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Slow Cooker Cranberry Chicken4
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Slow Cooker Cranberry Chicken

This Slow Cooker Cranberry Chicken recipe offers a cozy, flavorful, and effortless dinner combining tender chicken breasts with tangy-sweet cranberry sauce, perfect for weeknights or special occasions.
Prep Time15 minutes
Cook Time4 hours
Total Time4 hours 15 minutes
Course: Main Course
Cuisine: American
Keyword: Chicken, Comfort Food, Cranberry, Easy, Gluten-Free, Slow Cooker
Servings: 4 servings

Ingredients

  • 4 boneless, skinless chicken breasts
  • 1 cup fresh or frozen cranberries
  • 1/2 cup orange juice freshly squeezed preferred
  • 1/4 cup honey or maple syrup
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon olive oil
  • Optional garnish fresh parsley or thyme

Instructions

  • In a medium bowl, combine the fresh or frozen cranberries, orange juice, honey (or maple syrup), chopped onion, minced garlic, cinnamon, ground ginger, and cloves. Stir everything together until well mixed.
  • Lightly season the chicken breasts with salt and freshly ground black pepper on both sides.
  • Heat olive oil in a skillet over medium-high heat. Quickly sear each chicken breast for 2 minutes per side until they develop a golden-brown crust. This step is optional but recommended.
  • Place the seared (or raw) chicken breasts in the bottom of the slow cooker. Pour the cranberry-orange sauce evenly over the chicken, making sure each piece is well coated.
  • Cover the slow cooker and cook on low for 4 to 5 hours or on high for 2 to 3 hours, until the chicken is tender and cooked through and the cranberries have softened.
  • Once cooked, carefully remove the chicken breasts and place them on a serving platter. Spoon the cranberry sauce over the top and garnish with fresh parsley or thyme if desired.

Equipment

  • Slow Cooker
  • Skillet
  • Medium Bowl

Notes

Use fresh cranberries for best flavor, but frozen works too. Searing the chicken adds flavor but can be skipped. Adjust sweetness and tartness by changing honey/maple syrup and orange juice amounts. For thicker sauce, simmer sauce after cooking. Chicken thighs can be used instead of breasts. Add balsamic vinegar at end for depth. Variations include adding nuts, spices, creaminess, different citrus, herbs, or serving as sandwiches. Store leftovers refrigerated for 3-4 days or frozen up to 2 months.