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Slow Cooker Amish Cranberry Chicken is the perfect sweet and tangy dinner that comes together with minimal effort. Simply combine uncooked chicken breasts with just two ingredients, including cranberry sauce, and pour everything into the slow cooker for a flavorful, comforting meal that is always a yes in my house.
This easy slow cooker recipe creates tender, juicy chicken coated in a rich cranberry glaze that balances sweetness and savory flavor beautifully. Whether you’re making it for a busy weeknight dinner or a cozy family meal, Slow Cooker Amish Cranberry Chicken is a simple, stress-free dish that delivers big flavor every time.
Ingredients For Slow Cooker Amish Cranberry Chicken
- Skinless boneless chicken breasts
- Quantity: 2 skinless boneless chicken breasts
- Jellied cranberry sauce
- Quantity: 1 container (14 ounces)
- Dry onion soup mix
- Quantity: 1 packet (1 ounce)
- French dressing, or Catalina-style salad dressing
- Quantity: 1 cup
- Notes: French dressing, or Catalina-style salad dressing
Directions
Step 1
Put the raw chicken breasts in a single layer on the bottom of a 4- to 6-quart slow cooker.
Step 2
Add the jellied cranberry sauce, dry onion soup mix and French dressing in a medium bowl. Blend until as smooth as possible; you can have a few bits of cranberry in it.
Step 3
Add the cranberry sauce mixture to the naked chicken breasts in the slow cooker and ensure that the entire chicken has been covered.
Step 4
Lay the lid over the slow cooker and cook on LOW, or on HIGH, 2 1/2 to 3 1/2 or 4 to 6 hours, until the chicken is very tender and has an internal temperature of 165degF.
Step 5
After cooking, taste the sauce and add either a pinch of salt or a grind of black pepper to your taste. To make the sauce thicker, you may take out the chicken to a dish, and boil the sauce on HIGH another 10 to 15 minutes or you can add the slurry of 1 tablespoon cornstarch + 1 tablespoon cold water and boil until the sauce is slightly thickened.
Step 6
Either shred the chicken in the slow cooker with two forks or leave the breasts whole and dollop the tangy cranberry sauce on the top as serving.
Variations & Tips
Variation 1
You can use boneless, skinless chicken thighs in place of the breasts; in this case they remain juicy and forgiving in the slow cooker.
Variation 2
To make the dish a little less sweet, use a tangier French dressing or reduce the dressing to 3/4 cup and would include 1 to 2 tablespoons of apple cider vinegar.
Variation 3
In case you have cranberry sauce made with whole-berries, then leave it in its form; it has a nice rustic taste.
Variation 4
To give this more savory, I would add either 1 cup sliced onions, or 1 cup baby carrots around the chicken prior to pouring the cranberry mixture over it.
Variation 5
To make it creamier, add 2 to 4 tablespoons sour cream to the end of cooking, out of the heat and serve immediately.
Variation 6
Leftovers can be warmed in the microwave and can be shredded and placed in the buttered roll in a sandwich the following day.
