Slow Cooker Cranberry Chicken
Slow Cooker Cranberry Chicken is an easy dinner with tender chicken breasts covered in a sweet and tangy cranberry sauce. Just add a few simple ingredients to your slow cooker and let it do the work! Serve it over mashed potatoes, rice, or noodles for a meal the whole family can enjoy.
Servings: 6 people
Calories: 541kcal
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.
Nutrition
Serving: 1portion | Calories: 541kcal