Slow Cooker Cranberry Chicken

This easy Slow Cooker Cranberry Chicken brings together tender chicken and a delicious balance of sweet, tangy, and savory flavors. Whole-berry cranberry sauce, dry onion soup mix, and French or Catalina dressing create a rich, flavorful sauce as everything cooks slowly to perfection. With just four ingredients and minimal prep, this comforting dish is perfect for busy weeknights or relaxed family dinners.

Serve the chicken whole or shredded, spooned over fluffy rice, creamy mashed potatoes, or egg noodles. Drizzle plenty of the sweet-and-savory sauce over the top for an easy, satisfying meal.

Ingredients

• 1 1/2–2 pounds boneless, skinless chicken breasts
• 1 can (14 ounces) whole-berry cranberry sauce
• 1 packet (1 ounce) dry onion soup mix
• 1/2 cup French or Catalina salad dressing

Instructions

1. Prepare the slow cooker: Lightly coat the inside of the slow cooker with nonstick cooking spray or a thin layer of oil to prevent sticking.
2. Add the chicken: Arrange the chicken breasts in a single layer across the bottom of the slow cooker.
3. Add the cranberry mixture: Spoon the entire can of cranberry sauce over the chicken, spreading it evenly. Sprinkle the dry onion soup mix over the top, then pour the French or Catalina dressing over everything.
4. Cook until tender: Cover and cook on LOW for 4–5 hours or HIGH for 2 1/2–3 hours, until the chicken is tender and reaches an internal temperature of 165°F (74°C).
5. Thicken the sauce (optional): If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 1 tablespoon of cold water until smooth. Stir the mixture into the sauce and cook uncovered on HIGH for 15–20 minutes, until thickened.
6. Shred or serve whole: Leave the chicken breasts intact for individual servings, or shred them directly in the slow cooker using two forks. Toss the chicken in the sauce to coat it thoroughly.
7. Serve and enjoy: Spoon the cranberry chicken over rice or mashed potatoes, then finish with an extra helping of the flavorful sauce.