This Slow Cooker Raspberry Chicken is super easy and so tasty! The gravy is absolutely wonderful on top of the chicken, rice or roast potatoes!
I am a huge raspberry fan and am always looking for ways to use them! This Slow Cooker Raspberry Chicken is super easy and so tasty! I love combining different flavors and this recipe resulted in a perfect blend!
As a lover of gravy I can't get enough of this one! I always put a little extra on top of the chicken, I just can't help myself, and rice or roast potatoes as well!
Slow Cooker Raspberry Chicken is a hit with everyone! My husband isn't even a huge raspberry fan and he loves this simple weeknight chicken dinner. The easier, the better and this recipe definitely qualifies as easy!
If you're a fan of raspberry chicken I hope you check out our Balsamic Raspberry Garlic Chicken and Raspberry Balsamic Baked Chicken recipes. They're both worth a try in our opinion.
Ingredients in Slow Cooker Raspberry Chicken
- chicken breasts
- raspberry jam or jelly
- dry white wine
- red wine vinegar
- soy sauce
- yellow or dijon mustard
- garlic
- cool water
- cornstarch
- fresh raspberries
How to make Slow Cooker Raspberry Chicken
In a medium sized bowl combine jam or jelly, wine, vinegar, soy, mustard and garlic. Pour into a large re-sealable bag and add the chicken breasts. Make sure chicken is totally covered in the marinade, remove as much air as possible and marinate for at least 4 hours, if not overnight in the fridge. Adjust chicken breasts occasionally.
Dump chicken, with the marinade, into the slow cooker. Cook covered on low for 5-6 hours or high for 2-3 hours, or until your chicken breasts are done.
You now have a few options.
You can serve chicken directly from your slow cooker.
The other option is to make a gravy or sauce from the juices in your slow cooker. You have to try this at least once!
Set your oven temperature to 200 or 250 degrees. Remove chicken to a pan or into an oven safe serving dish with a slotted spoon. Place in the oven to keep warm while you make your gravy.
Turn your slow cooker up to high or pour liquid into a pot on your stove top. Bring to a boil, if it is not already. In a small cup combine water and cornstarch. Add to slow cooker and stir until incorporated. Stir covered on high for about 10-15 minutes or until sauce is thickened.
Pour over chicken when serving. Enjoy!
What to Serve with Slow Cooker Raspberry Chicken
Serve over steamed white rice or mashed potatoes to enjoy this gravy along with any vegetables of choice. This chicken recipe tastes great with everything.
Tips
- Make sure to marinate the chicken for at least 4 hours, or overnight in the fridge, before cooking it in your slow cooker to get the most flavor from your marinade. You'll be glad you did.
- If you want a thicker sauce, reduce the liquid in a saucepan on your stovetop before adding it to your slow cooker.
- To make a more intense raspberry flavor, use raspberry jam rather than jelly when prepping your chicken breast marinade.
- If desired, finish chicken breast off with a few minutes under broiler for extra glaze crispiness
- Add fresh raspberries or other berries if desired for added sweetness and texture.
FAQ's
Yes, you can! Both jelly and jam will work great and will both add a delicious sweet and tart flavor to the chicken.
It depends on how thick or thin you like your sauce/gravy. If you want it thicker then adding a cornstarch slurry (cornstarch combined with water) when the liquids start boiling will help thicken up the liquids into more of a gravy-like consistency. Stir regularly while boiling to make sure it doesn't stick and burn. Let the gravy simmer for 10-15 minutes until it reaches the desired thickness.
Try adding herbs and spices such as fresh parsley, oregano, rosemary, thyme, garlic powder, onion powder or paprika for an extra boost of flavor. You can also add fresh lemon juice or a tablespoon of balsamic vinegar for added tartness. Finally, try adding some chopped dried apricots or cranberries for a hint of sweetness.
Slow Cooker Raspberry Chicken Video
I knew I had to make a video of this chicken dish. You have to take a moment to have a look at this!
More Chicken Recipes
Do you like chicken? Here are some recipes you may also like to try.
Slow Cooker Raspberry Chicken
Ready to get cooking? Remember that you can print this recipe if you would like.
Slow Cooker Raspberry Chicken
Equipment
- 13 x 9 inch cake pan optional
- slotted spoon optional
- saucepan optional
Ingredients
- 4 chicken breast, boneless, skinless
- 1 cup raspberry jam or jelly
- ½ cup dry white wine
- ½ cup red wine vinegar
- ¼ cup soy sauce
- ¼ cup yellow or dijon mustard
- 2-4 tblsp garlic, minced (more or less to taste)
- 3 tblsp cool water
- 2 tblsp cornstarch
- raspberries, fresh, for serving if desired
Instructions
- In a medium sized bowl combine jam or jelly, wine, vinegar, soy, mustard and garlic.
- Pour into a large re-sealable bag and add the chicken breasts. Make sure chicken is totally covered in the marinade, remove as much air as possible and marinate for at least 4 hours, if not overnight in the fridge. Adjust chicken breasts occasionally.
- Dump chicken, with the marinade, into the slow cooker. Cook covered on low for 5-6 hours or high for 2-3 hours, or until your chicken breasts are done.
- You now have a few options.
Option 1
- You can serve chicken directly from your slow cooker.
Option 2
- The other option is to make a gravy or sauce from the juices in your slow cooker. You have to try this at least once!
- Set your oven temperature to 200 or 250 degrees. Remove chicken to a pan or into an oven safe serving dish with a slotted spoon. Place in the oven to keep warm while you make your gravy.
- Turn your slow cooker up to high or pour liquid into a pot on your stove top. Bring to a boil, if it is not already.
- In a small bowl combine water and cornstarch.
- Add to slow cooker and stir until incorporated.
- Stir covered on high for about 10-15 minutes or until sauce is thickened.
- Pour over chicken when serving. Enjoy!
Notes
- Make sure to marinate the chicken for at least 4 hours, or overnight in the fridge, before cooking it in your slow cooker to get the most flavor from your marinade. You'll be glad you did.
- If you want a thicker sauce, reduce the liquid in a saucepan on your stovetop before adding it to your slow cooker.
- To make a more intense raspberry flavor, use raspberry jam rather than jelly when prepping your chicken breast marinade.
- If desired, finish chicken breast off with a few minutes under broiler for extra glaze crispiness
- Add fresh raspberries or other berries if desired for added sweetness and texture.
Nutrition
Deidre Santos says
I love your recipes they look absolutely delicious!
Karin and Ken says
Well I can’t say thank you enough for saying that! You truly made my day! I always try me best! I am so happy to have you with me on my food journey! Take care and all the best to you. Hope to talk soon! Karin