Here’s a simple slow cooker cranberry chicken “dump” style recipe that’s sweet, tangy, and practically effortless:
Slow Cooker Cranberry Chicken
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup whole cranberry sauce (canned or homemade)
- 1/2 cup orange marmalade (or apricot preserves)
- 1 tablespoon soy sauce (optional, for depth)
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions:
- Dump everything into the slow cooker: Place chicken breasts in the bottom. Pour cranberry sauce, orange marmalade, and soy sauce over the top. Sprinkle garlic powder, salt, and pepper.
- Cook: Cover and cook on low for 4–6 hours or high for 2–3 hours, until chicken is cooked through and tender.
- Serve: Spoon the cranberry sauce over the chicken. Delicious over rice, quinoa, or mashed potatoes.
Optional Tweaks
- Citrus boost: Add a squeeze of fresh orange juice for extra tang.
- Herbs: Thyme or rosemary complements the cranberry flavor nicely.
- Thickened sauce: If you want a thicker glaze, remove the chicken at the end and stir in 1 teaspoon of cornstarch mixed with 1–2 tablespoons of water, then cook on high for 10 minutes.
If you want, I can also make a dump-style slow cooker cranberry chicken with fresh cranberries, which gives a fresher, slightly tart flavor compared to canned cranberry sauce.
Do you want that version too?
