Here’s a simple and tasty Slow Cooker Cranberry Chicken recipe for you! 🍗🍒
Ingredients (serves 4)
- 4 boneless, skinless chicken breasts
- 1 can (14 oz) whole berry cranberry sauce
- 1/4 cup orange marmalade or apricot jam
- 2 tablespoons soy sauce
- 1 tablespoon apple cider vinegar (optional, adds a little tang)
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- Fresh rosemary or thyme for garnish (optional)
Instructions
- Prepare the chicken:
Place the chicken breasts at the bottom of the slow cooker. Season lightly with garlic powder and black pepper. - Make the cranberry sauce mixture:
In a bowl, mix the cranberry sauce, orange marmalade, soy sauce, and apple cider vinegar until smooth. - Add to slow cooker:
Pour the cranberry mixture over the chicken, making sure each piece is coated. - Cook:
- Low: 4–6 hours
- High: 2–3 hours
The chicken should be tender and fully cooked (internal temp 165°F / 74°C).
- Serve:
- Spoon some of the sauce over the chicken.
- Garnish with fresh rosemary or thyme if desired.
- Great with rice, quinoa, or roasted veggies!
💡 Tips:
- For extra flavor, you can sear the chicken in a pan for 1–2 minutes per side before slow cooking.
- Leftovers make a great sandwich with some of the cranberry sauce as a spread.
If you want, I can also give you a quick 5-ingredient shortcut version that’s even faster for weeknights. Do you want me to do that?
