Slow Cooker Cranberry Chicken is a simple and tasty dish that combines tender chicken breasts with a sweet and tangy cranberry sauce. The cranberries bring a lovely pop of flavor that pairs perfectly with the savory chicken, all cooked low and slow until everything is beautifully melded together. It’s a cozy meal that feels special without any fuss.
I love making this recipe when I want something warm and comforting but also a little bright and fresh. The slow cooker does all the work, which means I can set it up in the morning and come home to a delicious dinner waiting for me. It’s quick to throw together, and the cranberry sauce adds that nice touch of sweetness that makes it feel like a holiday treat any time of year.
My favorite way to serve this chicken is over a bed of fluffy rice or creamy mashed potatoes to soak up all the yummy sauce. Sometimes I add a side of steamed vegetables or a simple salad to keep things light and balanced. It’s a meal that I’m happy to share with family or friends, and I always get compliments on how easy and tasty it is!
Key Ingredients & Substitutions
- Chicken
- I like using boneless, skinless chicken thighs because they stay juicy in the slow cooker. You can also use chicken breasts if you prefer leaner meat, but check the cooking time as breasts can dry out.
- Cranberries
- Fresh cranberries add a nice tart bite, but frozen work just as well. The cranberry sauce boosts sweetness and thickness – try to use a whole-berry variety for extra texture.
- Orange Juice
- Freshly squeezed orange juice brightens the sauce. If you don’t have orange juice, apple juice or a splash of lemon juice with a bit of sugar works as a substitute.
- Balsamic Vinegar
- Adds depth and balance to the sweet cranberries. If you don’t have balsamic, red wine vinegar or apple cider vinegar can be used, but reduce slightly to avoid too much tang.
- Brown Sugar / Maple Syrup
- Either adds natural sweetness. Maple syrup gives a richer flavor and is a great option if you want to avoid refined sugar.
How Do I Get the Best Flavor and Texture in Slow Cooker Cranberry Chicken?
Searing the chicken before slow cooking is a step that really makes a difference. It adds color and locks in juices which helps keep the meat tender and moist.
- Pat chicken dry and season well.
- Heat oil in a skillet over medium-high heat.
- Sear chicken 2-3 minutes per side until golden brown. It doesn’t need to be cooked through here.
- Transfer to the slow cooker and pour the cranberry sauce mix on top.
Cook on low for 4-6 hours. Avoid lifting the lid too often, so heat stays steady. When done, the chicken should be tender and the sauce thick and flavorful.
Equipment You’ll Need
- Slow cooker – this is the star tool that cooks the chicken low and slow, making it tender and juicy with minimal effort.
- Skillet or frying pan – great for searing the chicken to lock in flavor and add a nice brown crust before slow cooking.
- Mixing bowl – to whisk together the cranberry sauce and other ingredients easily before pouring over the chicken.
- Wooden spoon or silicone spatula – helps gently stir the sauce without scratching your slow cooker.
- Measuring cups and spoons – you’ll need these to measure juices, sugars, and spices precisely for the best flavor balance.
Flavor Variations & Add-Ins
- Swap chicken thighs for turkey breast if you want a leaner protein with a mild flavor that pairs well with cranberry.
- Add chopped onions or shallots to the slow cooker for a hint of sweetness and extra texture in the sauce.
- Include fresh rosemary or sage instead of thyme to give the dish a more earthy and piney aroma.
- Toss in chopped apples or pears for a touch of natural sweetness and a pleasant contrast to the tart cranberries.
Slow Cooker Cranberry Chicken
Ingredients You’ll Need:
Main Ingredients:
- 4 boneless, skinless chicken thighs (or breasts)
- 1 cup fresh or frozen cranberries
- ½ cup cranberry sauce (whole berry preferred)
- ¼ cup orange juice (freshly squeezed)
- ¼ cup balsamic vinegar
- ¼ cup brown sugar or maple syrup
- 1 tsp Dijon mustard
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp smoked paprika
- Salt and black pepper to taste
- Fresh thyme sprigs for garnish
- Cooking spray or 1 tbsp olive oil
Time Needed:
This recipe requires about 10-15 minutes of prep time, followed by 4-6 hours of cooking on low in your slow cooker. This hands-off cooking means you can set it up early and come back to a delicious, tender meal ready to enjoy!
Step-by-Step Instructions:
1. Season and Sear the Chicken (Optional):
Start by lightly seasoning your chicken thighs with salt, pepper, garlic powder, onion powder, and smoked paprika. Heat a skillet over medium-high heat with some olive oil or cooking spray, and sear the chicken for 2-3 minutes on each side until golden brown. This step adds extra flavor but can be skipped if you’re short on time. Transfer the chicken to your slow cooker once done.
2. Prepare the Cranberry Sauce Mixture:
In a bowl, whisk together the cranberry sauce, fresh or frozen cranberries, orange juice, balsamic vinegar, brown sugar or maple syrup, and Dijon mustard until everything is well combined. This mixture will give your chicken a sweet and tangy flavor.
3. Cook Slow and Low:
Pour the cranberry mixture over the chicken in the slow cooker. Cover and cook on low for 4-6 hours until the chicken is fully cooked and tender. Avoid opening the lid too often to keep the heat consistent.
4. Serve and Garnish:
Once cooked, gently stir the sauce to coat the chicken well. Serve hot with extra sauce spooned on top and garnish with fresh thyme sprigs. This dish is wonderful over mashed potatoes, rice, or your favorite grains to soak up the flavorful sauce.
Enjoy your Slow Cooker Cranberry Chicken — a cozy, easy-to-make meal that balances sweet and savory flavors perfectly!
Can I Use Frozen Chicken in This Recipe?
Yes, but make sure the chicken is fully thawed before cooking to ensure even cooking in the slow cooker. Thaw it safely in the fridge overnight or use the cold water method for quicker thawing.
Can I Skip Searing the Chicken?
Absolutely! Searing adds extra flavor and color, but the chicken will still cook beautifully without it. Just place the seasoned chicken directly into the slow cooker and proceed with the recipe.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stove until warmed through. The sauce may thicken, so you can add a splash of water or broth if needed.
Can I Use Cranberry Juice Instead of Fresh Cranberries?
You can use cranberry juice, but omit or reduce the cranberry sauce and adjust the sugar accordingly to avoid making the dish too sweet or watery. Fresh or frozen cranberries add a nice texture and balance.