Description
Slow Cooker Cranberry Chicken is a flavorful and easy-to-make dish that features tender, shredded chicken breasts cooked in a tangy and sweet cranberry sauce. Perfect for a hands-off meal, this recipe combines simple pantry ingredients and slow cooker convenience to deliver a delicious, comforting dinner.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- Salt and black pepper, to taste
Sauce
- 1 cup cranberry sauce (jellied or whole-berry)
- 1/2 cup French dressing
- 1 packet onion soup mix
Others
- Fresh parsley, chopped, for garnish (optional)
- Nonstick cooking spray or a little oil, for greasing the slow cooker (optional)
Instructions
- Prepare the slow cooker: Lightly grease the inside of your slow cooker with nonstick spray or a little oil to help prevent sticking and make cleanup easier.
- Season the chicken: Season both sides of the chicken breasts with salt and black pepper, then place them in an even layer on the bottom of the slow cooker.
- Mix the sauce: In a medium mixing bowl, combine the cranberry sauce, French dressing, and onion soup mix. Stir until the mixture is smooth and the soup mix is fully incorporated.
- Coat the chicken: Pour the cranberry mixture evenly over the chicken, making sure each piece is well coated with sauce.
- Cook the chicken: Cover the slow cooker with the lid and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the chicken is cooked through, tender, and easily shreds with a fork.
- Shred the chicken: Once cooked, use two forks to shred the chicken directly in the slow cooker. Stir the shredded chicken into the sauce until everything is well combined and coated.
- Adjust seasoning: Taste and adjust seasoning with additional salt and pepper, if needed. If the sauce seems too thick, you can stir in a splash of water or chicken broth.
- Serve: Serve the cranberry chicken hot, spooning extra sauce over the top, and garnish with freshly chopped parsley if desired.
Notes
- You can use either jellied or whole-berry cranberry sauce based on your preference.
- For a thicker sauce, cook the chicken uncovered for the last 30 minutes to reduce liquid.
- Garnish with chopped fresh parsley adds a pop of color and freshness.
- If you prefer shredded texture, shred the chicken while still warm for best results.
- This dish pairs well with rice, mashed potatoes, or steamed vegetables.
