This slow cooker 4-ingredient cranberry chicken is one of those dump-and-go dinners that somehow feels cozy and a little bit special, even on a random Tuesday. It’s exactly the kind of recipe I lean on during a busy workweek when I know I’ll be juggling emails, errands, and figuring out dinner before the evening gets away from me.
You literally lay raw chicken breasts in the slow cooker, dump a can of whole cranberry sauce over the top, add just two more pantry ingredients, and let it do its thing while you’re at work or running around all day. The sweet-tart cranberry melts into a savory, tangy sauce that tastes like something you fussed over, but it’s honestly as easy as it sounds. It’s become my go-to when I want a comforting dinner everyone asks for, without hovering over the stove.
I like to spoon this cranberry chicken and its sauce over fluffy white rice or buttery mashed potatoes so all those sweet-savory juices have something to soak into. Steamed green beans or roasted broccoli on the side keep it simple and balanced.
If you’re feeling a little more festive, serve it with a green salad with apples and pecans, or pile the shredded chicken and sauce onto toasted buns for an easy sandwich night. Leftovers reheat well for lunches with a side of microwave rice and a bagged salad.
Ingredients
1 1/2 to 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
Directions
Place the slow cooker insert on a stable surface, like a clean beige kitchen counter, and lightly coat the bottom with nonstick cooking spray or a thin swipe of oil to help with cleanup.
Lay the raw chicken breasts in a single layer on the bottom of the slow cooker. It’s fine if they overlap slightly, but try to keep them mostly flat so they cook evenly.
Open the can of whole berry cranberry sauce and dump the entire can directly over the raw chicken breasts in the slow cooker, spreading it lightly with a spoon so most of the chicken is covered.
Sprinkle the dry onion soup mix evenly over the cranberry-covered chicken.
Pour the French or Catalina salad dressing over everything. Do not add additional water or broth; the chicken and sauce will create plenty of liquid as they cook.
Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 1/2 to 3 hours, until the chicken reaches an internal temperature of at least 165°F (74°C) and shreds or slices easily.
Once cooked, taste the sauce and adjust the seasoning if needed with a pinch of salt or pepper. For a thicker sauce, you can remove the lid and let it cook on HIGH for another 15 to 20 minutes, or stir in a slurry of 1 tablespoon cornstarch mixed with 1 tablespoon cold water and cook until slightly thickened.
Serve the chicken whole or shred it directly in the slow cooker with two forks, tossing it in the cranberry sauce until well coated. Spoon over rice, mashed potatoes, or your favorite side and ladle extra sauce on top.