Raspberry Chicken for the Slow Cooker
Transform your dinner routine with this irresistible Raspberry Chicken for the Slow Cooker—a perfect harmony of sweet and savory flavors! Tender, juicy chicken breasts are slow-cooked in a rich sauce made from tangy raspberry preserves, fresh raspberries, soy sauce, and a hint of Dijon mustard, delivering a beautifully balanced glaze that will tantalize your taste buds. The slow cooking process enhances the flavors, while the final touch of thickened sauce creates a velvety, flavorful coating. Easy to prepare with just 10 minutes of prep time, this dish is a stress-free, show-stopping centerpiece for family dinners or special occasions. Serve it over rice, mashed potatoes, or with your favorite vegetables for a wholesome, flavorful meal. Garnish with fresh parsley for a pop of color and extra elegance! Perfect for slow cooker enthusiasts looking to elevate their chicken recipes with a unique fruity twist.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 cup Fresh raspberries
- 0.5 cup Raspberry preserves
- 0.25 cup Chicken broth
- 2 tablespoons Soy sauce
- 1 tablespoon Dijon mustard
- 2 cloves Minced garlic
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Place the chicken breasts in the bottom of the slow cooker.
In a medium bowl, whisk together the raspberry preserves, chicken broth, soy sauce, Dijon mustard, minced garlic, salt, and pepper until well combined.
Pour the sauce mixture over the chicken breasts in the slow cooker.
Sprinkle the fresh raspberries on top of the chicken and sauce.
Cover the slow cooker and cook on low heat for 4-5 hours or until chicken is tender and fully cooked (165°F internal temperature).
Once the chicken is finished cooking, transfer the chicken breasts to a plate and cover with foil to keep warm.
In a small bowl, mix the cornstarch with water to create a slurry.
Add the slurry to the sauce in the slow cooker and stir well. Cover and cook on high for 10-15 minutes, or until the sauce thickens to your desired consistency.
Return the chicken to the slow cooker to coat it in the thickened sauce. Let it sit for 5 minutes to absorb the flavors.
Serve the raspberry chicken over rice, mashed potatoes, or alongside steamed vegetables. Garnish with fresh parsley if desired.
Nutrition Facts
Calories |
1666 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.0 g | 37% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 3494 mg | 152% | |
| Total Carbohydrate | 114.1 g | 41% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 85.6 g | ||
| Protein | 221.1 g | 442% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 129 mg | 10% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 2161 mg | 46% | |
*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.
