This tender slow cooker chicken soaks up a glossy, sweet-and-tangy cranberry sauce that clings to every bite. The sauce has whole berry texture and bright flavor that pairs well with creamy sides. It is make-ahead friendly and ideal for busy nights. If you enjoy simple chicken dinners, try our Mushroom Chicken next.
Why You’ll Love This Recipe
- Minimal prep with just a few pantry ingredients
- Hands-off cooking that delivers moist chicken
- Sweet-tangy sauce that coats the meat beautifully
- Flexible for shredding or serving whole
Tips for Success
- Arrange chicken in a single layer so it cooks evenly.
- Check temperature early to avoid overcooking the breasts.
- Shred the chicken in the sauce so it absorbs more flavor.
- Use a meat thermometer to confirm 165°F in the thickest part.
- Start on the lower end of the time range for juicier results.
Ingredients and Substitutions
Boneless skinless chicken breasts
These stay tender while absorbing the cranberry sauce. Chicken thighs work as a juicier substitute; adjust time slightly and confirm they reach 165°F.
Whole berry cranberry sauce
One 14-ounce can gives the sauce its signature sweet-tart flavor and texture. Homemade cranberry sauce works in the same amount.
French dressing
This adds tang and slight sweetness that balances the cranberries. Catalina dressing is a direct swap.
Dry onion soup mix
The packet seasons the sauce with onion flavor and saves extra steps. One 1-ounce packet is the right amount.
Dried rosemary
Optional dried rosemary adds an earthy note. Fresh sprigs work as a garnish instead, or leave it out entirely. Fresh thyme is another option.
Black pepper
A pinch of black pepper rounds out the flavors. Add to taste or skip if preferred.
Storage Tips
Cool slightly, then refrigerate chicken and sauce in an airtight container for up to 3 to 4 days. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently with a splash of broth if needed.
Crockpot Chicken with Cranberry Sauce
Ingredients
Chicken
- 2 to 2 ½ pounds boneless skinless chicken breasts
Cranberry Sauce
- 1 can (14 ounces) whole berry cranberry sauce
- ⅔ cup French dressing, or Catalina dressing
- 1 packet (1 ounce) dry onion soup mix
- 1 teaspoon dried rosemary, optional
- Black pepper, to taste (optional)
Instructions
Prepare the chicken
- Place the chicken breasts in a single layer in a 6-quart slow cooker.
Make the sauce
- In a medium bowl, stir together the cranberry sauce, French dressing, and dry onion soup mix until combined. Pour evenly over the chicken. Sprinkle with rosemary and black pepper if using.
Cook
- Cover and cook on low for 5 to 6 hours or on high for 3 to 3 ½ hours, until the chicken reaches 165°F in the thickest part. Check early to keep the meat moist.
Finish and serve
- Leave the breasts whole or shred them in the slow cooker with two forks and stir into the sauce. Serve over mashed potatoes, rice, or egg noodles with extra sauce spooned on top.
This recipe was inspired by Slow Cooker Cranberry Chicken by Iamhomesteader.com