Here’s a simple, comforting slow cooker chicken with cranberry sauce recipe—great for busy days and surprisingly flavorful (sweet, tangy, and savory all at once).
🍗 Slow Cooker Chicken with Cranberry Sauce
🧾 Ingredients
- 4–6 boneless, skinless chicken breasts (or thighs)
- 1 can (14 oz / ~400g) whole cranberry sauce
- 1 packet onion soup mix (or 1 tbsp onion powder + 1 tsp salt as substitute)
- ½ cup orange juice (fresh or bottled)
- 1 tbsp Dijon mustard (optional, adds depth)
- 1–2 cloves garlic, minced
- Black pepper, to taste
- Fresh herbs (parsley or thyme), for garnish (optional)
👩🍳 Instructions
- Prep the slow cooker
Place chicken in a single layer at the bottom. - Mix the sauce
In a bowl, combine cranberry sauce, onion soup mix, orange juice, mustard, and garlic. - Pour & coat
Pour the mixture over the chicken, making sure it’s well coated. - Cook
- Low: 6–7 hours
- High: 3–4 hours
Chicken should be tender and easy to shred.
- Optional finishing step
Remove chicken and simmer the sauce (in a pan or using sauté mode) to thicken slightly. - Serve
Spoon sauce over the chicken and garnish with herbs.
🍽️ Serving Ideas
- Over steamed rice or mashed potatoes
- With roasted vegetables
- On a sandwich bun for a sweet-savory shredded chicken sandwich
🔄 Variations
- Add dried cranberries for extra texture
- Toss in sliced onions or carrots for a one-pot meal
- Use bone-in chicken for richer flavor (increase cooking time slightly)
If you want, I can give you a version using fresh cranberries or adjust it for a pressure cooker / Instant Pot.
