Slow Cooker Cranberry Chicken – Better Than Takeout

Slow Cooker Cranberry Chicken is the ultimate comfort food, ready in just 4 hours. After making it dozens of times, I’ve discovered the trick to keeping it from drying out. The crispy skin and tangy cranberry sauce will make your kitchen smell amazing. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Jennifer Aniston Salad and Old-Fashioned Raspberry Thumbprint Cookies.

What You'll Need for Slow Cooker Cranberry Chicken – Better Than Takeout

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 2 lbs boneless, skinless chicken breasts
• 2 cups fresh cranberries
• 1 cup chicken broth
• 1/2 cup orange juice
• 1/4 cup honey
• 1/4 cup brown sugar
• 1 tbsp cornstarch
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp garlic powder
• 1/2 tsp onion powder
• Optional: Fresh parsley, chopped
• Optional: Sliced green onions

How to Make Slow Cooker Cranberry Chicken – Better Than Takeout

1. Step 1: Place chicken breasts in the slow cooker.
2. Step 2: In a bowl, combine cranberries, chicken broth, orange juice, honey, brown sugar, cornstarch, salt, pepper, thyme, rosemary, garlic powder, and onion powder. Pour over chicken.
3. Step 3: Cover and cook on low for 4-5 hours or high for 2-3 hours, until chicken is cooked through and tender.
4. Step 4: Remove chicken from slow cooker and shred using two forks. Return to slow cooker and stir to combine with cranberry sauce.
5. Step 5: Serve hot, garnished with fresh parsley and green onions.

Storing & Reheating Slow Cooker Cranberry Chicken – Better Than Takeout

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 4 days. Make-ahead tip: Can be made ahead and frozen for up to 3 months.

Freezing Slow Cooker Cranberry Chicken – Better Than Takeout

Freeze for up to 3 months. Thaw overnight in the fridge before reheating.

How to Reheat Without Drying It Out

Oven: Reheat in a 350°F (180°C) oven for 15-20 minutes, until heated through. Microwave: Reheat in the microwave for 2-3 minutes, until heated through.

Recipe Notes

• Chef tip: For a thicker sauce, mix 1 tbsp cornstarch with 1 tbsp water and stir into the slow cooker before serving.
• Best substitution: Substitute dried cranberries for fresh if needed.
• Make-ahead: Can be made ahead and frozen for up to 3 months. Thaw overnight in the fridge before reheating.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If the chicken is dry, add a little more chicken broth or water to the slow cooker and stir to combine.

Slow Cooker Cranberry Chicken – Better Than Takeout

⏱

Prep

10 mins

🍳

Cook

4-5 hrs (low) or 2-3 hrs (high)

⏳

Total

5-6 hrs (low) or 3-4 hrs (high)

🍽

Serves

4-6 servings

🥗

Diet

Gluten-free

Ingredients

Main Ingredients

• 2 lbs boneless, skinless chicken breasts
• 2 cups fresh cranberries
• 1 cup chicken broth
• 1/2 cup orange juice
• 1/4 cup honey
• 1/4 cup brown sugar
• 1 tbsp cornstarch
• 1 tsp salt
• 1/2 tsp black pepper

Seasonings

• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp garlic powder
• 1/2 tsp onion powder

Optional Toppings

• Fresh parsley, chopped
• Sliced green onions

Instructions

1. Step 1: Place chicken breasts in the slow cooker.
2. Step 2: In a bowl, combine cranberries, chicken broth, orange juice, honey, brown sugar, cornstarch, salt, pepper, thyme, rosemary, garlic powder, and onion powder. Pour over chicken.
3. Step 3: Cover and cook on low for 4-5 hours or high for 2-3 hours, until chicken is cooked through and tender.
4. Step 4: Remove chicken from slow cooker and shred using two forks. Return to slow cooker and stir to combine with cranberry sauce.
5. Step 5: Serve hot, garnished with fresh parsley and green onions.

Notes

• Chef tip: For a thicker sauce, mix 1 tbsp cornstarch with 1 tbsp water and stir into the slow cooker before serving.
• Best substitution: Substitute dried cranberries for fresh if needed.
• Make-ahead: Can be made ahead and frozen for up to 3 months. Thaw overnight in the fridge before reheating.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If the chicken is dry, add a little more chicken broth or water to the slow cooker and stir to combine.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• Oven reheat: Reheat in a 350°F (180°C) oven for 15-20 minutes, until heated through.
• Microwave reheat: Reheat in the microwave for 2-3 minutes, until heated through.
• Make ahead: Can be made ahead and frozen for up to 3 months.

Nutrition Per Serving

• Calories: 350
• Protein: 35g
• Fat: 8g
• Carbs: 35g
• Fiber: 2g
• Sugar: 25g
• Sodium: 600mg
• Cholesterol: 95mg
• Sat. Fat: 2g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Slow Cooker Cranberry Chicken – Better Than Takeout FAQs

A Warm Final Note

I can’t wait for you to try Slow Cooker Cranberry Chicken – Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!