Slow Cooker Cranberry Chicken
Tender chicken breasts slow-cooked in a sweet and tangy cranberry sauce, enhanced with French dressing and onion soup mix for effortless, flavorful comfort food.
Equipment
- 1 slow cooker lightly greased
- 1 mixing bowl for sauce preparation
- 2 forks for shredding chicken
Ingredients
- 4 boneless skinless chicken breasts
- Salt and black pepper to taste
- 1 cup cranberry sauce jellied or whole-berry
- 1/2 cup French dressing
- 1 packet onion soup mix
- Fresh parsley chopped (optional, for garnish)
- Nonstick cooking spray or oil optional, for greasing slow cooker
Instructions
- Lightly grease the inside of the slow cooker with nonstick spray or oil to prevent sticking.
- Season both sides of the chicken breasts with salt and black pepper, then place them evenly in the slow cooker.
- In a mixing bowl, combine cranberry sauce, French dressing, and onion soup mix until smooth.
- Pour the cranberry mixture over the chicken, ensuring each piece is well coated.
- Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours until chicken is cooked through and tender.
- Shred the chicken directly in the slow cooker using two forks; stir to combine with the sauce.
- Adjust seasoning with additional salt and pepper if needed; thin sauce with water or chicken broth if too thick.
- Serve hot with extra sauce spooned over and garnish with chopped parsley if desired.
Notes
- Add red pepper flakes to sauce for spice.
- Serve with rice or noodles to soak up sauce.
- Store leftovers in airtight container for up to 3 days.