Pour Cranberry Sauce and These 5 Ingredients — An Easy Dump-and-Bake Dinner Everyone Loves
If you’re looking for a no-stress dinner that tastes like you spent way more time in the kitchen than you actually did, this recipe is it. This cranberry sauce dump recipe has been on repeat in our house lately, and for good reason. You literally pour cranberry sauce and five simple ingredients into a baking dish, pop it in the oven, and let the magic happen.
It’s sweet, savory, and perfect for busy weeknights, holiday dinners, or when you just don’t feel like cooking but still want something homemade and comforting.
Why This Cranberry Sauce Recipe Works So Well
This recipe hits all the right notes:
Minimal prep — no chopping marathons
Sweet + savory balance that everyone loves
Budget-friendly ingredients
Perfect for meal prep or leftovers
Easy to double for potlucks or family gatherings
The cranberry sauce caramelizes as it bakes, mixing with the other ingredients to create a rich, flavorful glaze that coats every bite.
Ingredients (Just 6 Total!)
Here’s everything you’ll need:
1 can (14 oz) whole berry cranberry sauce
4–6 boneless, skinless chicken breasts (or thighs)
1 packet dry onion soup mix
1 cup French dressing
½ cup apricot preserves
1 tablespoon soy sauce
💡 Tip: Chicken thighs work great if you want extra juicy results.
How to Make It (So Easy!)
Preheat oven to 350°F (175°C).
Lightly grease a 9×13 baking dish.
Arrange the chicken in a single layer.
In a bowl, mix together:
Cranberry sauce
French dressing
Apricot preserves
Soy sauce
Onion soup mix
Pour the sauce evenly over the chicken.
Cover with foil and bake for 45 minutes.
Remove foil and bake another 15–20 minutes, until the sauce thickens and the chicken is cooked through.
Spoon the sauce over the chicken before serving.
That’s it. No stirring, no flipping, no stress.
What to Serve With Cranberry Chicken
This dish pairs beautifully with:
Fluffy white or brown rice
Mashed potatoes
Roasted vegetables
Egg noodles
A simple green salad
The extra sauce is chef’s kiss over anything starchy.
Make It in the Crockpot
Want a slow cooker version? Easy!
Add everything to the crockpot.
Cook on LOW for 5–6 hours or HIGH for 3–4 hours.
Shred or serve whole — both are delicious.
Storage & Leftovers
Store leftovers in an airtight container for up to 4 days.
Reheat gently in the microwave or stovetop.
This recipe freezes well for up to 2 months.
Why Everyone Asks for This Recipe
Every time I make this, someone asks, “What did you put in this?” They’re shocked when I tell them it’s just cranberry sauce and five pantry staples. It’s one of those old-school, comfort recipes that never goes out of style.
If you love dump-and-bake dinners, this one deserves a permanent spot in your rotation.
