Slow Cooker Cranberry Chicken is an easy dinner with tender chicken and a sweet and tangy cranberry sauce. Just add a few simple ingredients to your slow cooker, and let it do the work! It is a great meal for busy days when you want dinner ready with little effort.
If you love cranberries, try my Cranberry Apple Chicken, too! You can also browse my Delicious Cranberry Recipes for more sweet and tart ideas to enjoy all year long.
Ingredients & Substitutions
- Chicken breasts: Boneless, skinless chicken breasts work well in this recipe because they soak up the sweet and tangy cranberry sauce as they cook. You can also use boneless, skinless chicken thighs, which tend to stay juicy and tender. Cooking times may vary slightly, so check that the chicken reaches an internal temperature of 165°F.
- Whole berry cranberry sauce: One 14-ounce can adds a sweet and tart cranberry flavor to the sauce. You can also use homemade Cranberry Sauce if you have some on hand. Use about 1 ¾ cups of homemade sauce in place of the canned sauce.
- French dressing: Adds a tangy, slightly sweet flavor to the sauce. Catalina dressing is an easy substitute and works just as well.
- Dry onion soup mix: Adds onion flavor and seasoning without needing lots of extra ingredients. Use one 1-ounce packet for the best balance of flavor.
- Rosemary (optional): Dried rosemary adds an earthy flavor, while fresh rosemary sprigs make a nice garnish. You can leave it out if you prefer. Fresh thyme would also work as a garnish.
- Black pepper (optional): Adds a little extra seasoning. Add it to taste, or leave it out if you prefer.
FAQs
Can I use frozen chicken breasts?
No, thaw the chicken breasts in the refrigerator before adding them to the slow cooker. Frozen chicken can take too long to reach a safe temperature in a slow cooker, which may allow bacteria to grow.
Can I shred the chicken?
Yes! Once the chicken is cooked through, use two forks to shred it right in the slow cooker. Stir the chicken into the cranberry sauce so it soaks up the flavor. You can also leave the chicken breasts whole and spoon the sauce over them.
How do I know when the chicken is done?
Check the thickest part of each chicken breast with a meat thermometer. The chicken should reach an internal temperature of 165°F before serving.
Can I add vegetables to the slow cooker?
You can serve vegetables on the side or add sturdy vegetables, such as carrots, to the slow cooker. Keep in mind that extra ingredients may change the cooking time and amount of sauce available.
Can I double this recipe?
You can double the ingredients if your slow cooker is large enough to hold everything safely. Avoid overfilling it, and make sure the chicken reaches 165°F before serving. Cooking time may vary.
What To Serve With Slow Cooker Cranberry Chicken
Slow Cooker Cranberry Chicken is delicious served with sides that soak up the sweet and tangy cranberry sauce. Here are a few ideas to complete your meal:
- Mashed Potatoes: Creamy mashed potatoes or skins-on mashed potatoes are perfect for spooning the cranberry sauce over.
- Rice: Fluffy white or brown rice makes an easy side for the saucy chicken.
- Egg Noodles: Serve the chicken and sauce over tender egg noodles for a filling dinner.
- Green Beans: Steamed or roasted green beans add a fresh, simple side.
- Roasted Carrots: The natural sweetness of roasted carrots (or air fryer carrots) pairs well with the tart cranberries.
How To Store Slow Cooker Cranberry Chicken
Refrigerate: Let the chicken cool slightly, then store it with the cranberry sauce in an airtight container in the refrigerator for up to 3 to 4 days.
To reheat: Reheat the chicken and sauce in a saucepan over medium-low heat until warmed through, or microwave individual portions in a microwave-safe dish. Add a splash of chicken broth if the sauce is too thick.
Freeze: Store the cooled chicken and sauce in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Slow Cooker Cranberry Chicken
Ingredients
- 2 to 2 ½ pounds boneless skinless chicken breasts
- 1 can (14 ounces) whole berry cranberry sauce
- ¾ cup (187.5 g) French dressing, or Catalina dressing
- 1 packet (1 ounce) dry onion soup mix
- 1 teaspoon dried rosemary, or a few fresh rosemary sprigs, for garnish (optional)
- Black pepper, to taste (optional)
Instructions
- Place the chicken breasts in the bottom of a 6-quart slow cooker in a single layer, or as close to a single layer as possible.
- In a medium bowl, stir together the cranberry sauce, French dressing, and dry onion soup mix until well combined. Pour the mixture evenly over the chicken.
- If using, sprinkle the rosemary and black pepper over the top.
- Cover and cook on low for 5 to 6 hours or on high for 3 to 3 ½ hours, until the chicken reaches an internal temperature of 165°F in the thickest part. Start checking toward the lower end of the cooking time to help keep the chicken from drying out.
- Leave the chicken breasts whole or shred them in the slow cooker using two forks. If shredding, stir the chicken into the cranberry sauce.
- Serve over mashed potatoes, rice, or egg noodles. Spoon plenty of the cranberry sauce over the chicken before serving.
Did you make this recipe?
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