Slow Cooker Cranberry Chicken
Here’s everything you’ll need to make Slow Cooker Cranberry Chicken:
- 4 boneless, skinless chicken breasts (or thighs if you prefer dark meat)
- 1 can (14 oz) whole berry cranberry sauce
- 1 packet onion soup mix (like Lipton)
- 1 cup French dressing (or Catalina dressing)
- ½ teaspoon black pepper
- ¼ teaspoon salt (optional — some soup mixes are already salty)
- 1 tablespoon cornstarch (optional, for thickening)
- 1 tablespoon water (to mix with the cornstarch)
- Fresh parsley or thyme, for garnish (optional but adds a lovely touch)
Pro Tip:
If you love recipes that require minimal effort, you can also turn this into a 3 ingredient slow cooker cranberry chicken by skipping the salt, pepper, and cornstarch. It’s that forgiving.
Step-by-Step Directions
Cooking this dish couldn’t be easier. Seriously — this is the kind of recipe that makes you feel like a pro even on your busiest day.
Prepare the Chicken
Place the chicken breasts (or thighs) at the bottom of your slow cooker. You don’t need to brown them first — the slow cooker will do all the magic for you.
Make the Sauce
In a medium bowl, whisk together the cranberry sauce, onion soup mix, and French dressing until it’s smooth and glossy.
The smell alone will make your kitchen feel like a cozy holiday dinner.
Combine Everything
Pour the sauce over the chicken. Make sure all the pieces are well-coated so that every bite is packed with flavor.
Cook Low and Slow
- Low: 6–7 hours
- High: 3–4 hours
The chicken should be tender, juicy, and cooked to 165°F (74°C). By the end, the sauce turns into this beautiful, sticky glaze that clings to the chicken just right.
Thicken the Sauce (Optional)
If you like your sauce on the thicker side, remove the chicken and stir in a cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon water).
Cook on high for another 10–15 minutes, then return the chicken and stir everything together.
Serve and Enjoy
Serve the chicken warm, spooning that sweet and tangy sauce over the top. Garnish with parsley or thyme for a touch of color.
What to Serve with Slow Cooker Cranberry Chicken
This dish pairs beautifully with just about anything comforting. Some of my favorites:
- Creamy mashed potatoes
- Fluffy white or wild rice
- Roasted vegetables like carrots, green beans, or Brussels sprouts
- Or even buttered egg noodles for a cozy weeknight vibe
If you’re planning a full slow cooker dinner spread, pair it with my Crockpot Potato Soup Recipes.
For something smoky and bold, try my Grilled Monterey Chicken next — it’s another family favorite that’s easy and delicious.
And if you’re in the mood for more cozy chicken dishes, don’t miss Marry Me Chicken Soup — rich, creamy, and perfect for chilly nights.
Tips for Perfect Cranberry Chicken Every Time
After making this dish dozens of times, I’ve learned a few tricks that make it even better:
- Use thighs for extra tenderness. They don’t dry out as easily as chicken breasts.
- Add a pop of citrus. A tablespoon of orange juice or zest makes the cranberry flavor shine.
- Go homemade. If you’re using fresh cranberries, simmer them with ½ cup sugar and ¼ cup water before mixing.
- Make it ahead. Combine everything in a zip-top freezer bag, freeze, then thaw overnight before slow cooking.
- Turn leftovers into sandwiches. Shred the chicken and pile it on brioche buns with extra sauce. So good.
Storage and Leftover Tips
Leftovers store beautifully, which makes this a great meal prep recipe.
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze cooked chicken and sauce for up to 3 months.
- Reheat: Gently reheat on the stovetop or in the microwave. Add a splash of broth or water if the sauce thickens too much.
A Little Family Story
When my kids were little, they used to call this “Christmas Chicken” because of its bright red sauce. I’d make it on chilly winter evenings, serve it with mashed potatoes, and light a few candles.
Even now, when I make Slow Cooker Cranberry Chicken, it fills the house with that same cozy warmth. It’s one of those recipes that brings everyone to the table — no screens, no distractions, just that comforting feeling of home-cooked food and family laughter.
That’s the magic of recipes like this — they’re simple, but they create moments that stay with you.
Make It Your Own
The beauty of this recipe is how adaptable it is. Here are a few ways to give it your own twist:
- Spicy Kick: Add a pinch of chili flakes or hot sauce to the sauce mixture.
- Extra Tang: Stir in a tablespoon of apple cider vinegar.
- Holiday Touch: Add a few fresh cranberries to the top before cooking — they burst and make the dish extra festive.
- Creamy Version: Stir in 2 tablespoons of cream cheese at the end for a luscious sauce.
Pinterest-Worthy Presentation
If you love sharing food photos (like I do), this dish looks stunning on camera.
Try capturing:
- A top-down shot of the slow cooker before serving — that glossy red sauce is a showstopper.
- A plated photo with rice or mashed potatoes.
- A close-up shot of the sauce dripping over the chicken.
Reader FAQs About Slow Cooker Cranberry Chicken
Can I use chicken breasts instead of thighs?
Yes, both work great. Thighs are more forgiving and stay juicier, but breasts are leaner if you prefer that.
Can I make this with fresh cranberries?
Definitely! Just simmer them with sugar and water first to soften and sweeten them.
How long should I cook it?
On Low for about 6–7 hours or High for 3–4 hours, until the chicken is tender and cooked through.
What can I serve it with?
Mashed potatoes, rice, or roasted veggies all pair beautifully. Or make it part of a bigger spread with Crockpot Potato Soup and Grilled Monterey Chicken for a cozy family meal.
