Crockpot Chicken with Cranberry Sauce
Tender Crockpot chicken with cranberry sauce simmers in a sweet and tangy glaze. Minimal prep, big flavor, and perfect for busy weeknights.
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.