Here’s an easy, sweet-tangy Slow Cooker Cranberry Chicken recipe that’s perfect for busy days 🍗🍒
🍒 Slow Cooker Cranberry Chicken
Ingredients
- 4 boneless, skinless chicken breasts (or 6 thighs)
- 1 (14 oz) can whole berry cranberry sauce
- ½ cup French dressing (or Catalina dressing)
- 1 packet (1 oz) onion soup mix
- 1 tbsp Dijon mustard (optional, adds depth)
- 1 tbsp honey (optional, for extra sweetness)
- Salt & black pepper to taste
Instructions
- Place chicken in the bottom of the slow cooker.
- In a bowl, mix cranberry sauce, dressing, onion soup mix, mustard, and honey.
- Pour sauce over chicken, coating evenly.
- Cover and cook:
- Low: 5–6 hours
- High: 3–4 hours
- Chicken is done when it reaches 165°F (74°C) and is tender.
Spoon extra sauce over the top before serving.
🍽 Serving Ideas
- Over rice or mashed potatoes
- With roasted green beans
- On toasted buns as shredded cranberry chicken sandwiches
💡 Tips
- Want thicker sauce? Remove lid last 30 minutes or stir in 1 tbsp cornstarch + 1 tbsp water.
- Add fresh rosemary or thyme for a holiday-style flavor.
- For a lighter version, use homemade cranberry sauce and low-sugar dressing.
If you’d like, I can also give you:
- A 3-ingredient version
- A healthy clean-eating version
- Or a festive Thanksgiving-style version 😊
