches an internal temperature of 165°F. Carefully transfer the chicken to a platter and loosely tent with foil.
5. In a small bowl, whisk together the cornstarch and cold water until smooth. Stir the cornstarch slurry into the sauce in the slow cooker.
6. Turn the slow cooker to HIGH, leave the lid slightly ajar, and cook for 15–20 minutes, stirring occasionally, until the sauce thickens into a glossy glaze.
7. Return the chicken to the slow cooker and spoon the thickened glaze generously over each piece. Sprinkle with chopped parsley before serving.
Slow Cooker Cranberry BBQ Chicken
Equipment
- Measuring Spoons These magnetic measuring spoons stick together, so they're easy to keep organized in my utensil drawer.
Ingredients
- 6 bone-in skin-on chicken thighs
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tbsp oil
- 1 14 oz can whole berry cranberry sauce
- 1 cup barbecue sauce
- 2 tbsp brown sugar
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1 tsp onion powder
- ½ tsp dried thyme
- 1 tbsp cornstarch
- 1 tbsp cold water
- Parsley and cranberries for garnish
Instructions
- Pat the chicken thighs dry with paper towels.
- Season both sides of the chicken with the salt, pepper, garlic powder, and smoked paprika.
- Heat the oil in a large skillet over medium-high heat.
- Sear the chicken thighs skin-side down for 4–5 minutes until deeply golden. Flip and cook for another 2 minutes.
- Transfer the chicken to a 6-quart slow cooker, skin-side up.
- In a medium bowl, whisk together the cranberry sauce, barbecue sauce, brown sugar, Dijon mustard, apple cider vinegar, Worcestershire sauce, onion powder, and thyme until well combined.
- Pour the sauce around and over the chicken.
- Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until the chicken is tender and reaches an internal temperature of 165°F.
- Carefully transfer the chicken to a platter and loosely tent with foil.
- In a small bowl, whisk together the cornstarch and cold water until smooth.
- Stir the cornstarch slurry into the sauce in the slow cooker.
- Turn the slow cooker to HIGH, leave the lid slightly ajar, and cook for 15–20 minutes, stirring occasionally, until the sauce thickens into a glossy glaze.
- Return the chicken to the slow cooker and spoon the thickened glaze generously over each piece.
- Sprinkle with chopped parsley before serving.
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