Looking for a simple yet flavorful meal that practically cooks itself? This Crockpot Cranberry Chicken recipe is a must-try! The combination of juicy chicken, tangy cranberries, and a touch of sweetness creates a well-balanced dish that is perfect for family dinners, meal prep, or even holiday gatherings. Whether you’re a beginner or a seasoned cook, this recipe is easy to follow and guaranteed to impress.
Why You’ll Love This Recipe
- Effortless Cooking – Let your slow cooker do all the work while you go about your day.
- Deliciously Balanced Flavors – The tartness of cranberries perfectly complements the savory chicken and sweet sauce.
- Versatile Meal Option – Ideal for weeknight dinners, meal prepping, or even festive holiday meals.
- Minimal Ingredients – Requires only a handful of pantry staples to create a flavorful dish.
Ingredients
Here’s what you’ll need to make this Crockpot Cranberry Chicken:
Main Ingredients:
- 4 boneless, skinless chicken breasts (or thighs for a juicier option)
- 1 can (14 oz) whole berry cranberry sauce
- 1 cup barbecue sauce (your favorite brand)
- 1/2 cup orange juice (for added depth of flavor)
- 1 packet dry onion soup mix (or 1 teaspoon garlic powder and 1 teaspoon onion powder as a substitute)
- 1 tablespoon Dijon mustard (optional, for extra tang)
- 1 tablespoon brown sugar (optional, for added sweetness)
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
Optional Garnishes:
- Fresh parsley, chopped
- Orange zest
- Dried cranberries for extra texture
Step-by-Step Instructions
1. Prep the Chicken
Pat the chicken breasts dry with paper towels. Season both sides with salt and black pepper. This helps to enhance the flavor before adding the sauce.
2. Mix the Sauce
In a medium-sized bowl, combine the whole berry cranberry sauce, barbecue sauce, orange juice, dry onion soup mix, Dijon mustard, and brown sugar. Stir well to ensure all ingredients are evenly mixed.
3. Assemble in the Crockpot
Place the seasoned chicken breasts in the crockpot in an even layer. Pour the cranberry sauce mixture over the chicken, making sure each piece is well-coated.
4. Slow Cook to Perfection
Cover the crockpot with the lid and cook on low for 4-6 hours or high for 2-3 hours. The chicken should be tender and easily shredded with a fork when done.
5. Serve and Enjoy
Once cooked, serve the chicken whole or shredded over rice, mashed potatoes, or roasted vegetables. Spoon extra sauce over the top for maximum flavor. Garnish with fresh parsley, orange zest, or dried cranberries for an extra touch.
Tips for the Best Crockpot Cranberry Chicken
- Use Chicken Thighs – For an even juicier result, opt for boneless, skinless chicken thighs instead of breasts.
- Don’t Overcook – Cooking too long can cause the chicken to dry out. Check for doneness at the lower end of the cooking time range.
- Add a Kick – If you love a bit of spice, add a pinch of red pepper flakes or a splash of hot sauce to the sauce mixture.
- Thicken the Sauce – If you prefer a thicker sauce, remove the lid in the last 30 minutes of cooking or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water).
Variations to Try
- Cranberry Apple Chicken – Add diced apples for a fruitier twist.
- Cranberry Balsamic Chicken – Swap the barbecue sauce for balsamic vinegar for a more sophisticated flavor.
- Honey Mustard Cranberry Chicken – Replace the barbecue sauce with honey mustard for a tangy-sweet alternative.
- Crockpot Cranberry Turkey – Substitute turkey cutlets for chicken to create a festive holiday version.
What to Serve with Crockpot Cranberry Chicken
Pair this dish with a variety of sides to create a well-rounded meal:
- Starches: Mashed potatoes, rice, quinoa, or buttered noodles.
- Vegetables: Roasted Brussels sprouts, steamed green beans, or sautéed spinach.
- Bread: Crusty dinner rolls or garlic bread to soak up the delicious sauce.
Storing and Reheating
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezing: This dish freezes well! Place cooled portions in freezer-safe bags and store for up to 3 months.
- Reheating: Warm leftovers in the microwave or on the stovetop over low heat. Add a splash of water or broth to maintain moisture.
Final Thoughts
Crockpot Cranberry Chicken is an effortless, flavor-packed meal that brings together the perfect combination of sweet, savory, and tangy. Whether you’re cooking for a cozy family dinner or looking for a crowd-pleasing dish for gatherings, this recipe is sure to be a hit. Try it today and enjoy a comforting, homemade meal with minimal effort!
Crockpot Cranberry Chicken
Description
This Crockpot Cranberry Chicken is a perfect balance of sweet and savory flavors, combining tender, slow-cooked chicken with tangy cranberry sauce and a rich, flavorful glaze. It's an easy, set-it-and-forget-it meal ideal for busy weeknights or festive gatherings. Serve it over rice, mashed potatoes, or with roasted vegetables for a delicious and comforting dinner.
Ingredients
For the Chicken:
For Garnish:
Instructions
Prepare the Crockpot
- Lightly grease the inside of your crockpot with non-stick cooking spray or line it with a slow cooker liner for easy cleanup.
Make the Cranberry Sauce Mixture
- In a medium bowl, whisk together the cranberry sauce, barbecue sauce, honey, dry onion soup mix, Dijon mustard, soy sauce, garlic powder, and black pepper until well combined.
Assemble the Chicken
- Place the chicken breasts in the bottom of the crockpot, ensuring they are in a single layer. Pour the cranberry sauce mixture over the chicken, making sure each piece is well coated.
Slow Cook the Chicken
- Cover and cook on low for 4-6 hours or high for 2.5-3 hours, until the chicken is tender and fully cooked (internal temperature of 75°C / 165°F).
Rest & Serve
- Once cooked, let the chicken rest for 5 minutes before serving. Garnish with chopped parsley and dried cranberries if desired. Serve over rice, mashed potatoes, or with roasted vegetables.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 716.14kcal
- % Daily Value *
- Total Fat 7.85g13%
- Saturated Fat 1.59g8%
- Trans Fat 0.01g
- Cholesterol 198.56mg67%
- Sodium 1322.33mg56%
- Potassium 1136.03mg33%
- Total Carbohydrate 98.09g33%
- Dietary Fiber 3.15g13%
- Sugars 77.93g
- Protein 63.89g128%
- Vitamin A 39.47 IU
- Vitamin C 4.41 mg
- Calcium 49.61 mg
- Iron 2.27 mg
- Vitamin E 3.26 IU
- Vitamin K 35.11 mcg
- Thiamin 0.31 mg
- Riboflavin 0.57 mg
- Niacin 26.77 mg
- Vitamin B6 2.31 mg
- Folate 30.86 mcg
- Vitamin B12 0.57 mcg
- Phosphorus 622.25 mg
- Magnesium 95.06 mg
- Zinc 2.17 mg
* Nutrition information is provided as a courtesy and is an estimate based on available ingredients and serving sizes. Variations in ingredients and portion sizes may affect the actual values. Always consult a nutritionist or healthcare provider for specific dietary advice.
Note
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop.
- Freezing: You can freeze the cooked chicken with the sauce for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Variations:
- Substitute chicken thighs for a juicier result.
- Add 1/2 cup orange juice for a citrusy twist.
- Use homemade cranberry sauce instead of canned for a fresher taste.
- Make it spicy by adding 1/2 tsp red pepper flakes.
