Here’s a simple and flavorful Slow Cooker Cranberry Chicken recipe. It’s sweet, tangy, and perfect for a hands-off dinner or holiday-inspired meal.
Ingredients (serves 4)
- 4 boneless, skinless chicken breasts
- 1 cup whole berry cranberry sauce (canned or homemade)
- 1/2 cup orange juice
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Optional: fresh rosemary or thyme for garnish
Instructions
- Prepare the slow cooker:
Lightly spray the slow cooker with non-stick cooking spray. - Combine ingredients:
Place the chicken breasts in the slow cooker. In a small bowl, mix cranberry sauce, orange juice, soy sauce, garlic powder, salt, and pepper. Pour over the chicken. - Cook:
Cover and cook on low for 4–6 hours or high for 2–3 hours, until the chicken reaches an internal temperature of 165°F (74°C) and is tender. - Serve:
Spoon the cranberry sauce over the chicken when serving. Garnish with fresh rosemary or thyme if desired.
💡 Tips:
- Serve with rice, quinoa, or mashed potatoes to soak up the sauce.
- For extra flavor, sauté the chicken lightly before adding it to the slow cooker.
- You can add diced onions or bell peppers to the slow cooker for extra veggies.
If you want, I can give a quick 30-minute stovetop cranberry chicken version that’s just as tasty but faster.
