Slow Cooker Raspberry Chicken

5 from 1 vote

This sweet and savory Raspberry Chicken is so easy to make in the slow cooker! Season the chicken and then let it slow-cook in a rich raspberry sauce until it’s tender and infused with delicious flavor.

Prep Time15

Cook Time3 30

Total Time3 45

Course: Main Course

Cuisine: American

Servings:

Calories: 215kcal

Author: Ryan Allen

Equipment

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