Crock Pot Chicken and Cherries Jubilee
Indulge in the rich, sweet, and tangy flavors of Crock Pot Chicken and Cherries Jubilee, a unique slow-cooked dish that pairs tender, juicy chicken breasts with a luscious cherry balsamic sauce. This recipe combines the tartness of canned cherries with the sweetness of cherry preserves and the warmth of cinnamon, nutmeg, and a hint of orange zest for a dinner that feels both comforting and sophisticated. The crock pot does all the hard work, infusing the chicken with layers of flavor over four hours, while a simple cornstarch slurry thickens the sauce to perfection. Serve this beautifully sauced chicken with fresh parsley for a pop of color, and enjoy an easy yet elegant meal that’s perfect for weeknights or special occasions alike.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Vegetable oil or olive oil
- 15 ounces Canned tart cherries in water (unsweetened)
- 0.5 cup Cherry preserves
- 2 tablespoons Balsamic vinegar
- 1 teaspoon Orange zest
- 0.25 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 1 tablespoon Fresh parsley (optional, for garnish)
Instructions
Season the chicken breasts with salt and pepper on both sides.
Heat the vegetable or olive oil in a skillet over medium heat. Sear the chicken breasts for 2-3 minutes on each side until lightly browned. Remove and set aside.
Drain the canned cherries, reserving 1/4 cup of the liquid. Add the cherries, reserved liquid, cherry preserves, balsamic vinegar, orange zest, cinnamon, and nutmeg to the crock pot. Stir to combine.
Place the seared chicken breasts into the crock pot, nestling them into the cherry mixture. Ensure the chicken is coated with the sauce.
Cover the crock pot and cook on low for 4 hours or until the chicken is tender and cooked through (internal temperature of 165°F).
Once cooked, carefully remove the chicken and set it on a serving platter. Tent with aluminum foil to keep warm.
In a small bowl, mix the cornstarch and water to create a slurry. Stir the slurry into the cherry sauce in the crock pot and cook on high for an additional 5-10 minutes, or until the sauce thickens.
Spoon the cherry sauce over the chicken breasts. Garnish with chopped fresh parsley, if desired, and serve immediately.
Nutrition Facts
Calories |
1880 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.3 g | 50% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 2901 mg | 126% | |
| Total Carbohydrate | 150.7 g | 55% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 119.5 g | ||
| Protein | 219.9 g | 440% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 155 mg | 12% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 2342 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
