Cranberry Orange Chicken Crock Pot
Elevate your weeknight meals with this divine Cranberry Orange Chicken Crock Pot recipe, where tender, juicy chicken breasts slow-cook in a sweet-tart cranberry orange sauce infused with hints of honey, Dijon mustard, and aromatic thyme. This effortless crock pot recipe combines the tangy brightness of orange juice and zest with the rich flavors of whole berry cranberry sauce, creating a perfectly balanced glaze that's both comforting and holiday-worthy. Thickened to perfection with a cornstarch slurry, the sauce becomes irresistibly silky, clinging to every bite of chicken for maximum flavor. Ready with just 10 minutes of prep time and ideal for make-ahead dinners, this dish is perfect for busy nights or crowd-pleasing gatherings. Serve over fluffy rice or creamy mashed potatoes, and garnish with fresh parsley for a pop of color and freshness. Keywords: cranberry orange chicken, crock pot recipe, slow cooker, easy chicken dinner, holiday chicken recipe.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 14 oz Whole berry cranberry sauce
- 1 cup Orange juice
- 2 tbsp Soy sauce
- 1 tbsp Dijon mustard
- 2 tbsp Honey
- 1 tsp Orange zest
- 2 pieces Garlic cloves, minced
- 1 tsp Dried thyme
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tbsp Cornstarch
- 2 tbsp Water
- 2 tbsp Fresh parsley (for garnish, optional)
Instructions
Place the chicken breasts in the bottom of the crock pot in a single layer.
In a medium bowl, whisk together the cranberry sauce, orange juice, soy sauce, Dijon mustard, honey, orange zest, minced garlic, dried thyme, salt, and black pepper until well combined.
Pour the cranberry orange mixture over the chicken breasts, ensuring they are evenly coated.
Cover the crock pot with the lid and cook on LOW for 5-6 hours, or until the chicken is tender and fully cooked (internal temperature of 165°F).
Once the chicken is cooked, carefully remove it from the crock pot and set it aside on a plate. Keep it warm by covering it with foil.
In a small bowl, mix the cornstarch and water to create a slurry. Stir this mixture into the sauce in the crock pot to thicken it. Let it cook for an additional 10-15 minutes on HIGH, stirring occasionally, until the sauce reaches the desired consistency.
Return the chicken to the crock pot to warm it in the sauce for a few minutes before serving.
Serve the chicken with the cranberry orange sauce drizzled over the top. Garnish with fresh parsley if desired.
Nutrition Facts
Calories |
522 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.4 g | 10% | |
| Saturated Fat | 1.9 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 994 mg | 43% | |
| Total Carbohydrate | 57.5 g | 21% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 47.9 g | ||
| Protein | 55.7 g | 111% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 45 mg | 3% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 674 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
