Slow Cooker Cranberry Chicken
Serves: 4–6
Cook time: 4–6 hours
Ingredients
4–6 boneless, skinless chicken breasts (or thighs)
1 can (14 oz / 400 g) whole berry cranberry sauce
1 packet (about 30 g) dry onion soup mix
½ cup French dressing (or Catalina dressing)
Instructions
Place raw chicken in the slow cooker.
Pour the cranberry sauce over the chicken.
Sprinkle the onion soup mix evenly on top.
Pour in the French/Catalina dressing.
Cover and cook:
LOW: 5–6 hours
HIGH: 3–4 hours
(Chicken should reach 74°C / 165°F internally.)
Spoon the sauce over the chicken before serving.
Optional extras
Add 1 tbsp Dijon mustard for extra tang.
Add ½ tsp garlic powder.
Stir in a handful of dried cranberries during the last hour.
Serve with
Rice
Mashed potatoes
Buttered noodles
Roasted vegetables
