This Slow Cooker Raspberry Chicken is a delightful blend of sweet and savory! Seasoned chicken slow-cooks in a mouthwatering raspberry sauce until perfectly tender for a flavor-packed dish the whole family is sure to love.
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If you’re looking to change up your chicken routine, this raspberry chicken is exactly what you need. The sweet-tangy sauce pairs perfectly with the savory seasoned chicken, creating a memorable meal that’s sure to become a new favorite in your home, just like it has in ours!
For more ways to use fruit in savory dishes, check out my Crock Pot Brown Sugar Pineapple Ham, Creamy Lemon Herb Chicken, and Grape Jelly & Chili Sauce Meatballs next.
Why You’ll Love This Raspberry Chicken Recipe
- Minimal Effort: You don’t have to sear the chicken breasts first for this recipe. Simply season them and add them directly to your slow cooker. Then, mix up the raspberry sauce for the chicken, pour it on, and let the slow cooker do the rest!
- Family-Friendly: This chicken dish is flavorful, yet mild enough for all ages, making it a dinnertime favorite.
- Delicious Leftovers: The flavor gets even better the next day, so you’ll have a tasty lunch or dinner that’s ready to reheat and eat.
Ingredients
Here are the simple ingredients you’ll need to make this chicken with raspberry sauce.
- Chicken: I used boneless, skinless chicken breasts for this recipe, which become perfectly tender and shred easily after cooking for hours in the sauce
- Chicken Seasonings: You’ll need a combination of garlic powder, onion powder, paprika, black pepper, and salt to season the chicken breasts.
- Raspberry Preserves: Add a sweet and fruity flavor to the dish that pairs nicely with the savory seasonings on the chicken.
- Ketchup: Adds acidity and tanginess to the raspberry chicken sauce.
- Ground Ginger: Brings a warm and aromatic note to the sauce.
- Minced Garlic: Adds another layer of savory flavor to the dish.
- Soy Sauce: Adds umami flavor to the dish, helping to balance the sweetness. I recommend using low-sodium soy sauce so the dish doesn’t become overly salty.
- Honey: Adds natural sweetness and caramelizes nicely as the chicken cooks.
- Red Pepper Flakes: Adds a hint of heat which balances the other flavors.
- Cornstarch: Used to thicken the sauce at the end of cooking.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Orange-Raspberry Chicken: Replace half of the raspberry preserves with orange preserves or orange marmalade to add a citrusy flavor that pairs nicely with the soy sauce and ginger.
- Balsamic Raspberry Chicken: Mix a tablespoon of good quality balsamic vinegar into the sauce to give the dish a deeper, more tangy flavor.
- BBQ Raspberry Chicken: Swap the ketchup for your favorite BBQ sauce to change things up with a little smoky flavor.
How to Make Raspberry Chicken in the Slow Cooker
To get started, gather your ingredients and get your slow cooker ready.
- Step 1: Season the chicken. Season both sides of each chicken breast with garlic powder, onion powder, paprika, and black pepper. Then, place the seasoned chicken into your slow cooker.
- Step 2: Add the sauce. Whisk together the raspberry preserves, ketchup, ginger, garlic, soy sauce, honey, and red pepper flakes.
- Step 3: Add sauce and cook. Pour the sauce onto the chicken. Cook for 2.5-3.5 hours on high or 4.5-6 hours on low.
- Step 4: Shred the chicken. When the chicken is done, remove it from the slow cooker and shred it with two forks.
- Step 5: Thicken the sauce. Remove ¼ cup of sauce and place into a small bowl. Add the cornstarch and whisk until there are no lumps. Stir the cornstarch slurry into the sauce in the slow cooker. Then, add the chicken back in and coat it in the sauce.
Hint: Keep the chicken warming.
If you’re not ready to serve after shredding the chicken, turn the slow cooker to warm so everything stays nice and hot until it’s time to eat.
Storage Directions
- Refrigeration: Store cooled leftovers in an airtight container in the refrigerator for 3-4 days.
- Reheating: Reheat the chicken in the microwave in 30-second intervals or on the stovetop over low heat until warmed through.
- Freezing: Place cooled chicken and sauce in a freezer-safe container or zip-top bag, and freeze for up to 3 months. Be sure to thaw overnight in the refrigerator before reheating.
Serving Suggestions
- My favorite way to enjoy this chicken is garnished with green onions over some Slow Cooker Rice.
- If you’re not in the mood for rice, you can also serve the chicken over these Crock Pot Cream Cheese Mashed Potatoes or these Slow Cooker Garlic Mashed Potatoes.
- Don’t forget the veggies! Serve your chicken dinner with some Crock Pot Glazed Carrots or some slow cooked Corn on the Cob.
Expert Tips
- Use a liner: I’m a big fan of using slow cooker liners because they make cleanup so easy!
- Adjust the sweetness: Since different brands of fruit preserves can vary in terms of sweetness, be sure to taste the sauce mixture before pouring it over the chicken. If it’s too sweet for your liking, add a little more soy sauce to balance it out.
- Don’t add the cornstarch too early: Be sure not to add the cornstarch slurry until the end of cooking, as adding it early can cause it to become too thick or even gummy.
Recipe FAQs
Yes, you can, but note that jam will be smoother and slightly sweeter than preserves. You can add a bit of tartness by mixing it with a splash of lemon juice.
Yes. Boneless chicken thighs are a good alternative as they will stay tender and juicy in the slow cooker. You can also try bone-in chicken breasts, bone-in chicken thighs, drumsticks, or wings, but note that you may need to adjust the cooking time, and you’ll be skipping the shredding step.
More Delicious Chicken Dishes
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Slow Cooker Raspberry Chicken
Ingredients
- 4 boneless, skinless chicken breasts
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- 1½ cups seedless raspberry preserves
- ⅓ cup ketchup
- ½ teaspoon ground ginger
- 2 teaspoons garlic minced
- ¼ cup low-sodium soy sauce
- 2 tablespoons honey
- ⅛ teaspoon red pepper flakes
- 2 tablespoons cornstarch
- sliced green onions for garnish
Instructions
- Season both sides of the chicken with garlic powder, paprika, black pepper, and onion powder. Then, place in the slow cooker.
- Add raspberry preserves, ketchup, ginger, garlic, soy sauce, honey, and red pepper flakes in a medium bowl. Whisk until well combined, then pour the mixture over the chicken.
- Cover and cook on high for 2½-3½ hours or low for 4½-6 hours.
- Remove the chicken and shred it with two forks. Remove ¼ cups of sauce and whisk the sauce and cornstarch in a small bowl until there are no lumps, then stir into the sauce. Add the chicken back into the slow cooker and coat it in the sauce.
- Serve over rice and garnish with green onions.
Notes
- Use a liner: I’m a big fan of using slow cooker liners because they make cleanup so easy!
- Adjust the sweetness: Since different brands of fruit preserves can vary in terms of sweetness, be sure to taste the sauce mixture before pouring it over the chicken. If it’s too sweet for your liking, add a little more soy sauce to balance it out.
- Don’t add the cornstarch too early: Be sure not to add the cornstarch slurry until the end of cooking, as adding it early can cause it to become too thick or even gummy.
Nutrition
*Nutrition information is an estimate. It may vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact ingredient numbers, I recommend calculating them with your preferred nutrition calculator.
Ryan Allen says
The chicken is so flavorful and tender. I do highly recommend using raspberry jam or preserves that are seedless.