Delicious Slow Cooker Cranberry Chicken
This Delicious Slow Cooker Cranberry Chicken is a wonderful mix of tender chicken and tangy cranberry sauce that’s sweet, a little bit tart, and just so satisfying. The slow cooker…
By Ava
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Reading time: 6 min
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This Delicious Slow Cooker Cranberry Chicken is a wonderful mix of tender chicken and tangy cranberry sauce that’s sweet, a little bit tart, and just so satisfying. The slow cooker does all the work for you, making the chicken super juicy while the cranberries soften into a perfect sauce that coats every bite.
I love making this recipe when I want something easy but a little special. It’s great to toss everything into the slow cooker in the morning and come home to a warm, ready meal that smells amazing. The cranberry sauce makes it stand out from your usual chicken dinner, and I find myself going back for seconds every time.
My favorite way to serve this cranberry chicken is over a bed of fluffy rice or mashed potatoes so the sauce can soak right in. It’s also great alongside some roasted veggies or a fresh green salad to round it out. This dish always brings smiles to the table, whether it’s a cozy weeknight meal or a small get-together with friends and family.
Key Ingredients & Substitutions
Chicken: I recommend using boneless, skinless thighs for juicy, tender meat. Breasts work too but can dry out faster. If you prefer, bone-in pieces add flavor but take longer to cook.
Cranberries: Fresh cranberries add a nice tartness, but frozen are a great, easy substitute. No need to thaw them before adding—just toss them in frozen.
Orange juice: Fresh is best for brightness, but bottled works fine. If you have no orange juice, try apple juice with a splash of lemon for a different twist.
Brown sugar: This balances the tartness of the cranberries. You can adjust the amount or swap for maple syrup or honey for a different sweetness.
Soy sauce or tamari: Adds a rich, salty depth. Tamari is a gluten-free option. For soy allergies, coconut aminos can be used instead.
Fresh rosemary: This herb adds a lovely piney aroma. If you don’t have fresh, dried rosemary works too—just use a smaller amount.
How Do I Get the Best Texture and Flavor from Slow Cooking Chicken with Cranberries?
The slow cooker gently breaks down the chicken and melds flavors beautifully, but here are a few tips to make it perfect:
- If you have time, lightly brown chicken pieces before slow cooking. This step adds extra flavor and a nice color, but you can skip it if you need a quicker prep.
- Layer onions and garlic at the bottom to infuse the sauce with their sweetness and aroma.
- Don’t overcook—slow cook on low if you can; that helps the chicken stay juicy. Use a meat thermometer to ensure 165°F / 74°C inside.
- Stir the sauce gently near the end—cranberries will burst and thicken the sauce naturally for a great glaze effect.
- For a thicker sauce, remove the chicken once cooked and simmer the sauce on high for 10-15 minutes on the stovetop if you want it extra rich and syrupy.
Equipment You’ll Need
- Slow cooker – does all the work while you relax; keeps the chicken tender and juicy.
- Mixing bowl – to combine the cranberry sauce ingredients easily before pouring over chicken.
- Sharp knife and cutting board – for chopping onions, garlic, and rosemary safely and quickly.
- Skillet (optional) – to brown the chicken before slow cooking for extra flavor and color.
- Meat thermometer – helps ensure the chicken is cooked perfectly and safely.
Flavor Variations & Add-Ins
- Swap chicken thighs for pork tenderloin; it cooks well in the slow cooker and pairs beautifully with cranberry sauce.
- Add chopped apples or pears for a fruity twist that adds natural sweetness and texture.
- Stir in a pinch of ground cinnamon or ginger for warm, spiced notes that complement the cranberries.
- Top with toasted pecans or walnuts just before serving for crunch and a nutty contrast.
Delicious Slow Cooker Cranberry Chicken
Ingredients You’ll Need:
For The Chicken:
- 4 boneless, skinless chicken thighs or breasts
- Salt and pepper, to taste
- 1 tbsp olive oil (optional, for browning chicken before slow cooking)
For The Sauce:
- 12 oz fresh or frozen cranberries
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1/2 cup orange juice (preferably fresh)
- 1/2 cup chicken broth
- 1/4 cup brown sugar (adjust to taste)
- 2 tbsp soy sauce or tamari
- 1 tbsp balsamic vinegar
- 1 tsp fresh rosemary leaves (plus extra for garnish)
How Much Time Will You Need?
This recipe requires about 10 minutes of prep time to get everything ready. Then, the slow cooker does its magic for 6-7 hours on low or 3-4 hours on high. The result is tender chicken bathed in a tangy-sweet cranberry sauce, with practically no hands-on time.
Step-by-Step Instructions:
1. Prepare the Chicken:
Season the chicken pieces lightly with salt and pepper. If you have time, heat olive oil in a skillet over medium heat and brown the chicken for 2-3 minutes on each side. This adds flavor but isn’t necessary.
2. Layer in the Slow Cooker:
Spread the chopped onion and minced garlic at the bottom of your slow cooker. Place the chicken pieces on top.
3. Make and Pour the Sauce:
In a bowl, mix together cranberries, orange juice, chicken broth, brown sugar, soy sauce, balsamic vinegar, and rosemary. Stir well, then pour this sauce evenly over the chicken.
4. Slow Cook:
Cover and cook on low for 6-7 hours or on high for 3-4 hours. The chicken should be tender and fully cooked through (internal temperature should reach 165°F or 74°C).
5. Finish and Serve:
Gently stir the sauce to combine. You’ll see cranberries soften and burst, creating a beautiful glaze. Serve the chicken with the sauce spooned on top, garnished with fresh rosemary sprigs. It pairs wonderfully with rice, mashed potatoes, and green beans. Enjoy!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken, but be sure to fully thaw it in the fridge overnight before cooking. This ensures even cooking and food safety in the slow cooker.
Can I Make This Dish Ahead of Time?
Absolutely! You can prepare everything up to the slow cooker step and refrigerate the sauce and chicken separately for up to 24 hours. Then combine and cook when ready. Leftover cooked chicken also reheats well in the microwave or on the stove.
How Can I Thicken the Sauce?
If you prefer a thicker sauce, remove the chicken once cooked and simmer the sauce on high on the stove for 10-15 minutes to reduce. Alternatively, stir in a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) and cook until thickened.
Can I Substitute Other Fruits for Cranberries?
Yes! Tart fruits like pomegranate seeds or tart cherries work well. You can also mix in diced apples or pears for extra sweetness and texture. Just adjust the sugar to balance the flavors.