Here’s a simple and flavorful Slow Cooker Cranberry Chicken recipe you can try. It balances sweet, tangy, and savory notes perfectly.
Ingredients (Serves 4–6)
- 4 boneless, skinless chicken breasts (or thighs)
- 1 cup whole cranberry sauce (canned or homemade)
- 1/2 cup orange juice
- 2 tablespoons honey or maple syrup
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: 1/2 teaspoon dried thyme or rosemary
Instructions
- Prep the slow cooker: Lightly grease the insert with cooking spray or a little olive oil.
- Mix the sauce: In a bowl, combine cranberry sauce, orange juice, honey/maple syrup, Dijon mustard, garlic, onion, salt, pepper, and herbs if using.
- Add the chicken: Place the chicken in the slow cooker and pour the sauce over it, making sure the chicken is coated.
- Cook: Cover and cook on LOW for 4–6 hours or HIGH for 2–3 hours, until the chicken is tender and fully cooked (internal temperature 165°F / 74°C).
- Serve: Spoon the cranberry sauce over the chicken and serve with rice, quinoa, or roasted vegetables.
Tips
- For a thicker sauce, remove the chicken at the end, stir the sauce, and let it cook uncovered for 10–15 minutes.
- Add a splash of balsamic vinegar for extra depth.
- Leftovers make great sandwiches or wraps.
If you want, I can also give you a version with fresh cranberries that’s tart, slightly chunky, and perfect for a holiday twist. Do you want me to do that?
