Here’s a sweet-savory, easy Slow Cooker Cranberry Chicken — perfect for busy days and great served over rice or mashed potatoes.
🍗 Slow Cooker Cranberry Chicken
Ingredients (Serves 4–6)
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 can (14 oz) whole berry cranberry sauce
- 1 packet (1 oz) dry onion soup mix
- 1/2 cup French or Catalina dressing
- 1 tbsp Dijon mustard (optional)
- 1 tbsp soy sauce (optional, for depth)
- 1/4 tsp black pepper
- Fresh parsley for garnish (optional)
Instructions
1️⃣ Prep the Sauce
In a bowl, mix together:
- Cranberry sauce
- Onion soup mix
- Dressing
- Dijon and soy sauce (if using)
- Black pepper
2️⃣ Add to Slow Cooker
- Place chicken in the bottom of the slow cooker.
- Pour cranberry mixture evenly over chicken.
3️⃣ Cook
- Low: 5–6 hours
- High: 3–4 hours
Cook until chicken is tender and reaches 165°F (74°C).
4️⃣ Finish
- Spoon sauce over chicken before serving.
- Garnish with parsley if desired.
Serving Ideas
- White or wild rice
- Mashed potatoes
- Buttered egg noodles
- Steamed green beans or roasted Brussels sprouts
Tips & Variations
- Thicker sauce: Remove lid last 30 minutes or stir in 1 tbsp cornstarch mixed with 2 tbsp water.
- Tangier version: Add 1–2 tbsp apple cider vinegar.
- Holiday twist: Stir in dried cranberries or a splash of orange juice.
- Use thighs: They stay extra juicy and flavorful in the slow cooker.
If you’d like, I can also give you a 3-ingredient ultra-simple version or a baked oven version instead.
