Description
This Slow Cooker Cranberry Chicken recipe is a simple yet flavorful dish perfect for busy weeknights or festive gatherings. It combines the sweetness of cranberry sauce with the tangy zest of French dressing and the savory depth of onion soup mix, all melding together to create a delightful sauce that coats tender, shredded chicken. This recipe is incredibly easy to prepare – just toss the ingredients into your slow cooker and let it do the work! The result is a delicious, comforting meal that your whole family will love. Serve it over rice, mashed potatoes, or even in sandwiches for a versatile and satisfying dish.
Ingredients:
- 4 boneless, skinless chicken breasts
- Salt and black pepper, to taste
- 1 cup cranberry sauce (jellied or whole-berry)
- 1/2 cup French dressing
- 1 packet onion soup mix
- Fresh parsley, chopped, for garnish (optional)
- Nonstick cooking spray or a little oil, for greasing the slow cooker (optional)
Preparation:
Step 1: Lightly grease the inside of your slow cooker with nonstick spray or a little oil to help prevent sticking and make cleanup easier.
Step 2: Season both sides of the chicken breasts with salt and black pepper, then place them in an even layer on the bottom of the slow cooker.
Step 3: In a medium mixing bowl, combine the cranberry sauce, French dressing, and onion soup mix. Stir until the mixture is smooth and the soup mix is fully incorporated.
Step 4: Pour the cranberry mixture evenly over the chicken, making sure each piece is well coated with sauce.
Step 5: Cover the slow cooker with the lid and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the chicken is cooked through, tender, and easily shreds with a fork.
Step 6: Once cooked, use two forks to shred the chicken directly in the slow cooker. Stir the shredded chicken into the sauce until everything is well combined and coated.
Step 7: Taste and adjust seasoning with additional salt and pepper, if needed. If the sauce seems too thick, you can stir in a splash of water or chicken broth.
Step 8: Serve the cranberry chicken hot, spooning extra sauce over the top, and garnish with freshly chopped parsley if desired.
Why You’ll Love This Recipe
This Slow Cooker Cranberry Chicken is a winner for several reasons:
- Easy Preparation: With just a few simple steps, you can have a delicious meal cooking away in your slow cooker.
- Minimal Ingredients: The recipe requires only a handful of ingredients, most of which you probably already have in your pantry.
- Versatile: Serve it in various ways – over rice, mashed potatoes, in sandwiches, or even on its own.
- Flavorful: The combination of cranberry sauce, French dressing, and onion soup mix creates a unique and delicious flavor profile.
- Perfect for any occasion: Whether it’s a weeknight dinner or a holiday gathering, this dish is sure to impress.
Serving Suggestions:
- Serve over a bed of fluffy white rice or creamy mashed potatoes.
- Use it as a filling for sandwiches or sliders.
- Serve alongside a green salad or roasted vegetables for a complete meal.
- Garnish with fresh parsley or a dollop of sour cream for added flavor and visual appeal.
Tips:
- For a thicker sauce, remove the lid during the last 30 minutes of cooking time to allow some of the liquid to evaporate.
- If you don’t have French dressing, you can substitute it with Catalina dressing or a similar sweet and tangy vinaigrette.
- Feel free to add other vegetables to the slow cooker, such as sliced onions, bell peppers, or carrots.
- If you prefer a spicier dish, add a pinch of red pepper flakes to the cranberry mixture.
- Ensure the chicken is fully cooked to an internal temperature of 165°F (74°C) for food safety.
Preparation Time: 10 minutes
Cook Time: 6-7 hours on LOW, or 3-4 hours on HIGH
Total Time: 6 hours 10 minutes (LOW), or 3 hours 10 minutes (HIGH)
Nutrition Information:
(Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.)
- Calories: Approximately 350-400 per serving
- Protein: 30-35g
- Sodium: 500-700mg
Conclusion
Slow Cooker Cranberry Chicken is a delightful and convenient recipe that is perfect for any home cook. Its ease of preparation, combined with its unique and satisfying flavor, makes it a go-to dish for busy weeknights or special occasions. The versatility of this recipe allows you to customize it to your liking, and the simple ingredients make it accessible to everyone. Give this recipe a try and enjoy the deliciousness and convenience it brings to your table!
Questions and Answers about This Recipe:
Q1: Can I use frozen chicken breasts for this recipe?
A: While it’s best to use thawed chicken breasts for optimal cooking and flavor, you can use frozen chicken breasts. However, you’ll need to increase the cooking time by about 1-2 hours on LOW or 30 minutes to 1 hour on HIGH. Make sure the chicken reaches an internal temperature of 165°F (74°C) to ensure it’s fully cooked.
Q2: Can I use a different type of cranberry sauce?
A: Yes, you can use either jellied or whole-berry cranberry sauce, depending on your preference. Whole-berry cranberry sauce will give the dish a slightly chunkier texture. You can also experiment with different flavors of cranberry sauce, such as those with orange or spice infusions.
Q3: What if I don’t have onion soup mix? Is there a substitute?
A: If you don’t have onion soup mix, you can create a substitute by combining 2 tablespoons of dried minced onion, 1 teaspoon of onion powder, 1/2 teaspoon of garlic powder, 1/4 teaspoon of celery seed, and a pinch of paprika. Mix these ingredients together and use them in place of the packet of onion soup mix.
Q4: Can I add vegetables to this recipe?
A: Absolutely! Adding vegetables can enhance the flavor and nutritional value of the dish. Sliced onions, bell peppers, carrots, and celery are all great additions. Add them to the slow cooker along with the chicken and sauce.
Q5: How can I store leftovers of this dish?
A: Allow the cranberry chicken to cool completely, then transfer it to an airtight container. Store it in the refrigerator for up to 3-4 days. Reheat it in the microwave or on the stovetop until heated through before serving. You can also freeze the leftovers for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
