Crockpot Cranberry Glazed Chicken

Place the chicken thighs in the bottom of the crockpot in a single layer.
In a medium bowl, whisk together the cranberry sauce, chicken broth, balsamic vinegar, brown sugar, soy sauce, garlic powder, onion powder, black pepper, and paprika until well combined.
Pour the glaze mixture evenly over the chicken thighs in the crockpot.
If using, sprinkle the fresh cranberries over the top for extra flavor and visual appeal.
Cover and cook on low for 4–6 hours or on high for 2–3 hours, until the chicken is tender and fully cooked.
For a thicker, stickier glaze, transfer the cooking liquid to a saucepan and simmer over medium heat for 5–7 minutes, stirring occasionally, until slightly reduced. Spoon the thickened glaze over the chicken before serving.
Garnish with fresh thyme for a burst of herbal freshness and serve warm.

Use chicken breasts: Substitute with boneless, skinless chicken breasts for a leaner option. Reduce cooking time slightly to avoid drying out.
Add citrus: Stir in a few tablespoons of fresh orange juice or zest into the glaze for a brighter flavor.
Spicy twist: Add a pinch of red pepper flakes or a dash of hot sauce to the glaze for gentle heat.
Holiday style: Add a cinnamon stick and a few whole cloves to the crockpot for extra warmth and festive notes.

For extra richness, sear the chicken thighs in a hot skillet before placing them in the crockpot to lock in flavor.
Bone-in chicken thighs offer more flavor and stay juicier during slow cooking, but boneless work well too.
If you’re short on time, use a store-bought cranberry barbecue sauce as a shortcut glaze.
Leftovers store beautifully—reheat gently and serve over grain bowls or shred the chicken for sandwiches or wraps.