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Cranberry-Sauced Slow-Cooker Chicken

Enjoy tender chicken breasts simmered in a luscious cranberry sauce that perfectly balances sweet and tart flavors, making it ideal for weeknights and gatherings alike.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts (approximately 1¾–2 lb total; use thawed for best results)
  • 1 jar cranberry sauce (14 oz; choose whole-berry or jellied) Whole-berry adds a delightful texture.
  • ½ cup Italian dressing Zesty or regular; low-sugar versions work, too.
  • 2 tablespoons brown sugar Optional; reduce to 1 tablespoon for less sweetness.
  • to taste salt and pepper Season to taste.
  • 4 oz cream cheese Stir into the dish at the end for a richer sauce.
  • 1–2 tablespoons maple syrup For a bit of smokiness; can substitute some brown sugar.
Optional Garnishes
  • chopped parsley For garnish.
  • green onions For garnish.
  • a squeeze of fresh lemon For garnish.

Method
 

Preparation
  1. Prepare the slow cooker by spraying the inside with cooking oil or lining it with a slow cooker liner for easy cleanup.
  2. Lightly season the chicken breasts with salt and pepper on both sides.
  3. In a separate bowl, combine the cranberry sauce, Italian dressing, brown sugar, and maple syrup. Mix well.
  4. Place the chicken breasts in the slow cooker in a single layer. Pour the cranberry mixture over the top, ensuring all the chicken is coated.
Cooking
  1. Cover and cook on low for 6-7 hours or high for 3-4 hours until the chicken is tender and easily pulls apart with a fork.
  2. About 30 minutes before serving, stir in the cream cheese until melted and blended into the sauce.
Serving
  1. Scoop the tender chicken onto plates and spoon some of the rich cranberry sauce over the top. Dinner is served!

Notes

For the best experience, serve with rice, mashed potatoes, or a fresh salad. Store leftovers in an airtight container in the fridge for up to 3-4 days, or freeze for up to 3 months.