Recipe: Slow Cooker Cranberry Chicken
- One whole chicken, cut apart, or about 3 pounds of your choice of chicken parts
- 1 can of cranberry sauce (jellied or whole berry), or the equivalent of homemade cranberry sauce
- 3 tbsp brown sugar
- 1 recipe for onion soup mix substitute (or onion soup mix)
- cornstarch, for thickening the sauce if you want to
- Place chicken in slow cooker.
- Mix together cranberry sauce, brown sugar, and onion soup mix – pour over chicken.
- Cook on low for 3-6 hours depending, or until chicken is done (reaches 165 degrees on a meat thermometer). If you use boneless chicken breasts, the cooking time will be on the lower end. If you use whole chicken pieces with the bones in, the cooking time will be longer.
- When chicken is done, if you’d like to thicken the sauce left in the slow cooker, transfer the sauce to a saucepan and thicken it with some cornstarch. Serve sauce over chicken.
- I used boneless, skinless chicken breast, but they turned out a bit dry. Next time I will use chicken thighs or cut up an entire chicken.
- I used jellied cranberry sauce so my sauce turned out pretty smooth (I also strained it before putting it in the saucepan). If you use whole berry your sauce won’t be as smooth unless you choose to put it in a blender.
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