This Slow Cooker Cranberry Chicken is the definition of simple comfort food. Juicy chicken breasts cook slowly in a flavorful sauce made with only three ingredients—cranberry sauce, onion soup mix, and chicken. As it simmers, the sauce transforms into a glossy blend of sweet, tangy, and savory flavors that pair beautifully with rice, mashed potatoes, or noodles.
With almost no prep required, this recipe is perfect for busy days when you want a warm, satisfying meal waiting for you at dinner time.
Why You’ll Love This Recipe
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🍒 Only three ingredients you likely already have
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⏱️ Just 10 minutes of prep before the slow cooker does the work
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💛 One-pot meal with easy cleanup
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💸 Budget-friendly and serves about 6 people
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🌾 Naturally nut-free and gluten-free (just check ingredient labels)
Ingredients
(For a 6-quart slow cooker)
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2 lbs (900 g) boneless, skinless chicken breasts (fresh or frozen)
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1 (14 oz) can whole-berry cranberry sauce
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1 (1 oz) packet dry onion soup mix
Helpful Tips
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Choose whole-berry cranberry sauce for a better texture and a more balanced sweetness.
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Using frozen chicken? Simply increase the cooking time by about 1–2 hours.
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Avoid stirring right away—let the sauce slowly melt and coat the chicken as it cooks.
How to Make Slow Cooker Cranberry Chicken
1. Add Ingredients to the Slow Cooker
Place the chicken breasts in a single layer on the bottom of the slow cooker.
Spread the cranberry sauce evenly over the chicken, then sprinkle the onion soup mix on top.
2. Cook Until Tender
Cover and cook on:
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LOW: 6–7 hours
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HIGH: 3–4 hours
The chicken should be tender and reach an internal temperature of 165°F (74°C).
3. Optional Sauce Upgrade
If you prefer a smoother sauce, remove the chicken and whisk the sauce until well blended.
For extra richness, you can add:
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1–2 tablespoons butter, or
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A splash of orange juice for brightness.
4. Serve
Slice or shred the chicken and spoon the warm cranberry sauce over the top.
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