This Slow Cooker Cranberry Chicken is a weeknight hero that feels fancy but requires minimal effort. The sweet-tart cranberry glaze and tender chicken make it a crowd-pleaser. It’s the perfect set-and-forget meal for cozy dinners.
Nothing beats a great Slow Cooker Cranberry Chicken. Whether you're a fan of Crockpot Recipes or want to try something from our Chicken Recipes selection, keep scrolling!
Why You’ll Love This Slow Cooker Cranberry Chicken
Effortless Elegance: Complex flavor with minimal hands-on work.
Sweet & Savory Balance: Tangy, rich sauce that’s not overly sweet.
Meal Prep Friendly: Assemble ahead or freeze for easy dinners.
Unbelievably Tender: Chicken thighs become fall-apart juicy.
Ingredients & Tools
- 1.5 – 2 lbs boneless, skinless chicken thighs
- 1 (14 oz) can jellied cranberry sauce
- 1 (1 oz) packet dry onion soup mix
- 1 cup French dressing
- 1 tablespoon cornstarch (optional, for thickening)
- 1 tablespoon cold water (optional, for slurry)
- Fresh parsley or thyme for garnish (optional)
Tools: A 4-6 quart slow cooker.
Notes: Jellied cranberry sauce gives a smooth, glossy finish. Dry onion soup mix adds savory depth. Classic Catalina-type French dressing works best.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 28 g |
| Fat: | 18 g |
| Carbs: | 35 g |
| Fiber: | 1 g |
Serves: 4-6 | Prep Time: 5 minutes | Cook Time: 6 hours on Low (or 3-4 on High) | Total Time: 6 hours 5 minutes
Before You Start: Tips & Ingredient Notes
- Chicken Thighs vs. Breast. I strongly recommend thighs for this recipe. Their higher fat content means they stay incredibly moist and tender through the long cooking process. Chicken breasts can dry out more easily, so if you must use them, reduce the cooking time and check for doneness earlier.
- Jellied vs. Whole Berry Sauce. Jellied cranberry sauce is key for that smooth, glazy finish. Whole berry sauce will work, but the texture will be chunkier and the final appearance less polished. It’ll still taste great, but for the classic version, go with jellied.
- Don’t Skip the Onion Soup Mix. This little packet is a powerhouse of flavor, containing dehydrated onions, salt, and spices. It’s what gives the sauce its savory, umami-rich character that perfectly counters the sweetness. There’s really no simple substitute that delivers the same result.
- Low and Slow is the Way to Go. For the most tender, shreddable chicken, the low setting is your best friend. It gently breaks down the connective tissues without toughening the meat. The high setting is a fine shortcut, but the texture won’t be quite as sublime.
How to Make Slow Cooker Cranberry Chicken
Step 1: First, get your chicken ready. If your boneless, skinless chicken thighs are very large or uneven, you can give them a quick trim, but it’s not strictly necessary. I like to pat them dry with a paper towel—this helps the sauce cling to them better later on. You don’t need to season them with extra salt at this stage because the onion soup mix is plenty salty. Just arrange them in a single layer at the bottom of your slow cooker insert.
Step 2: Now, let’s make that incredible sauce. In a medium bowl, plop the entire can of jellied cranberry sauce. It will be firm and hold its shape, which is fine. Add the entire packet of dry onion soup mix and pour in the French dressing. Use a whisk or a fork to break everything down and combine it. At first, it might look a little separated, but just keep stirring—you’ll end up with a thick, vibrantly colored, and beautifully uniform marinade.
Step 3: Pour the sauce mixture evenly over the chicken thighs in the slow cooker. Use a spoon or spatula to gently nudge the sauce around, ensuring every piece of chicken is coated. You don’t need to add any liquid like water or broth; the chicken and the sauce will create plenty of moisture as they cook. At this point, you can’t really mess it up. Just put the lid on, set it, and forget it.
Step 4: Cooking time! For the most tender result, cook on the LOW setting for 5-6 hours. If you’re in a hurry, the HIGH setting for 3-4 hours will work, but check it a bit earlier. The chicken is done when it’s fall-apart tender and reaches an internal temperature of 165°F. You’ll notice the sauce has thinned out and become more liquid as the chicken releases its juices—this is exactly what you want.
Step 5: This final step is optional but highly recommended for a restaurant-quality finish. If you’d like a thicker, glossier sauce that clings to the chicken, you’ll want to make a quick slurry. Carefully remove the cooked chicken to a serving platter. In a small bowl, stir the tablespoon of cornstarch with the tablespoon of cold water until it’s completely smooth. Turn the slow cooker to HIGH and whisk this slurry into the hot liquid in the insert. Let it cook for another 10-15 minutes, uncovered, until the sauce has thickened nicely.
Step 6: To serve, you can either place the whole chicken thighs on plates or use two forks to shred them right in the sauce. Spoon that glorious, thickened cranberry sauce over the top. A sprinkle of fresh, chopped parsley or thyme adds a lovely pop of color and a hint of freshness that cuts through the richness perfectly. And that’s it—dinner is served!
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze in sealed bags or containers for up to 3 months.
- Reviving: Reheat gently on the stove or in the microwave, adding a splash of water if needed.
Serving Suggestions
Complementary Dishes
- Fluffy Mashed Potatoes or Cauliflower Mash — This is the ultimate pairing. The creamy, neutral base is the perfect canvas for that tangy, flavorful sauce to soak into.
- Buttery Egg Noodles or White Rice — A simple, starchy side that does a fantastic job of sopping up every last drop of the delicious cranberry glaze from your plate.
- Simple Steamed Green Beans or Roasted Broccoli — You’ll want something green and slightly crisp to balance the richness of the dish. The bright, fresh flavor is a perfect contrast.
Drinks
- A Crisp Pinot Grigio or Sauvignon Blanc — The bright acidity and citrus notes in these white wines will beautifully cut through the sweetness of the cranberry and cleanse your palate.
- A Light-Bodied Pinot Noir — If you prefer red, a fruity, low-tannin Pinot Noir complements the savory chicken and berry notes without overpowering the meal.
- Sparkling Apple Cider — A non-alcoholic option that mirrors the sweet-tart theme of the dish, making the meal feel festive and special for everyone.
Something Sweet
- Simple Vanilla Bean Panna Cotta — Its cool, creamy, and delicate flavor is a lovely, light finish that doesn’t compete with the bold tastes of the main course.
- Warm Apple Crisp with Vanilla Ice Cream — This continues the cozy, comforting autumn vibe. The spiced apples and crunchy oat topping feel like a natural progression.
- Dark Chocolate Truffles — Just one or two rich, intense truffles provide a sophisticated and simple end to the meal, satisfying your sweet tooth without being too heavy.
Top Mistakes to Avoid
- Mistake: Using Chicken Breasts and Cooking Too Long. Breast meat is much leaner and can become stringy and dry if overcooked in the slow cooker. If you must use it, check for doneness at the 2-3 hour mark on HIGH or 4-hour mark on LOW.
- Mistake: Adding Extra Water or Broth. It might seem like you need more liquid, but trust the process. The chicken and the cranberry sauce will release more than enough moisture as they cook. Adding extra liquid will result in a watery, diluted sauce.
- Mistake: Skipping the Cornstarch Slurry. I know it’s an extra step, but taking five minutes to thicken the sauce at the end makes a world of difference. It transforms it from a thin broth to a luxurious, glossy glaze that coats the chicken beautifully.
- Mistake: Lifting the Lid Too Often. Every time you peek, you let out a significant amount of heat and steam, which can increase the total cooking time by 15-20 minutes each time. Try to resist the urge!
Expert Tips
- Tip: Sear the Chicken First. For an even deeper flavor, quickly sear the chicken thighs in a hot skillet for 2-3 minutes per side until golden brown before adding them to the slow cooker. This adds a wonderful caramelized Maillard reaction flavor that permeates the whole dish.
- Tip: Add Fresh Cranberries. For a burst of fresh tartness and a beautiful presentation, stir in a half-cup of fresh or frozen cranberries during the last 30 minutes of cooking. They will soften and burst, adding little pockets of intense flavor.
- Tip: Use the Sauce for Other Proteins. This cranberry-onion-French dressing sauce is incredibly versatile. It works wonderfully with pork tenderloin, meatballs, or even smoked sausage. Just adjust the cooking time based on the protein you choose.
- Tip: Make it a Freezer Meal. Combine the raw chicken, cranberry sauce, soup mix, and dressing in a gallon-sized freezer bag. Squeeze out the air, seal it, and freeze flat. Thaw in the refrigerator overnight, then dump the contents into the slow cooker and cook as directed.
FAQs
Can I make this Slow Cooker Cranberry Chicken with fresh cranberries instead?
You can, but the flavor and texture profile will be quite different. Fresh cranberries are much tarter and don’t contain the sugar and pectin that give jellied sauce its body. If you want to try, use 12 oz of fresh cranberries and add about 1/2 to 3/4 cup of sugar or maple syrup to balance the tartness. The sauce will be more rustic and chunky.
My sauce is too thin, even after the slurry. What can I do?
Don’t worry, this happens sometimes if the chicken releases a lot of juice. The best fix is to carefully pour the sauce into a saucepan and simmer it on the stovetop over medium-high heat. Let it reduce for 5-10 minutes, stirring occasionally, until it reaches your desired thickness. This gives you more control and faster results.
Can I prepare this dish ahead of time?
Absolutely! This is a fantastic make-ahead meal. You can assemble the raw chicken and sauce in the slow cooker insert up to 24 hours in advance. Just cover it tightly with plastic wrap and store it in the refrigerator. When you’re ready, take it out, give it a quick stir, and cook as directed—you might need to add 15-30 minutes to the cooking time since it’s starting from cold.
What’s a good substitute for the French dressing?
If you don’t have French dressing, a Russian dressing or even a Western dressing will work in a pinch, as they have similar sweet and tangy profiles. In a real bind, you could mix 3/4 cup of Italian dressing with 1/4 cup of ketchup and a teaspoon of sugar to approximate the flavor.
Is it possible to overcook the chicken in a slow cooker?
Yes, it is possible, especially with leaner cuts like breast meat. Even thighs can eventually become *too* soft and almost mushy if left for many hours beyond the recommended time. The ideal window for chicken thighs is 5-7 hours on low. After about 8 hours, you may start to notice a decline in texture, so using a timer is your best bet.
Slow Cooker Cranberry Chicken
Make tender Slow Cooker Cranberry Chicken with just 5 minutes of prep. This easy, sweet & savory meal is perfect for busy weeknights. Get the recipe now!
Ingredients
For the Ingredients
-
1.5 – 2 lbs boneless, skinless chicken thighs
-
1 can jellied cranberry sauce (14 oz)
-
1 packet dry onion soup mix (1 oz)
-
1 cup French dressing
-
1 tablespoon cornstarch (optional, for thickening)
-
1 tablespoon cold water (optional, for slurry)
-
Fresh parsley or thyme (optional, for garnish)
Instructions
-
First, get your chicken ready. If your boneless, skinless chicken thighs are very large or uneven, you can give them a quick trim, but it’s not strictly necessary. I like to pat them dry with a paper towel—this helps the sauce cling to them better later on. You don’t need to season them with extra salt at this stage because the onion soup mix is plenty salty. Just arrange them in a single layer at the bottom of your slow cooker insert.01
-
Now, let’s make that incredible sauce. In a medium bowl, plop the entire can of jellied cranberry sauce. It will be firm and hold its shape, which is fine. Add the entire packet of dry onion soup mix and pour in the French dressing. Use a whisk or a fork to break everything down and combine it. At first, it might look a little separated, but just keep stirring—you’ll end up with a thick, vibrantly colored, and beautifully uniform marinade.02
-
Pour the sauce mixture evenly over the chicken thighs in the slow cooker. Use a spoon or spatula to gently nudge the sauce around, ensuring every piece of chicken is coated. You don’t need to add any liquid like water or broth; the chicken and the sauce will create plenty of moisture as they cook. At this point, you can’t really mess it up. Just put the lid on, set it, and forget it.03
-
Cooking time! For the most tender result, cook on the LOW setting for 5-6 hours. If you’re in a hurry, the HIGH setting for 3-4 hours will work, but check it a bit earlier. The chicken is done when it’s fall-apart tender and reaches an internal temperature of 165°F. You’ll notice the sauce has thinned out and become more liquid as the chicken releases its juices—this is exactly what you want.04
-
This final step is optional but highly recommended for a restaurant-quality finish. If you’d like a thicker, glossier sauce that clings to the chicken, you’ll want to make a quick slurry. Carefully remove the cooked chicken to a serving platter. In a small bowl, stir the tablespoon of cornstarch with the tablespoon of cold water until it's completely smooth. Turn the slow cooker to HIGH and whisk this slurry into the hot liquid in the insert. Let it cook for another 10-15 minutes, uncovered, until the sauce has thickened nicely.05
-
To serve, you can either place the whole chicken thighs on plates or use two forks to shred them right in the sauce. Spoon that glorious, thickened cranberry sauce over the top. A sprinkle of fresh, chopped parsley or thyme adds a lovely pop of color and a hint of freshness that cuts through the richness perfectly. And that’s it—dinner is served!06
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