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Slow Cooker Cranberry Chicken Recipe

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  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 6-7 hours on LOW or 3-4 hours on HIGH
  • Total Time: 6 hours 10 minutes to 7 hours 10 minutes (LOW) or 3 hours 10 minutes to 4 hours 10 minutes (HIGH)
  • Yield: 4 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American

Description

This Slow Cooker Cranberry Chicken recipe combines tender, juicy chicken breasts with a tangy and sweet cranberry sauce mixture, cooked low and slow to perfection. With minimal prep and a comforting flavor profile, it’s an effortless meal perfect for busy days or cozy dinners. The chicken is shredded right in the slow cooker and served with a luscious sauce seasoned with French dressing and onion soup mix, delivering a deliciously unique twist on a classic slow-cooked dish.

Ingredients

Scale

Chicken

  • 4 boneless, skinless chicken breasts
  • Salt and black pepper, to taste

Sauce

  • 1 cup cranberry sauce (jellied or whole-berry)
  • 1/2 cup French dressing
  • 1 packet onion soup mix

Garnish & Equipment

  • Fresh parsley, chopped, for garnish (optional)
  • Nonstick cooking spray or a little oil, for greasing the slow cooker (optional)

Instructions

  1. Prepare Slow Cooker: Lightly grease the inside of your slow cooker with nonstick cooking spray or a little oil to prevent sticking and make cleanup easier.
  2. Season Chicken: Season both sides of the chicken breasts with salt and black pepper, then arrange them in an even layer on the bottom of the slow cooker.
  3. Make Sauce: In a medium mixing bowl, combine the cranberry sauce, French dressing, and onion soup mix. Stir until smooth and the soup mix is fully incorporated.
  4. Coat Chicken: Pour the cranberry mixture evenly over the chicken, ensuring each piece is well coated with the sauce.
  5. Cook: Cover the slow cooker with the lid and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the chicken is fully cooked, tender, and shreds easily with a fork.
  6. Shred Chicken: Remove the lid and use two forks to shred the chicken directly in the slow cooker. Stir the shredded chicken into the sauce until well combined and coated.
  7. Adjust Seasoning: Taste the sauce and add more salt or pepper if needed. If the sauce is too thick, stir in a splash of water or chicken broth to reach desired consistency.
  8. Serve: Serve the cranberry chicken hot with extra sauce spooned over the top. Garnish with freshly chopped parsley if desired.

Notes

  • You can use either jellied or whole-berry cranberry sauce depending on your texture preference.
  • If you want a thicker sauce, remove the lid during the last 30 minutes of cooking to allow some liquid to evaporate.
  • Serve over rice, mashed potatoes, or steamed vegetables for a complete meal.
  • Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.

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Find it online: https://familytastykitchen.com/slow-cooker-cranberry-chicken-recipe/