Slow Cooker Cranberry Chicken
Transform your weeknight dinner routine with this irresistibly sweet and savory Slow Cooker Cranberry Chicken! Featuring tender, juicy chicken breasts smothered in a luscious sauce made from whole berry cranberry sauce, tangy ketchup, savory French onion soup mix, and a hint of soy sauce, this dish delivers a perfect balance of flavors with minimal prep time. A quick sear in olive oil locks in the chicken’s natural juices before it slow cooks to perfection, melding with the rich, garlicky cranberry glaze. Ready in just a few simple steps, this recipe is ideal for busy families craving comforting, homestyle meals. Garnish with fresh rosemary for a gourmet touch and serve alongside fluffy rice or creamy mashed potatoes to soak up every drop of that delightful sauce. Perfect for holidays or any weeknight dinner, this slow cooker favorite will have your kitchen smelling divine!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts (boneless, skinless)
- 1 can (14 oz) Cranberry sauce (whole berry)
- 1 packet French onion soup mix
- 0.5 cup Ketchup
- 2 tablespoons Soy sauce
- 2 cloves Garlic cloves, minced
- 1 tablespoon Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 sprigs Fresh rosemary sprigs (optional, for garnish)
Instructions
In a small bowl, mix the cranberry sauce, French onion soup mix, ketchup, soy sauce, and minced garlic until well combined. Set aside.
Season the chicken breasts with salt and black pepper on both sides.
In a skillet, heat the olive oil over medium-high heat. Sear the chicken breasts for 2-3 minutes on each side, until lightly browned. This step is optional but enhances the flavor.
Transfer the seared chicken breasts to the slow cooker.
Pour the cranberry mixture evenly over the chicken, ensuring all pieces are coated.
Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is tender and fully cooked (internal temperature should reach 165°F or 74°C).
Optional: About 30 minutes before the end of cooking time, give the sauce a gentle stir to ensure even distribution of flavors.
Serve the cranberry chicken hot, garnished with fresh rosemary sprigs if desired. Pair with rice, mashed potatoes, or steamed vegetables for a complete meal.
Nutrition Facts
Calories |
2100 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.1 g | 54% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 4155 mg | 181% | |
| Total Carbohydrate | 203.4 g | 74% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 175.5 g | ||
| Protein | 221.5 g | 443% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 141 mg | 11% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 2131 mg | 45% | |
*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.
