Slow Cooker Cranberry Chicken
This sweet and savory Slow Cooker Cranberry Chicken is incredibly easy to make with just a few ingredients. Tender chicken cooks slowly in a rich cranberry sauce that becomes tangy, slightly sweet, and full of comforting flavor. It’s perfect served over rice, mashed potatoes, or alongside roasted vegetables for a cozy family dinner.
Ingredients
- 2 pounds boneless, skinless chicken breasts or thighs
- 1 can whole berry cranberry sauce
- 1 packet onion soup mix
- 1/2 cup French dressing or Catalina dressing
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
Optional Garnish
- Fresh parsley
- Dried cranberries
- Green onions
Instructions
- Place the chicken breasts or thighs into the slow cooker.
- In a medium bowl, mix together the cranberry sauce, onion soup mix, French dressing, soy sauce, garlic powder, and black pepper.
- Pour the cranberry mixture evenly over the chicken.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours until the chicken is tender and fully cooked.
- Once cooked, spoon the sauce over the chicken before serving.
- Garnish with parsley or dried cranberries if desired.
Serving Ideas
- Serve over white rice or buttery mashed potatoes
- Pair with roasted carrots or green beans
- Use leftovers in sandwiches or wraps
Tips
- Chicken thighs stay extra juicy during slow cooking.
- Add a splash of orange juice for a citrus twist.
- For thicker sauce, remove the lid during the last 20 minutes of cooking.
- You can prepare everything the night before and refrigerate the insert until ready to cook.
Q/A
Q1: Can I use frozen chicken?
It’s best to thaw chicken first for even cooking and food safety.
Q2: Is the sauce very sweet?
No, it’s balanced with savory onion soup mix and tangy dressing.
Q3: Can I make this in the oven?
Yes, bake covered at 375°F (190°C) for about 35–45 minutes.
Q4: What vegetables go well with this dish?
Roasted broccoli, carrots, Brussels sprouts, or green beans pair perfectly.
Q5: Can I store leftovers?
Yes, refrigerate in an airtight container for up to 4 days or freeze for up to 2 months.