Prep Time 10 mins
Cook Time 4 hrs
Rest Time 5 mins
Total Time 4 hrs 15 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Beginner
Cooking Temp: 90  C
Servings: 4
Best Season: Winter, Fall
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:
  • 4 boneless, skinless chicken breasts (or thighs for a juicier option)
  • 1 can (14 oz) whole berry cranberry sauce
  • 1/2 cup barbecue sauce (honey or smoky flavored recommended)
  • 1/4 cup honey
  • 1 packet (1 oz) dry onion soup mix
  • 1 tbsp Dijon mustard
  • 1 tbsp soy sauce
  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper
    • For Garnish:
  • 2 tbsp fresh parsley (chopped)
  • 1/4 cup dried cranberries (optional)
Instructions
    Prepare the Crockpot
  1. 1
    Lightly grease the inside of your crockpot with non-stick cooking spray or line it with a slow cooker liner for easy cleanup.
    2. Make the Cranberry Sauce Mixture
  2. 2
    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.
    3. Assemble the Chicken
  3. 3
    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.
    4. Slow Cook the Chicken
  4. 4
    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).
    5. Rest & Serve
  5. 5
    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.
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.
Keywords: slow cooker, easy dinner, cranberry chicken, holiday meal, sweet and savory
Read it online: https://petitepanini.com/recipe/crockpot-cranberry-chicken/