Slow Cooker Cranberry Chicken

Yield

4

Prep time

5 minutes

Ingredients

• 1½–2 pounds boneless, skinless chicken breasts, fully thawed
• 1 can (14 ounces) whole berry cranberry sauce
• 1 packet (1 ounce) dry onion soup mix
• ½ cup French or Catalina salad dressing

Method

1. Place the chicken breasts in a 4- to 6-quart slow cooker, arranging them in a single layer with minimal overlap.
2. Spoon the whole berry cranberry sauce over the chicken, spreading it gently to cover most of the surface.
3. Sprinkle the dry onion soup mix evenly over the cranberry sauce, then pour the dressing over everything. Do not add water or broth.
4. Cover and cook on LOW for 4–5 hours or HIGH for 2½–3 hours, until the chicken reaches 165°F in the thickest part. Begin checking at the earlier time to avoid overcooking.
5. Gently stir the sauce around the chicken. Serve the breasts whole, slice them, or shred them with two forks and toss in the sauce.
6. If desired, transfer the cooked chicken to a covered plate and simmer the sauce in a saucepan for 5–10 minutes, until slightly reduced. Spoon over the chicken before serving.

Kitchen notes

Timing guide:
Prep Time: 5 minutes
Cook Time: 4–5 hours on LOW or 2½–3 hours on HIGH

Practical Woman's Secret
The chicken releases liquid as it cooks, so skip extra broth. For a thicker sauce without adding another ingredient, reduce it separately after removing the chicken to keep the meat tender.

Serving and Storage
Serve warm over rice, mashed potatoes or noodles, spooning the cranberry-onion sauce over each portion.
Refrigerate leftovers in an airtight container for up to 4 days or freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently with the sauce until hot throughout.