Slow Cooker Cranberry Chicken
Tender chicken simmered in a sweet, tangy cranberry sauce with orange and savory seasonings. It’s an easy dump-and-cook dinner that’s perfect for busy days or the holidays.
Ingredients
4 boneless, skinless chicken breasts or 6 boneless chicken thighs
1 can (14 oz / 397 g) whole-berry cranberry sauce
1/2 cup orange juice
1/4 cup chicken broth
2 tbsp brown sugar
2 tbsp Dijon mustard
1 tbsp apple cider vinegar
2 cloves garlic, minced
1 tsp dried thyme
1/2 tsp dried rosemary
1/2 tsp salt
1/4 tsp black pepper
1 tbsp cornstarch
2 tbsp cold water
Optional: fresh cranberries and orange slices for garnish
Instructions
Prepare the sauce: In a bowl, whisk together the cranberry sauce, orange juice, chicken broth, brown sugar, Dijon mustard, apple cider vinegar, garlic, thyme, rosemary, salt, and pepper.
Add the chicken: Place the chicken in the bottom of a 6-quart slow cooker. Pour the cranberry mixture evenly over the chicken.
Cook: Cover and cook on LOW for 4–6 hours or HIGH for 2–3 hours, until the chicken reaches an internal temperature of 165°F (74°C).
Thicken the sauce: Remove the chicken and cover loosely with foil. In a small bowl, whisk the cornstarch with cold water. Stir the slurry into the cranberry sauce in the slow cooker.
Finish: Cover and cook on HIGH for about 10–15 minutes, until the sauce thickens. Return the chicken to the slow cooker and spoon the sauce over it.
Serve: Garnish with fresh cranberries and orange slices if desired.
Serving Suggestions
Serve over mashed potatoes, rice, stuffing, or roasted vegetables. Spoon plenty of the cranberry-orange sauce over the chicken before serving.
