Slow Cooker Cranberry Chicken
Slow Cooker Cranberry Chicken combines tender chicken with a sweet and savory cranberry sauce, cooked low and slow for an easy, hands off family dinner.
Ingredients
- 2 to 2½ pounds boneless skinless chicken breasts or thighs
- 1 cup whole berry cranberry sauce
- ½ cup chicken broth
- 2 tablespoons brown sugar
- 1 tablespoon Dijon mustard
- 1 packet dry onion soup mix about 1 ounce
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- Optional chopped parsley or green onions for garnish
Instructions
- Lightly grease the inside of the slow cooker to prevent sticking.
- Arrange the chicken in a single, even layer at the bottom.
- Mix cranberry sauce, chicken broth, brown sugar, Dijon mustard, onion soup mix, garlic powder, and black pepper until smooth.
- Pour the sauce over the chicken, making sure all pieces are well coated.
- Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours until the chicken reaches 165°F.
- For a softer texture, shred the chicken during the last 20 to 30 minutes and return it to the sauce.
- Adjust seasoning if needed, then serve hot with extra sauce spooned over the top.