Here’s a simple and flavorful slow cooker cranberry chicken recipe that’s perfect for a weeknight dinner or a holiday twist:
Ingredients (serves 4)
- 4 boneless, skinless chicken breasts
- 1 cup whole cranberry sauce (fresh or canned)
- ½ cup orange juice
- 2 tablespoons honey or maple syrup
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 small onion, finely chopped (optional)
- Fresh thyme or rosemary for garnish (optional)
Instructions
- Prepare the sauce:
In a bowl, mix cranberry sauce, orange juice, honey, Dijon mustard, garlic powder, salt, and pepper until well combined. - Layer in slow cooker:
Place chicken breasts in the bottom of the slow cooker. Add chopped onion if using. Pour the cranberry mixture over the chicken, making sure each piece is coated. - Cook:
- Low: 6–7 hours
- High: 3–4 hours
The chicken should be tender and cooked through (internal temperature 165°F / 74°C).
- Optional thickening:
If the sauce is too thin after cooking, remove the chicken and simmer the sauce on the stove for 5–10 minutes to thicken. You can also stir in a teaspoon of cornstarch mixed with water. - Serve:
Serve the chicken topped with the cranberry sauce and garnish with fresh thyme or rosemary. Pairs beautifully with rice, mashed potatoes, or roasted vegetables.
💡 Tips:
- Using frozen cranberries? Cook them first with a little sugar until they pop, then add to the slow cooker.
- For extra flavor, sear the chicken in a skillet before slow cooking—optional but adds a nice color and depth.
If you want, I can also give you a zesty version with orange and ginger that makes this dish more vibrant and festive. Do you want me to do that?