Crock Pot Cranberry Chicken

Sweet and savory, this Crock Pot cranberry chicken is a cozy, flavorful meal for chilly evenings.

Course Dinner

Cuisine American

Keyword cranberry chicken, crock pot cranberry chicken, ocean spray cranberry chicken recipe, slow cooker cranberry chicken

Prep Time 10

Cook Time 2

Total Time 2 10

Servings people

Calories 434kcal

Author Blair Lonergan

1 (14 ounce) can whole berry cranberry sauce (I use Ocean Spray brand)
1 tablespoon Worcestershire sauce
1 tablespoon apple cider vinegar
Zest and juice from 1 medium orange (about 1 tablespoon loosely-packed grated orange zest and about ¼ cup orange juice)
1 teaspoon minced fresh rosemary (or ¼ teaspoon dried rosemary)
1 teaspoon minced fresh thyme (or ¼ teaspoon dried thyme)
½ teaspoon garlic powder
½ teaspoon onion powder
2 lbs. boneless, skinless chicken thighs (or sub with boneless skinless chicken breasts)
1 tablespoon cornstarch mixed with 1 tablespoon cold water
Kosher salt and ground black pepper, to taste
Optional garnish: chopped fresh herbs

In the bottom of a slow cooker, stir together the cranberry sauce, Worcestershire sauce, vinegar, orange zest, orange juice, rosemary, thyme, garlic powder, and onion powder.
Season the chicken on all sides with salt and pepper. Add the chicken to the slow cooker. Cover and cook on HIGH for 1-2 hours, or on LOW for 2-4 hours, until the chicken reaches an internal temperature of 165°F.
Remove the chicken from the slow cooker and arrange on a serving platter. Tent loosely with foil to keep warm while you finish the sauce. Pour the cooking liquid into a saucepan; bring the mixture to a boil over medium heat. Whisk in the cornstarch slurry, reduce the heat so that the mixture is at a simmer, and cook until the sauce thickens slightly, about 5 minutes. Taste and season the sauce with salt and pepper.

Be careful not to overcook your chicken. I find that the chicken breast or thighs have the best texture when cooked in my slow cooker on HIGH for about 1-2 hours. That keeps them moist and juicy, and prevents them from drying out. The meat is done when it reaches an internal temperature of 165°F.

Also remember — every slow cooker runs at a slightly different temperature (which is why the recipe gives you general time ranges, rather than exact times). Since my slow cooker tends to cook at a relatively high temperature, the meal is best when cooked on HIGH for about 1 hour or on LOW for about 2 hours. Just get familiar with your pot and adjust accordingly.

Simmer the sauce with cornstarch on the stovetop for a thicker consistency and more concentrated flavor. Yes, it's an extra step -- but it's worth it (and it only takes a few minutes)!

Garnish the finished dish with toasted chopped pecans or almonds for a crunchy addition. Fresh herbs are also great!