Slow Cooker Cranberry Chicken

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Slow Cooker Cranberry Chicken

Servings: 4–6 | Prep time: 5 mins | Cook time: 3–4 hours (High) or 6–8 hours (Low)

Ingredients

  • Chicken: 1.5 to 2 lbs boneless, skinless chicken breasts or thighs.

  • Cranberry Sauce: 1 can (14 oz) whole berry cranberry sauce.

  • Dressing: 1 cup Russian or French salad dressing.

  • Seasoning: 1 packet (1 oz) dry Onion Soup Mix.

  • Optional: Fresh rosemary or chopped parsley for garnish.

Instructions

  1. Layer the Chicken: Place the chicken breasts or thighs in the bottom of your slow cooker in a single layer.

  2. Mix the Sauce: In a medium bowl, whisk together the cranberry sauce, salad dressing, and dry onion soup mix until well combined.

  3. Combine: Pour the mixture evenly over the chicken, ensuring every piece is covered.

  4. Cook: Cover and cook on Low for 6–8 hours or High for 3–4 hours. The chicken should be tender and reach an internal temperature of 165°F (74°C).

  5. Serve: Remove the chicken and spoon the excess sauce over the top. Garnish with fresh herbs if desired.

Nutritional Information (Per Serving)

Estimates based on 6 servings using chicken breast.

Nutrient Amount
Calories 340 kcal
Protein 26g
Total Fat 12g
Carbohydrates 32g
Sodium 850mg

Benefits of This Dish

  • Anti-Oxidant Boost: Cranberries are packed with Vitamin C and fiber.

  • High Protein: Lean chicken breast provides a solid protein base for muscle repair.

  • Low Effort, High Reward: Perfect for busy weeknights or hosting a crowd without the stress.

Chef’s Tips & Notes

  • The Searing Secret: If you have an extra 5 minutes, sear the chicken in a pan with a little olive oil before putting it in the slow cooker to lock in juices and add texture.

  • Thicken the Sauce: If the sauce is too thin at the end, whisk 1 tablespoon of cornstarch with 1 tablespoon of cold water and stir it into the slow cooker for the last 15 minutes of cooking.

  • Serving Suggestions: This pairs beautifully with mashed potatoes, white rice, or quinoa to soak up that tangy sauce.

Q&A

Q: Can I use frozen chicken? A: It is generally safer to thaw chicken before slow cooking to ensure it spends less time in the “danger zone” for bacteria. If you must use frozen, add 1-2 hours to the cook time.

Q: Is there a way to reduce the sugar? A: Yes! Use a “no sugar added” cranberry sauce and look for a low-sugar vinaigrette style French dressing.

Q: Can I make this in an Instant Pot? A: Absolutely. Cook on High Pressure for 10–12 minutes with a natural release for 5 minutes.

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