Slow Cooker Cranberry Chicken

This easy slow cooker cranberry chicken is a sweet-and-savory dinner that takes only four simple ingredients to prepare. Juicy chicken breasts slowly cook in a tangy cranberry sauce made with whole berry cranberry sauce, onion soup mix, and salad dressing. The result is tender, flavorful chicken with a rich sauce that pairs beautifully with rice, mashed potatoes, or vegetables.

Best of all, this is a true dump-and-go slow cooker recipe. Add everything to the crockpot, turn it on, and let it cook while you handle the rest of your day.

Ingredients

• 1 ½ to 2 pounds boneless, skinless chicken breasts
• 1 can (14 ounces) whole berry cranberry sauce
• 1 packet (1 ounce) dry onion soup mix
• ½ cup French or Catalina salad dressing

How to Make Slow Cooker Cranberry Chicken

1. Lightly coat the inside of your slow cooker with cooking spray or a small amount of oil.
2. Place the chicken breasts in the bottom of the slow cooker in a mostly even layer.
3. Spoon the entire can of whole berry cranberry sauce over the chicken.
4. Sprinkle the dry onion soup mix evenly over the cranberry sauce.
5. Pour the French or Catalina dressing over the top.
6. Cover and cook on LOW for 4 to 5 hours or HIGH for 2 ½ to 3 hours.
7. Check the thickest chicken breast with an instant-read thermometer. It should reach 165°F (74°C).
8. Serve the chicken whole or shred it with two forks and mix it with the cranberry sauce.

For a thicker sauce, cook uncovered on HIGH for another 15 to 20 minutes. Alternatively, mix 1 tablespoon cornstarch with 1 tablespoon cold water, stir it into the sauce, and cook until thickened.

What to Serve With Cranberry Chicken

This cranberry chicken is especially good served over fluffy white rice or creamy mashed potatoes. The starch helps soak up the sweet-tart sauce.

For an easy vegetable side, try:

• Steamed green beans
• Roasted broccoli
• Glazed carrots
• Simple green salad
• Roasted Brussels sprouts

For a fun leftover idea, shred the chicken and sauce and serve it on toasted sandwich buns.

Easy Variations

Use chicken thighs: Replace the chicken breasts with boneless, skinless chicken thighs. They stay especially juicy during slow cooking.

Make it less sweet: Use a zesty French dressing and add about 1 tablespoon of apple cider vinegar for extra tang.

Add some heat: Mix ¼ teaspoon of crushed red pepper flakes into the onion soup mix.

Add vegetables: Place sliced onions or baby carrots underneath the chicken before adding the cranberry sauce.

Gluten-free option: Choose a certified gluten-free onion soup mix and verify that your salad dressing is gluten-free.

Benefits of This Slow Cooker Chicken Recipe

• Only 4 ingredients: Simple enough for busy weeknights.
• Minimal preparation: There is no need to brown the chicken first.
• Hands-off cooking: The slow cooker handles most of the work.
• Family-friendly flavor: The combination of sweet cranberry and savory onion creates a comforting flavor.
• Easy meal prep: Leftovers can be refrigerated or frozen for future meals.
• Versatile serving options: Serve it with rice, mashed potatoes, vegetables, or use the shredded chicken for sandwiches.
• Great for busy families: Prep it in minutes before work or a busy afternoon.

Storage and Food Safety

Always cook chicken to a minimum internal temperature of 165°F (74°C) in the thickest part.

Refrigerate leftovers in shallow containers within 2 hours of cooking. Properly refrigerated leftovers can generally be kept for 3 to 4 days. For longer storage, freeze the cooked chicken and sauce for up to 3 months.

Avoid rinsing raw chicken, since splashing water can spread bacteria around the kitchen.