Slow Cooker Cranberry Chicken
This slow cooker cranberry chicken is a great holiday meal to prepare for guests or just yourself. But you can make it at any time during the year. In fact, in our house we always have dried cranberries on hand for adding to tuna salad — recipe coming soon — or DIY trail mix.
Slow Cooker Cranberry Chicken
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One of the reasons I love this Crock Pot recipe for chicken with cranberries is it has four ingredients only. That’s not a typo — just four ingredients. And with three of them, you’re opening a seasoning packet, a can of cranberry sauce — or using leftover cranberry sauce — or a bottle of Catalina dressing.
Dinner doesn’t get much easier than that. Plus, serve this with rice you made in the Instant Pot and steamed green beans, and you’re good to go for an a great meal.
Ingredients Overview
Step-by-Step Directions
Place your chicken breasts in the bottom of your slow cooker. In a mixing bowl or large measuring cup, combine the cranberry sauce, onion soup mix and Catalina dressing.
Pour over the chicken breasts.
Cover and cook on low for 6 hours or high for 4 hours.
Garnish with fresh cranberries and parsley if desired.
Serve over rice or mashed potatoes and with a fresh vegetable like green beans.
Notes
When making this recipe, you can use whole berry cranberry sauce or jellied cranberry sauce. Or a combination of both, if you’d like. I haven’t tried it with dried cranberries but if I do, I’ll update this section to let you know how it turned out.
In addition to making this Crock Pot recipe with chicken breasts, you can use other proteins as well. This should cook up beautifully using chicken thighs or even pork chops.
Slow Cooker Cranberry Chicken
Equipment
Ingredients
- 4 boneless skinless chicken breasts
- 14 ounces whole berry cranberry sauce
- 1 ounce onion soup mix approximately one envelope
- 8 ounces Catalina dressing
Instructions
- Place your chicken breasts in the bottom of your slow cooker.
- In a mixing bowl or large measuring cup, combine the cranberry sauce, onion soup mix and Catalina dressing.
- Pour over the chicken breasts.
- Cover and cook on low for 6 hours or high for 4 hours.
- Garnish with fresh cranberries and parsley if desired.
Notes
Nutrition
Disclaimer
Please note that nutrient values, if included with the recipe, are estimates only. Variations can occur due to product availability/substitution and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.