Here’s a simple and flavorful Slow Cooker Cranberry Chicken recipe that’s perfect for a hands-off, tangy-sweet dinner:
Ingredients (Serves 4)
- 4 boneless, skinless chicken breasts
- 1 cup (240 ml) whole cranberry sauce (canned or homemade)
- 1/2 cup (120 ml) orange juice
- 2 tablespoons honey or maple syrup
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- Optional garnish: chopped fresh parsley or thyme
Instructions
1. Prepare the Slow Cooker
- Lightly season chicken breasts with salt, pepper, and garlic powder.
- Place chicken in the slow cooker in a single layer.
2. Make the Sauce
- In a small bowl, mix cranberry sauce, orange juice, honey, and Dijon mustard until smooth.
- Pour the sauce over the chicken.
3. Cook
- Cover and cook on low for 4–6 hours or on high for 2–3 hours, until chicken is fully cooked and tender.
4. Serve
- Remove chicken from slow cooker and place on a serving dish.
- Spoon cranberry sauce over the chicken.
- Garnish with fresh parsley or thyme if desired.
Tips
- For added texture, stir in chopped nuts (like pecans) into the sauce just before serving.
- Serve with rice, quinoa, or roasted vegetables for a complete meal.
- Leftovers can be used for sandwiches or wraps.
If you want, I can also give a zesty version with orange zest and ginger that makes the cranberry sauce extra vibrant and flavorful.
Do you want me to share that version?
