This easy 3-ingredient slow cooker recipe combines tender chicken with a sweet and savory cranberry glaze. Perfect for busy weeknights, it takes just minutes to prepare and is delicious served over rice, mashed potatoes, or alongside roasted vegetables.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 (14 oz) can whole berry or jellied cranberry sauce
- 1 packet (1 oz) dry onion soup mix
Instructions
- Lightly grease the slow cooker or spray it with nonstick cooking spray.
- Arrange the chicken breasts in a single layer in the slow cooker.
- Pour the cranberry sauce evenly over the chicken.
- Sprinkle the dry onion soup mix over the cranberry sauce.
- Cover and cook:
- Low: 6–7 hours
- High: 3–4 hours
- Once the chicken is cooked through (internal temperature of 165°F/74°C), spoon the sauce over the chicken before serving.
Optional Add-Ins
- 1 tablespoon Dijon mustard for extra tang.
- 1 teaspoon garlic powder.
- ½ teaspoon dried thyme or rosemary.
- ½ cup fresh or frozen cranberries for added texture.
Serving Suggestions
- Steamed white or brown rice
- Creamy mashed potatoes
- Buttered egg noodles
- Roasted sweet potatoes
- Steamed green beans or broccoli
Storage
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave.
Nutrition (Approx. per serving, serves 4)
- Calories: 300
- Protein: 35g
- Carbohydrates: 23g
- Fat: 4g
- Fiber: 1g
Tip: For a thicker sauce, remove the cooked chicken and whisk 1 tablespoon cornstarch with 2 tablespoons cold water. Stir the slurry into the sauce in the slow cooker, cover, and cook on High for 10–15 minutes until thickened. Return the chicken to coat before serving.
