Crock Pot Cranberry Chicken

This Slow Cooker Cranberry Chicken is one of those magical dump-and-go meals that tastes like you spent way more time on it than you actually did. With just 4 simple ingredients—chicken, cranberry sauce, salad dressing, and onion soup mix—it simmers into a sweet, tangy, and savory dinner that practically makes itself. Whether it’s a cozy fall evening or a weeknight when you’re too tired to cook, this recipe has your back.

A Go-To Crockpot Dinner for Busy Days

Let me tell you, this one’s been a game-changer on those days when I’m juggling work, errands, and laundry piles that don’t quit. I toss everything in the slow cooker by lunch, and by dinnertime, the house smells amazing and dinner is served with zero stress. It’s one of those comforting meals my whole family genuinely looks forward to—especially in the fall when cranberry everything just feels right.

What Is Slow Cooker Cranberry Chicken?

It’s a fuss-free chicken dish where boneless chicken breasts or thighs are slow-cooked in a sweet and tangy cranberry sauce made from pantry staples. The result? Fall-apart tender chicken that’s smothered in a rich, glossy sauce—perfect over rice, mashed potatoes, or even holiday-style with stuffing and green beans.

Why You’ll Love This Recipe

You only need four ingredients. It’s hands-off once it’s in the crockpot. And it tastes like something your mom would’ve made on a Sunday, even if you’re pulling it together on a Tuesday night. Bonus: it doubles as a solid Thanksgiving or Christmas alternative if you’re cooking for a small crowd.

Ingredients You’ll Need

You’ll find the exact quantities in the recipe card at the bottom, but here’s a quick breakdown of what goes into this cozy meal:

For the Chicken:

• Boneless, skinless chicken breasts – Thighs also work if you prefer dark meat.

For the Sauce:

• Whole berry cranberry sauce – This gives the dish its signature texture and flavor. If all you have is jellied cranberry, go for it!
• Catalina dressing – Adds a nice sweet-and-tangy punch. French or Russian dressing also work great.
• Onion soup mix – This packs in all the seasoning you need in one packet.

How to Make It

1. Prep your slow cooker: Either spray the insert with nonstick spray or use a slow cooker liner for easy cleanup.
2. Mix the sauce: In a bowl, combine the cranberry sauce, Catalina dressing, and onion soup mix. Stir until well blended.
3. Layer the chicken: Place the chicken at the bottom of the slow cooker and pour the sauce right on top. Spread it out so all the pieces are fully coated.
4. Cover and cook: Pop the lid on and set it to cook—see below for timing.

Cooking Time

• High: 2 to 3 hours
• Low: 4 to 6 hours

Check that the internal temperature hits 165°F before serving. Depending on your slow cooker, the total cook time may vary slightly.

What to Serve It With

This chicken is great served whole or shredded—whatever you’re in the mood for. Here are some of our favorite sides:

• Mashed potatoes (personal favorite)
• Steamed white or brown rice
• Stuffing (if you’re doing a holiday-style meal)
• Green beans, peas, or a side salad

Tip: Spoon that extra sauce right over everything on your plate. You won’t regret it.

Storing & Reheating Leftovers

Got leftovers? Lucky you. Here’s how to keep them fresh:

• Fridge: Store in an airtight container for up to 4 days.
• Freezer: This freezes beautifully—up to 3 months in a freezer-safe container.
• To Reheat: Warm up individual portions in the microwave. For bigger batches, reheat in a covered dish in the oven or even right back in the slow cooker on warm.

Extra Tips & Swaps

• Want a sweeter sauce? Stir in a tablespoon or two of brown sugar or a splash of orange juice.
• No Catalina? Try French dressing, Russian dressing, or even your favorite BBQ sauce for a smoky twist.
• Prefer the oven? This recipe works great baked in a casserole dish at 375°F for about 30–35 minutes.
• Have an Instant Pot? You can make this there too using the poultry setting—just reduce the liquid slightly.

Frequently Asked Questions

Can I use chicken thighs instead of breasts?
Yes! Thighs are actually more forgiving in the slow cooker and turn out super juicy.

Is jellied cranberry sauce okay to use?
Absolutely. Whole berry just gives more texture, but jellied will still taste great.

Can I prep this ahead of time?
You can mix the sauce and refrigerate it overnight. In the morning, just pour it over the chicken in the crockpot and start cooking.

How do I make this more festive for the holidays?
Serve it with stuffing, green beans, and a scoop of mashed potatoes. Add fresh rosemary or orange zest to the sauce for a little extra flair.

Try other crockpot recipes:

• Crockpot Shredded Chicken Sandwiches
• Crockpot Creamy Ranch Chicken
• Low Carb Crock Pot Chicken Soup