Crock Pot Cran Orange Chicken
Transform your weeknight dinners with the vibrant flavors of Crock Pot Cran Orange Chicken—a slow-cooked masterpiece that combines tender, juicy chicken breasts with a sweet-tangy sauce made from whole cranberry sauce, orange juice, and a touch of honey. Enhanced with savory soy sauce, garlic, and a thickened glaze, this easy crock pot recipe delivers an irresistible balance of zesty and savory notes in every bite. With just 10 minutes of prep time, the crock pot does all the work, filling your kitchen with an inviting aroma as it transforms simple ingredients into a show-stopping dish. Serve this crowd-pleaser over rice, quinoa, or creamy mashed potatoes for a comforting meal that's perfect for both busy weekdays and special occasions. Garnish with fresh parsley for a pop of color and flavor! Keywords: slow cooker, cranberry sauce, orange chicken, easy dinner, healthy crock pot recipes.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 can (14 oz) Whole cranberry sauce
- 1 cup Orange juice
- 2 tablespoons Soy sauce
- 2 tablespoons Honey
- 2 cloves Garlic cloves, minced
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Place the chicken breasts in the bottom of a crock pot in a single layer. Season both sides with salt and black pepper.
In a medium mixing bowl, combine the cranberry sauce, orange juice, soy sauce, honey, and minced garlic. Stir until well mixed.
Pour the sauce mixture over the chicken breasts, ensuring they are evenly coated.
Cover the crock pot with its lid and cook on low for 6–8 hours or on high for 3–4 hours, until the chicken is tender and fully cooked through (internal temperature should reach 165°F/74°C).
Once the chicken is cooked, carefully remove it from the crock pot and set it aside on a plate. Cover loosely with foil to keep warm.
In a small bowl, mix the cornstarch and water to create a slurry.
Turn the crock pot to the high setting. Stir the cornstarch slurry into the sauce in the crock pot. Allow the sauce to thicken for about 5–10 minutes, stirring occasionally.
Return the chicken to the crock pot and coat with the thickened sauce.
Serve the Cran Orange Chicken hot over steamed rice, quinoa, or mashed potatoes. Garnish with freshly chopped parsley, if desired.
Nutrition Facts
Calories |
546 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.6 g | 8% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 672 mg | 29% | |
| Total Carbohydrate | 64.4 g | 23% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 53.5 g | ||
| Protein | 55.3 g | 111% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 42 mg | 3% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 673 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.
