Cranberry-Sauced Slow-Cooker Chicken

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A tangy-sweet slow-cooked chicken dish that pairs perfectly with simple sides, perfect for busy weeknights or holiday leftovers.

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Prep Time 5

Cook Time 4

Total Time 4 5

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 320

Ingredients Method Nutrition Notes

Ingredients

Main ingredients

4 pieces boneless, skinless chicken breasts (about 1¾–2 lb total) Use thawed breasts; frozen can cook unevenly.
1 14 oz jar cranberry sauce Whole-berry or jellied both work; whole-berry gives more texture.
½ cup Italian dressing Bottled, zesty or regular—use low-sugar if desired.
2 tablespoons brown sugar Optional but balances the tartness; can reduce to 1 tbsp if you prefer less sweet.
Salt and pepper To taste.
Optional garnish: chopped parsley, green onions, or a squeeze of fresh lemon.

Optional variations

4 oz cream cheese Stir in at the end for a richer sauce.
1–2 tablespoons maple syrup Substitute for some of the brown sugar for a smokier note.

Method

Preparation

Pat chicken breasts dry and season lightly with salt and pepper. Place them in a single layer in the slow cooker.
Spoon the jar of cranberry sauce evenly over the chicken.
Pour the Italian dressing over the cranberry sauce, then sprinkle the brown sugar across the top.

Cooking

Cover and cook on LOW for 4–6 hours or HIGH for 2½–3 hours. Chicken is done when it reaches 165°F internally and shreds easily with two forks.
Optional: For a creamier finish, remove chicken and stir 4 oz cream cheese into the sauce until smooth, then return chicken for 10 minutes.

Serving

Garnish with parsley or green onions and serve.

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 22gProtein: 30gFat: 10gSaturated Fat: 3gSodium: 600mgFiber: 1gSugar: 10g

Notes

Serve over buttered egg noodles or shredded into warm tortillas. Store leftovers in an airtight container within two hours of cooking and consume within 3–4 days.

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