Step 5: Slow Cook
Cover the slow cooker and cook on LOW for approximately 4 to 5 hours.
The exact time will depend on the thickness of the chicken and the performance of your slow cooker.
Begin checking early if the chicken breasts are small or thin.
The chicken is ready when the thickest part reaches a safe internal temperature of 165°F, or 74°C.
Can You Cook It on HIGH?
You can cook the dish on HIGH for approximately 2 to 3 hours, but chicken breasts may dry out more easily.
LOW heat generally produces a more tender result.
Step 6: Let the Chicken Rest
Once the chicken is cooked, switch the slow cooker to WARM or turn it off.
Let the chicken rest in the sauce for approximately 10 minutes before slicing or shredding.
This allows the meat to settle and remain juicier.
Step 7: Slice or Shred
Serve the chicken breasts whole, slice them across the grain, or shred them directly in the slow cooker using two forks.
Shredded chicken absorbs more of the sauce and works especially well for sandwiches, rice bowls, or meal preparation.
Do Not Add Water
The cranberry sauce and natural chicken juices provide enough moisture.
Adding water may make the sauce too thin and weaken the flavor.
How to Thicken the Sauce
If the sauce seems thinner than desired, transfer it to a small saucepan after the chicken is cooked.
Simmer it gently for several minutes until reduced.
Another option is to mix 1 tablespoon of cornstarch with 1 tablespoon of cold water, then stir the slurry into the hot sauce.
Cook until the sauce thickens.
How to Make the Sauce Less Sweet
If you prefer a more savory flavor, try one or more of the following:
- Use whole-berry cranberry sauce with reduced sugar, if available.
- Add 1 tablespoon Dijon mustard.
- Add 1 tablespoon balsamic vinegar.
- Use only part of the onion soup mix if sodium is a concern.
- Add freshly ground black pepper.
- Stir in a small amount of chicken broth only after cooking if the sauce is too concentrated.
Delicious Variations
Orange Cranberry Chicken
Add 1 teaspoon orange zest and 2 tablespoons orange juice to the cranberry mixture.
Spicy Cranberry Chicken
Add red pepper flakes, a little chili sauce, or a spoonful of hot pepper jelly.
Mustard Cranberry Chicken
Stir 1 to 2 tablespoons of Dijon or whole-grain mustard into the sauce.
Balsamic Cranberry Chicken
Add 1 tablespoon balsamic vinegar for a darker, tangier flavor.
Garlic Cranberry Chicken
Add 2 minced garlic cloves or ½ teaspoon garlic powder.
Herbed Cranberry Chicken
Add a small amount of dried thyme, rosemary, or sage.
Chicken Thigh Variation
Use boneless, skinless chicken thighs instead of breasts.
They may require slightly longer cooking but generally remain juicy.
Fresh Cranberry Variation
Fresh cranberries can be used, but they require added liquid and sweetener.
Combine:
- 2 cups fresh or frozen cranberries
- ½ cup water or orange juice
- ⅓ to ½ cup honey, maple syrup, or sugar
- 1 packet dry onion soup mix
Cook with the chicken until the berries burst and the sauce thickens.
The sweet-and-savory chicken can be served in many different ways, from a traditional dinner plate to sandwiches, grain bowls, and party sliders.
