Slow Cooker Cranberry ChickenThis recipe relies on just a few pantry staples to create a thick, flavorful glaze that tastes like you spent hours over the stove. Ingredients3 to 4 large boneless, skinless chicken breasts (about 1.5–2 lbs) 1 can (14 oz) whole berry cranberry sauce 1 cup French dressing (the bright orange kind) 1 packet dry onion soup mixInstructionsPrep the Chicken: Place your raw chicken breasts in the bottom of the slow cooker. Try to keep them in a single layer if possible for even cooking. Mix the Sauce: In a medium bowl, whisk together the whole berry cranberry sauce, French dressing, and the dry onion soup mix until well combined. Combine: Pour the mixture evenly over the chicken breasts, making sure each piece is well-coated. Slow Cook: Cover and cook on Low for 5 to 6 hours or on High for 3 to 4 hours. You’ll know it’s ready when the chicken is tender and reaches an internal temperature of 165°F (74°C). Serve: Serve the chicken whole or shredded over a bed of white rice, mashed potatoes, or quinoa to soak up all that extra tangy sauce. A Quick TipIf the sauce feels a bit thin at the end, you can remove the chicken and let the sauce simmer with the lid off for 15 minutes to thicken up, or stir in a small cornstarch slurry.
Slow Cooker Cranberry Chicken
