- Lightly grease the inside of your slow cooker.
- Arrange the chicken breasts in a single layer on the bottom.
- In a medium bowl, whisk together the cranberry sauce, onion soup mix, orange juice, Dijon mustard, Worcestershire sauce, garlic, black pepper, thyme, and rosemary until well combined.
- Pour the cranberry mixture evenly over the chicken, making sure each piece is coated.
- Cover with the lid and cook:
- LOW: 5–6 hours
- HIGH: 2½–3 hours
- Check that the chicken reaches an internal temperature of 165°F (74°C).
- For shredded chicken, remove the chicken from the slow cooker and shred with two forks. Return it to the sauce and stir well.
- For whole chicken breasts, spoon the cranberry sauce over the top before serving.
- Garnish with fresh parsley, orange zest, or a few fresh cranberries for extra color.
Tips & Notes
- Chicken thighs can be substituted for extra juicy results.
- Add sliced onions or mushrooms for additional flavor.
- If you prefer a thicker sauce, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it into the slow cooker during the last 20 minutes of cooking.
- Leftovers keep well in the refrigerator for up to 4 days.
- Freeze cooled portions in airtight containers for up to 3 months.
Serving Suggestions
- Creamy mashed potatoes
- Buttered rice
- Roasted sweet potatoes
- Green beans
- Steamed broccoli
- Garlic bread
- Egg noodles
Q&A
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