Chicken Crock Pot Recipes


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Try This Amazing Slow Cooker Ruby Chicken Recipe


Try This Amazing Slow Cooker Ruby Chicken Recipe

In need of a new way to make chicken? This slow cooker chicken recipe is going to be a hit. Cranberries and orange juice provide a lot of flavor, along with plenty of important nutrients. Other flavorful ingredients include pumpkin pie spice and brown sugar.

Yes, you read that right. We're using pumpkin pie spice and brown sugar in a chicken recipe. Before you hit the back button on your browser, give this a chance. If fruit and meat can work, why not a pumpkin pie spice and brown sugar? Once you give this recipe a try, you'll see what we mean.

The saying does go “don't knock it 'till you've tried it!”. Plenty of cooks probably turned their nose up at chocolate sauce, missing out on a lot of great dinner recipes in the process. So, don't shy away from something a little unusual and give this slow cooker recipe a chance.

This recipe will need to cook for six to eight hours, on low. We recommend serving it with rice. This recipe can be a great one to leave cooking while you're at work, or off doing fun things with family or friends. Slow cooker recipes are great for that reason!

Slow Cooker Ruby Chicken


2 pounds chicken parts
2 tablespoons vegetable oil
2 teaspoons salt
2 teaspoons pumpkin pie spice
1 cup dark brown sugar
1 can orange juice, concentrated
2 teaspoons grated orange peel
1 pound whole cranberries


1. The night before cooking, thaw the orange juice and chicken.

2. Grate the orange peel and set aside in an air-tight sandwich bag in the fridge. Measure the salt, pumpkin pie spice, and brown sugar and combine in a sealed container.

3. In the morning place the vegetable oil in the crock pot, then add the chicken. Pour the thawed orange juice over the top of the chicken evenly.

4. Sprinkle the orange peel and the spice/brown sugar mixture over the chicken. Evenly distribute the cranberries over the entire mixture in the crock pot.

5. Cook on low 6-8 hours, until chicken is no longer pink inside. Serve over hot cooked rice.

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