This slow cooker cranberry chicken is my go-to meal when work weeks get busy. All you do is put raw chicken in the slow cooker, pour canned cranberry sauce on top, add one more ingredient from your pantry, and let it cook low and slow. The chicken comes out sweet, savory, and so good that it disappears from the table fast!
This mix might sound a little old-fashioned — and it is! But it’s the kind of warm, cozy dish you’d find at a Midwest potluck. And honestly, dishes like this never really go out of style.
This creamy, tangy cranberry chicken is a lifesaver on hectic days. With only three simple ingredients and a slow cooker, you get tender, juicy chicken soaked in a sweet-savory sauce. It’s cozy comfort food with old-fashioned charm, perfect for busy families who still want a warm, homemade dinner without much effort.
Servings: 4
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 can (14 ounces) jellied cranberry sauce
- 1 packet (1 ounce) dry onion soup mix
Slow Cooker Cranberry Chicken: Directions
- Add the chicken. Lay the raw chicken breasts flat in a single layer at the bottom of a 4- to 6-quart slow cooker. Place the pieces in one layer so they cook the same. Do not put them on top of each other.
- Add the cranberry sauce. Open the can of jellied cranberry sauce and scoop the whole thing right on top of the chicken. Use the back of a spoon to gently spread it out so it covers most of the chicken.
- Sprinkle the soup mix. Evenly sprinkle the dry onion soup mix over the cranberry sauce layer. Try to cover the whole top so every bite gets flavor.
- Cook it low and slow. Put the lid on the slow cooker. Cook it on LOW flame about 4 -6 hours, or on HIGH heat for 2½ to 3½ hours. The chicken is ready when it’s fully cooked and falls apart easily with a fork.
- Shred the chicken. Once the chicken is done, use two forks to shred it (or slice it) right there in the slow cooker. Stir it around so every piece gets coated in that sweet cranberry-onion sauce.
- Taste and serve. Give it a taste before adding any salt — the onion soup mix is already salty, so you probably won’t need more. Serve the chicken hot with lots of sauce spooned over your favorite side.