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- 4 bone-in, skin-on chicken thighs - 1 cup fresh cranberries - 1 medium orange, zested and juiced - 1/2 cup low-sodium chicken broth - 1/4 cup honey - 2 tablespoons soy sauce - 2 cloves garlic, minced - 1 teaspoon fresh ginger, grated - 1/2 teaspoon black pepper - 1 teaspoon salt - 1 tablespoon olive oil - Fresh thyme or parsley for garnish - A splash of balsamic vinegar for tang - Chopped green onions for a fresh finish - A pinch of red pepper flakes for heat - Slow cooker for even cooking - Medium-sized skillet for searing - Mixing bowl for the sauce - Whisk for blending ingredients - Tongs for easy chicken handling - Measuring cups and spoons for accuracy Start by patting the chicken thighs dry with paper towels. This step helps the skin get crispy. Next, season both sides of each thigh with salt and black pepper. Use enough to bring out the chicken's natural taste. Heat olive oil in a medium skillet over medium-high heat. Once hot, add the chicken thighs skin-side down. Sear them for about 5-7 minutes until they turn golden brown. Then, flip the thighs and cook for 3-5 more minutes. After searing, remove the chicken from the skillet and set it aside. In a mixing bowl, combine the orange juice and zest, honey, soy sauce, minced garlic, grated ginger, and chicken broth. Whisk these ingredients together until they blend well. This sauce will bring the dish to life with its sweet and tangy flavor. Now, place the seared chicken thighs into the slow cooker. Pour the cranberry-orange sauce over the top. Make sure the cranberries spread evenly around the chicken. This helps each bite be full of flavor. Cover the slow cooker with its lid. Set it to cook on low for 6-8 hours or on high for 3-4 hours. The chicken is done when it's tender and fully cooked. You’ll know it’s perfect when it falls off the bone. Once cooking is done, carefully take the chicken out using tongs. If you want a thicker sauce, pour the remaining sauce into a saucepan. Simmer it over medium heat for a few minutes. This will help it thicken up. Finally, arrange the chicken on a platter, drizzle with sauce, and garnish with fresh thyme or parsley. Enjoy the delightful dish! To get perfect chicken, always start with good quality meat. Use bone-in, skin-on chicken thighs. They stay juicy and add flavor. Pat the chicken dry with paper towels. This helps the skin get crispy. Season the chicken well with salt and pepper. This step is key to flavor. To get that crispy skin, sear the chicken first. Heat olive oil in a skillet over medium-high heat. Add the chicken skin-side down for about 5-7 minutes. Look for a nice golden color. Flip and cook for 3-5 more minutes. This step locks in moisture and enhances taste. If you want a thicker sauce, simmer it after cooking. After removing the chicken, pour the sauce into a saucepan. Heat it over medium heat. Let it reduce for a few minutes. Stir occasionally. This will thicken the sauce and deepen the flavor. Adjust it to your liking before serving. {{image_4}} You can change some ingredients to suit your taste. Instead of chicken thighs, try chicken drumsticks or breasts. If you want a sweeter flavor, use maple syrup instead of honey. For a different citrus twist, swap orange juice for lemon or lime juice. If you don’t have fresh cranberries, canned cranberries work too. Just remember to rinse and drain them well. You can cook this dish in different ways. If you want to use an Instant Pot, follow these steps. Sear the chicken as you would in a skillet. Then, add the sauce and cook on high pressure for about 10 minutes. Let the steam release naturally for better texture. For the oven, preheat it to 375°F. Place the chicken and sauce in a baking dish, cover with foil, and bake for about 45 minutes. Check that the chicken is cooked through before serving. This dish is great for any season. In fall, serve it with mashed potatoes and roasted veggies. In winter, add a side of stuffing for a cozy meal. For a summer twist, pair it with a fresh salad or grilled corn. You can also garnish it with seasonal herbs like rosemary in the fall or basil in the summer for added flavor. After enjoying your Slow Cooker Cranberry Orange Chicken Roast, let any leftovers cool. Place the chicken and sauce in an airtight container. Store in the fridge for up to four days. If you prefer, you can also separate the chicken from the sauce for easier storage. To reheat, take the chicken and sauce from the fridge. You can use a microwave or stovetop. If using a microwave, cover the dish and heat for 1-2 minutes. Check if it's warm; if not, heat for another minute. On the stovetop, warm the chicken and sauce in a saucepan over low heat until hot. Stir gently to avoid burning. If you want to freeze leftovers, first cool them completely. Place the chicken and sauce in a freezer-safe bag or container. Remove as much air as possible to prevent freezer burn. You can freeze them for up to three months. To eat, thaw overnight in the fridge, and then reheat using the instructions above. Yes, you can use chicken breasts. They will cook faster than thighs. Adjust cooking time to 4-6 hours on low or 2-3 hours on high. Keep in mind that breasts may be less juicy than thighs. To serve more people, simply double the ingredients. Use 8 chicken thighs and increase the sauce. Make sure your slow cooker can hold the extra food. Cook time remains the same, but check for doneness. This chicken roast goes well with: - Rice (white or brown) - Mashed potatoes - Quinoa - Steamed vegetables - Green salad These sides balance the sweet and tart flavors of the dish. Yes, you can make it a day ahead. Cook the chicken and store it in the fridge. Reheat it gently in the slow cooker or on the stove. This allows the flavors to meld even more. Yes, you can use frozen cranberries. Just toss them in directly from the freezer. They will thaw and cook down as the chicken roasts. Frozen cranberries may be slightly softer in texture. This article shared how to make a delicious chicken dish. We covered the key ingredients, tools, and step-by-step cooking instructions. You learned tips for perfect results and ways to tweak the recipe for your taste. Storing and reheating leftovers is easy, and we answered common questions about the dish. Cooking can be fun and rewarding. With these methods, you can impress your family and friends. Enjoy your chicken, and don’t hesitate to explore your own variations!

Slow Cooker Cranberry Orange Chicken Roast

Discover the delicious flavor of Slow Cooker Cranberry Orange Chicken Roast, a perfect blend of savory and sweet! This easy recipe features tender chicken thighs cooked to perfection with fresh cranberries and zesty orange, all in one pot. Ideal for busy weeknights or special occasions, it's simple to prepare and full of vibrant flavors. Click through now to explore this delightful recipe and impress your friends and family with a mouthwatering meal!
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Ingredients
  

4 bone-in, skin-on chicken thighs

1 cup fresh cranberries

1 medium orange, zested and juiced

1/2 cup low-sodium chicken broth

1/4 cup honey

2 tablespoons soy sauce

2 cloves garlic, minced

1 teaspoon fresh ginger, grated

1/2 teaspoon black pepper

1 teaspoon salt

1 tablespoon olive oil

Fresh thyme or parsley for garnish

Instructions
 

Prepare the Chicken: Begin by patting the chicken thighs dry using paper towels. This step is essential for achieving crispy skin. Once dried, season both sides of each thigh generously with salt and black pepper to enhance the flavor.

    Sear the Chicken: In a medium-sized skillet, heat the olive oil over medium-high heat. Carefully add the chicken thighs to the skillet, skin-side down, and sear for 5-7 minutes until the skin is a rich golden brown. Flip the thighs and cook for an additional 3-5 minutes. Once seared, remove the chicken from the skillet and set aside.

      Make the Sauce: In a medium mixing bowl, combine the orange juice and zest with the honey, soy sauce, minced garlic, grated ginger, and chicken broth. Whisk the ingredients together until they are well blended, creating a flavorful sauce that will enhance the chicken.

        Combine in Slow Cooker: Place the seared chicken thighs into the slow cooker. Pour the cranberry-orange sauce over the chicken, ensuring the cranberries are evenly distributed around the thighs for a balanced flavor in every bite.

          Slow Cook: Cover the slow cooker with its lid and set it to cook on low for 6-8 hours or on high for 3-4 hours. The chicken is ready when it's tender and fully cooked through, providing a juicy and succulent texture.

            Serve: Once the cooking time is complete, carefully remove the chicken from the slow cooker using tongs. For a thicker sauce, transfer the remaining sauce to a saucepan, bring it to a simmer over medium heat, and let it reduce for a few minutes until it reaches your desired consistency.

              Garnish and Enjoy: Arrange the chicken on a serving platter, generously drizzle with the thickened sauce, and decorate with fresh thyme or parsley to add a pop of color and flavor.

                Prep Time: 15 minutes | Total Time: 6-8 hours | Servings: 4