Traditional Amish Cranberry Chicken
Amish Cranberry Chicken
This Amish Cranberry Chicken is a well-loved “dump-and-cook” comfort meal that brings together sweet, tangy, and savory flavors in one dish. The jellied cranberry sauce melts down into a vibrant glaze, while the French dressing and onion soup mix add a rich, savory kick. It’s a simple, classic recipe that turns basic chicken breasts into a festive and flavorful dish with minimal effort.
Ingredients
| Ingredient | Amount |
|---|---|
| Boneless, skinless chicken breasts | 2 lbs |
| Jellied cranberry sauce | 1 (14 oz) can |
| French or Catalina-style dressing | 1 cup |
| Dry onion soup mix | 1 (1 oz) packet |
How To Make Amish Cranberry Chicken
Step 1: Prepare the chicken
Place the raw chicken breasts in a single layer in the bottom of a 4–6 quart slow cooker.
Tip: If the chicken breasts are thick, slice them horizontally into thinner pieces so they cook more evenly and absorb more flavor.
Step 2: Make the sauce
In a medium bowl, mix together the jellied cranberry sauce, dry onion soup mix, and French dressing. Stir until mostly combined—small cranberry pieces are fine and will break down during cooking.
Step 3: Combine and cook
Pour the sauce over the chicken, ensuring all pieces are well coated. Cover and cook on LOW for 4–6 hours or HIGH for 2½–3½ hours. The chicken is ready when it reaches an internal temperature of 165°F and is tender enough to pull apart easily.
Step 4: Thicken the sauce (optional)
If you prefer a thicker consistency, mix 1 tablespoon cornstarch with 1 tablespoon cold water. Stir it into the slow cooker and cook on HIGH for an additional 10–15 minutes until the sauce thickens.
Step 5: Serve
Serve the chicken breasts whole, or shred them directly in the slow cooker using two forks. Shredding allows the meat to soak up even more of the sweet and tangy sauce.
