Slow Cooker Cranberry Chicken
A sweet-tart cranberry chicken dish made effortlessly in the slow cooker, perfect for busy weeknights or festive occasions.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts Trim visible fat for even cooking.
- 1 cup cranberry sauce Whole-berry for texture, jellied for smoothness.
- 1 packet onion soup mix Lipton-style for reliable flavor.
- 1/4 cup barbecue sauce Use medium-sweet sauce; avoid spicy.
- to taste Salt and pepper Adjust to your preference.
- to taste Chopped parsley For garnish, optional.
Instructions
Preparation
- Place the chicken breasts in the slow cooker in a single layer if possible. Slice thick breasts horizontally for even cooking.
- In a mixing bowl, combine the cranberry sauce, onion soup mix, and barbecue sauce. Whisk until fully incorporated.
- Pour the prepared sauce over the chicken, ensuring each breast is well coated.
- Season lightly with salt and pepper to taste.
- Cover the slow cooker and set to low (6-7 hours) or high (3-4 hours).
- Cook until the chicken is tender and reaches 165°F. The sauce should thicken slightly.
- Serve warm, spooning extra sauce over each portion, and garnish with chopped parsley if desired.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for future use. Reheat gently to restore texture.