Slow Cooker Cranberry Chicken

ByDavid Loa

Ingredients

  • 2 lbs (900 g) boneless, skinless chicken breasts or thighs
  • 1 (14 oz/400 g) can whole berry cranberry sauce
  • 1 packet (1 oz) onion soup mix
  • ½ cup French dressing or Catalina dressing
  • 2 tablespoons Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • ½ teaspoon black pepper
  • 1 tablespoon chopped fresh parsley (for garnish)

Instructions

  1. Lightly spray the slow cooker with nonstick cooking spray.
  2. Arrange the chicken in a single layer in the slow cooker.
  3. In a bowl, whisk together the cranberry sauce, onion soup mix, French dressing, Dijon mustard, Worcestershire sauce, garlic, thyme, and black pepper.
  4. Pour the cranberry mixture evenly over the chicken.
  5. Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until the chicken is tender and reaches an internal temperature of 165°F (74°C).
  6. Spoon the sauce over the chicken before serving.
  7. Garnish with fresh parsley.

Optional Gravy

For a thicker sauce:

  • Mix 1 tablespoon cornstarch with 2 tablespoons cold water.
  • Stir it into the slow cooker during the last 20–30 minutes of cooking on HIGH, until the sauce thickens.

Serving Suggestions

  • Steamed white or brown rice
  • Creamy mashed potatoes
  • Buttered egg noodles
  • Roasted green beans or broccoli
  • A fresh garden salad

Tips

  • Chicken thighs stay especially juicy during slow cooking.
  • Add ½ cup chopped onion to the slow cooker for extra flavor.
  • Stir in a handful of dried cranberries during the last 30 minutes for extra texture.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.

Prep Time: 10 minutes
Cook Time: 5–6 hours (LOW) or 3–4 hours (HIGH)
Total Time: About 5 hours 10 minutes
Servings: 6