Slow Cooker Cranberry Chicken

This is a wonderfully simple and delicious slow cooker recipe that’s perfect for busy days. The combination of tangy cranberries, sweet orange, and savory chicken creates a fantastic flavor profile that feels special enough for company but is easy enough for a weeknight. The chicken comes out incredibly tender and the sauce is perfect for spooning over rice or noodles.

Here is the recipe for Slow Cooker Cranberry Chicken.

Slow Cooker Cranberry Chicken

This dish is practically effortless. Just a few ingredients and your slow cooker do all the work, resulting in tender, flavorful chicken with a gorgeous sweet-tart cranberry sauce.

Yields: 4-6 servings
Prep time: 10 minutes
Cook time: 4-6 hours on LOW or 2-3 hours on HIGH

Ingredients

• 2-3 lbs boneless, skinless chicken breasts or thighs (thighs will be juicier)

• 1 can (14 oz) whole berry cranberry sauce

• 1 packet (1 oz) dry onion soup mix (like Lipton)

• ½ cup Russian or Catalina salad dressing (or a French dressing)

• ¼ cup orange juice (or chicken broth)

• 1 tablespoon brown sugar (optional, for extra sweetness)

• 1 teaspoon orange zest (optional, for brightness)

For Serving

• Cooked white rice, egg noodles, or mashed potatoes

• Fresh parsley or thyme, for garnish (optional)

Instructions

1. Place Chicken in Slow Cooker: Lightly grease the inside of your slow cooker with cooking spray or a little oil. Place the chicken breasts or thighs in a single layer at the bottom of the slow cooker.

2. Make the Sauce: In a medium bowl, combine the whole berry cranberry sauce, dry onion soup mix, Russian dressing, and orange juice. Whisk until everything is well combined and the soup mix is dissolved. If you like it a little sweeter, stir in the brown sugar.

3. Pour Sauce Over Chicken: Pour the cranberry mixture evenly over the chicken, making sure all pieces are covered.

4. Slow Cook:

   • Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours.

   • Cooking times will vary depending on your slow cooker and the thickness of the chicken. Chicken is done when it reaches an internal temperature of 165°F (74°C) and shreds easily with a fork.

5. Shred (Optional) and Serve:

   • For the best texture, you can remove the chicken, shred it with two forks, and then return it to the sauce. Or, you can serve the chicken breasts whole, spooning plenty of the delicious cranberry sauce over the top.

   • If desired, stir in the fresh orange zest just before serving for a bright, fresh flavor.

6. Garnish and Enjoy: Serve the chicken and sauce hot over rice, egg noodles, or mashed potatoes. Garnish with fresh parsley or thyme if desired.

Tips and Variations

• Chicken Thighs vs. Breasts: Chicken thighs will stay juicier and more tender during the long, slow cooking process. If using chicken breasts, be careful not to overcook them, or they can become dry.

• Cranberry Sauce: Whole berry cranberry sauce gives a nice texture, but jellied cranberry sauce will also work perfectly.

• Dressing Substitute: If you don’t have Russian or Catalina dressing, you can substitute with a mix of ⅓ cup ketchup and 2 tablespoons of vinegar (apple cider or white).

• Add Some Heat: Add a pinch of red pepper flakes or a dash of hot sauce to the sauce mixture for a little kick.

• Thicken the Sauce (Optional): If you prefer a thicker sauce, remove the chicken when it’s done. In a small bowl, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water to form a slurry. Stir the slurry into the sauce in the slow cooker and cook on HIGH for an additional 15-20 minutes until thickened. Return the chicken to the pot.

• Make it a Meal: Add some roughly chopped carrots and onions to the bottom of the slow cooker before adding the chicken for a complete one-pot meal.

Enjoy your incredibly easy and flavorful Slow Cooker Cranberry Chicken!