Slow Cooker Cranberry Chicken is a wonderfully simple sweet-and-savory dinner that practically makes itself. Tender chicken simmers in a tangy blend of cranberry sauce, French dressing, and onion soup mix to create a glossy, flavorful sauce that tastes like you fussed all day when really, your slow cooker did the work.
Ingredients
- 4 boneless, skinless chicken breasts
- Salt and black pepper, to taste
- 1 cup cranberry sauce (jellied or whole-berry)
- 1/2 cup French dressing
- 1 packet onion soup mix
- Fresh parsley, chopped, for garnish (optional)
- Nonstick cooking spray or a little oil, for greasing the slow cooker (optional)
Instructions
- Lightly grease the inside of your slow cooker with nonstick spray or a little oil to help prevent sticking and make cleanup easier.
- Season both sides of the chicken breasts with salt and black pepper, then place them in an even layer on the bottom of the slow cooker.
- In a medium mixing bowl, combine the cranberry sauce, French dressing, and onion soup mix. Stir until the mixture is smooth and the soup mix is fully incorporated.
- Pour the cranberry mixture evenly over the chicken, making sure each piece is well coated with sauce.
- Cover the slow cooker with the lid and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the chicken is cooked through, tender, and easily shreds with a fork.
- Once cooked, use two forks to shred the chicken directly in the slow cooker. Stir the shredded chicken into the sauce until everything is well combined and coated.
- Taste and adjust seasoning with additional salt and pepper, if needed. If the sauce seems too thick, you can stir in a splash of water or chicken broth.
- Serve the cranberry chicken hot, spooning extra sauce over the top, and garnish with freshly chopped parsley if desired.
Variation
- Use boneless, skinless chicken thighs instead of breasts for an extra-juicy, richer version of this dish.
- Add 1–2 cups of halved fresh cranberries to the slow cooker along with the sauce mixture for a tart pop and more cranberry flavor.
- Stir in a spoonful of Dijon mustard or a splash of balsamic vinegar to the sauce mixture before cooking for added tang and depth.
Cooking Notes
- Slow cookers vary, so start checking the chicken at the lower end of the cook time the chicken is done when it reaches 165°F (74°C) and shreds easily.
- If you prefer to slice the chicken instead of shredding, reduce the cook time slightly so the chicken stays firm enough to cut into neat slices.
- For a thicker, glaze-like sauce, remove the lid for the last 20–30 minutes of cooking on HIGH to let some of the liquid evaporate.
Serving Suggestions
- Serve the cranberry chicken over a bed of fluffy white rice, brown rice, or wild rice blend to soak up all the sweet and savory sauce.
- Pair with creamy mashed potatoes and a simple green vegetable like steamed green beans or roasted broccoli for a comforting, complete meal.
- Use the shredded cranberry chicken as a filling for sandwiches, sliders, or wraps, topped with a little coleslaw or fresh greens.
Tips
- Avoid overcooking on HIGH; if your slow cooker runs hot, lean toward the shorter end of the cook time and check early.
- If the sauce is sweeter than you like, balance it with a squeeze of fresh lemon juice or a splash of vinegar at the end of cooking.
- Make this recipe ahead for meal prep the flavors deepen as it sits, and leftovers reheat beautifully for easy lunches or dinners.
Prep Time:
- Prep Time: 10 minutes
- Cook Time: 6–7 hours (LOW) or 3–4 hours (HIGH)
- Total Time: About 6 hours 10 minutes (LOW) or 3 hours 10 minutes (HIGH)
Nutritional Information (Per Serving)
- Calories: 320 kcal
- Protein: 28 g
- Sodium: 850 mg
Frequently Asked Questions
- Can I use frozen chicken breasts?
For food safety, it’s best to thaw chicken completely before adding it to the slow cooker. If you must start from frozen, increase the cook time and ensure the internal temperature reaches 165°F (74°C). - Can I make this recipe ahead of time?
Yes. You can mix the sauce and coat the chicken in the slow cooker insert, then cover and refrigerate up to 12 hours before cooking. When ready, place the insert in the slow cooker and cook as directed, adding extra time if starting from cold. - How do I store and reheat leftovers?
Store cooled cranberry chicken in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stovetop over low heat or in the microwave, adding a splash of water or broth if needed to loosen the sauce. - Can I double the recipe?
You can double it as long as your slow cooker is large enough (at least 6–7 quarts) and the chicken is mostly in a single layer. Add extra cook time as needed and ensure the chicken is fully cooked before shredding.
Conclusion
Slow Cooker Cranberry Chicken is a cozy, crowd-pleasing dish that turns a handful of pantry staples into something special. Sweet, tangy, and irresistibly saucy, it’s perfect for busy weeknights, holidays, or whenever you want a comforting dinner with minimal effort and maximum flavor.
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Slow Cooker Cranberry Chicken
- Total Time: About 6 hours 10 minutes (LOW) or 3 hours 10 minutes (HIGH)
- Yield: 4 servings 1x
- Diet: Gluten-free friendly (use gluten-free onion soup mix and dressing, if needed)
Description
Slow Cooker Cranberry Chicken is a wonderfully simple sweet-and-savory dinner that practically makes itself. Tender chicken simmers in a tangy blend of cranberry sauce, French dressing, and onion soup mix to create a glossy, flavorful sauce that tastes like you fussed all day when really, your slow cooker did the work.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- Salt and black pepper, to taste
- 1 cup cranberry sauce (jellied or whole-berry)
- 1/2 cup French dressing
- 1 packet onion soup mix
- Fresh parsley, chopped, for garnish (optional)
- Nonstick cooking spray or a little oil, for greasing the slow cooker (optional)
Instructions
- Lightly grease the inside of your slow cooker with nonstick spray or a little oil to help prevent sticking and make cleanup easier.
- Season both sides of the chicken breasts with salt and black pepper, then place them in an even layer on the bottom of the slow cooker.
- In a medium mixing bowl, combine the cranberry sauce, French dressing, and onion soup mix. Stir until the mixture is smooth and the soup mix is fully incorporated.
- Pour the cranberry mixture evenly over the chicken, making sure each piece is well coated with sauce.
- Cover the slow cooker with the lid and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the chicken is cooked through, tender, and easily shreds with a fork.
- Once cooked, use two forks to shred the chicken directly in the slow cooker. Stir the shredded chicken into the sauce until everything is well combined and coated.
- Taste and adjust seasoning with additional salt and pepper, if needed. If the sauce seems too thick, you can stir in a splash of water or chicken broth.
- Serve the cranberry chicken hot, spooning extra sauce over the top, and garnish with freshly chopped parsley if desired.
Notes
- You can use either jellied or whole-berry cranberry sauce; whole-berry adds extra texture, while jellied yields a smoother sauce.
- If your chicken breasts are very large, you may want to cut them in half lengthwise for more even cooking.
- The sauce will thicken slightly as it cools; if you prefer a looser sauce, stir in a bit of warm water or chicken broth just before serving.
- Taste the sauce before adding extra salt onion soup mix and French dressing can both be quite salty on their own.
- Prep Time: 10 minutes
- Cook Time: 6–7 hours (LOW) or 3–4 hours (HIGH)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320 kcal
- Sugar: 18 g (approx., varies by sauce and dressing)
- Sodium: 850 mg (approx., varies by onion soup mix and dressing)
- Fat: 9 g (approx.)
- Saturated Fat: 2 g (approx.)
- Unsaturated Fat: 6 g (approx.)
- Trans Fat: 0 g (approx.)
- Carbohydrates: 30 g (approx.)
- Fiber: 1 g (approx.)
- Protein: 28 g (approx.)
- Cholesterol: 85 mg (approx.)
Keywords: slow cooker cranberry chicken, crockpot cranberry chicken, sweet and savory chicken, easy chicken dinner, dump and go, weeknight meal