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Slow Cooker Cranberry Chicken

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Slow Cooker Cranberry Chicken

This Slow Cooker Cranberry Chicken is one of the easiest dump-and-go dinners you’ll ever make. Tender chicken breasts are slow-cooked in a sweet and tangy cranberry sauce made with whole berry cranberry sauce, onion soup mix, and a touch of orange juice. As it cooks, the chicken becomes incredibly juicy while the sauce thickens into a rich glaze that’s perfect over rice, mashed potatoes, or roasted vegetables. With just a few simple ingredients and minimal prep, this comforting meal is ideal for busy weeknights, holiday dinners, or effortless meal prep.

Ingredients

Main Ingredients

  • 2 lbs (900g) boneless, skinless chicken breasts
  • 1 (14 oz) can whole berry cranberry sauce
  • 1 packet (1 oz) dry onion soup mix
  • ½ cup orange juice
  • 1 tbsp Dijon mustard
  • 1 tbsp Worcestershire sauce
  • 2 cloves garlic, minced
  • ½ tsp black pepper
  • 1 tsp dried thyme
  • 1 tsp dried rosemary

Optional Garnish

  • Fresh parsley, chopped
  • Fresh cranberries
  • Orange zest

Instructions

  1. Lightly grease the inside of your slow cooker.
  2. Arrange the chicken breasts in a single layer on the bottom.
  3. In a medium bowl, whisk together the cranberry sauce, onion soup mix, orange juice, Dijon mustard, Worcestershire sauce, garlic, black pepper, thyme, and rosemary until well combined.
  4. Pour the cranberry mixture evenly over the chicken, making sure each piece is coated.
  5. Cover with the lid and cook:
    • LOW: 5–6 hours
    • HIGH: 2½–3 hours
  6. Check that the chicken reaches an internal temperature of 165°F (74°C).
  7. For shredded chicken, remove the chicken from the slow cooker and shred with two forks. Return it to the sauce and stir well.
  8. For whole chicken breasts, spoon the cranberry sauce over the top before serving.
  9. Garnish with fresh parsley, orange zest, or a few fresh cranberries for extra color.

Tips & Notes

  • Chicken thighs can be substituted for extra juicy results.
  • Add sliced onions or mushrooms for additional flavor.
  • If you prefer a thicker sauce, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it into the slow cooker during the last 20 minutes of cooking.
  • Leftovers keep well in the refrigerator for up to 4 days.
  • Freeze cooled portions in airtight containers for up to 3 months.

Serving Suggestions

  • Creamy mashed potatoes
  • Buttered rice
  • Roasted sweet potatoes
  • Green beans
  • Steamed broccoli
  • Garlic bread
  • Egg noodles

Q&A

Can I use frozen chicken?
For food safety, thaw the chicken completely before placing it in the slow cooker.

Can I make this ahead of time?
Yes! Assemble everything in the slow cooker insert the night before, refrigerate, and start cooking the next day.

Can I use homemade cranberry sauce?
Absolutely! Homemade cranberry sauce works wonderfully and adds even more fresh flavor.

Servings

6 servings

Nutrition (Approx. Per Serving)

  • Calories: 305
  • Protein: 35g
  • Carbohydrates: 17g
  • Fat: 9g
  • Saturated Fat: 2g
  • Fiber: 1g
  • Sugar: 13g
  • Sodium: 620mg

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