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–+ servings

Cranberry-Sauced Slow-Cooker Chicken

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A flavorful and easy weeknight dinner featuring tender chicken in a rich, tangy-sweet cranberry sauce, perfect for busy families.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts (about 1¾–2 lb total) Use thawed for even cooking.
  • 1 14 oz jar cranberry sauce Whole-berry or jellied works; whole-berry has more texture.
  • ½ cup Italian dressing Use zesty or regular; opt for low-sugar if desired.
  • 2 tablespoons brown sugar (optional) Balances tartness; reduce to 1 tbsp for less sweetness.
  • 1-2 tablespoons maple syrup (optional) A smoky substitute for some of the brown sugar.
  • 4 oz cream cheese Stir in at the end for a richer sauce.
  • Salt and pepper To taste.
  • Optional garnish: chopped parsley, green onions, or a squeeze of fresh lemon Adds a fresh touch.

Method
 

Preparation
  1. Grease the slow cooker with non-stick spray or olive oil to prevent sticking.
  2. Lightly sprinkle salt and pepper over the chicken breasts and place them in the slow cooker.
  3. Pour the entire jar of cranberry sauce over the chicken, spreading it evenly.
  4. Drizzle the Italian dressing on top of the cranberry sauce.
  5. If using, sprinkle brown sugar over the mixture.
Cooking
  1. Cover and cook on low for about 4-6 hours or on high for 2-3 hours, until the chicken is cooked through and tender.
  2. About 30 minutes before serving, add the cream cheese, stirring it in until fully combined and creamy.
  3. Check for seasoning and add extra salt, pepper, or a bit of lemon juice if desired.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 20gProtein: 30gFat: 10gSaturated Fat: 4gSodium: 500mgFiber: 1gSugar: 10g

Notes

Storing leftovers: Place cooled chicken and sauce in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stove. For longer storage, freeze in bags for up to 3 months. Thaw overnight for reheating.
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