Description
This Crockpot Cranberry Orange Chicken features tender, juicy chicken breasts slow-cooked with fresh cranberries, orange juice, brown sugar, and savory herbs. Coated in a sweet and tangy cranberry orange sauce, this easy slow cooker chicken recipe is perfect for cozy family dinners, Thanksgiving, Christmas, or effortless holiday entertaining.
Ingredients
2 pounds boneless, skinless chicken breasts (3–4 large breasts)
12 ounces fresh cranberries, rinsed
3/4 cup packed light brown sugar
1 large orange, divided (1/4 cup fresh juice and thin orange slices)
1/2 cup low-sodium chicken broth
1 teaspoon garlic salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon onion powder
1 teaspoon dried thyme
1 tablespoon Dijon mustard
1 tablespoon unsalted butter (optional)
1 tablespoon cornstarch mixed with 1 tablespoon cold water (optional, for thickening)
Fresh rosemary or thyme for garnish (optional)
Instructions
1. Prepare the Slow Cooker: Lightly grease a 4- to 6-quart slow cooker with nonstick cooking spray. Arrange the chicken breasts in a single layer along the bottom.
2. Season the Chicken: Sprinkle the chicken breasts evenly with garlic salt, black pepper, onion powder, and dried thyme.
3. Add the Cranberries: Rinse the fresh cranberries, discard any damaged berries, and scatter them over and around the chicken.
4. Prepare the Orange: Cut the orange in half. Squeeze one half to obtain approximately 1/4 cup of fresh orange juice. Slice the remaining half into thin rounds or half-moons, removing any seeds. Arrange the slices over the chicken.
5. Make the Cranberry Orange Sauce: In a mixing bowl, whisk together the brown sugar, orange juice, chicken broth, and Dijon mustard until combined. Pour evenly over the chicken and cranberries. Add small pieces of butter if using.
6. Slow Cook: Cover and cook on LOW for 3–4 hours, or until the thickest part of each chicken breast reaches an internal temperature of 165°F (74°C). Cooking times may vary depending on chicken thickness and slow cooker performance.
7. Thicken the Sauce: Transfer the cooked chicken to a serving platter. Gently mash some softened cranberries into the cooking liquid. For a thicker sauce, transfer the liquid and cranberries to a saucepan, bring to a gentle simmer, and stir in the cornstarch slurry. Cook for 1–2 minutes until thickened.
8. Garnish and Serve: Spoon the warm cranberry orange sauce over the chicken. Garnish with fresh rosemary, thyme, and orange slices. Serve with mashed potatoes, rice, or roasted vegetables.
Notes
Fresh or Frozen Cranberries: Both work well. Frozen cranberries can be added without thawing.
Chicken Temperature: Always cook chicken to an internal temperature of 165°F (74°C).
Avoid Overcooking: Start checking the chicken before the full cooking time to keep it tender and juicy.
Adjust Sweetness: Reduce brown sugar to 1/2 cup if you prefer a more tart cranberry sauce.
Thicker Sauce: Use the optional cornstarch slurry for a rich, glossy consistency.
Chicken Thighs: Boneless, skinless chicken thighs can replace chicken breasts; adjust the cooking time as needed.
Storage: Refrigerate leftovers in an airtight container for 3–4 days.
Freezing: Freeze for up to 3 months for best quality.
Serving Suggestions: Pair with creamy mashed potatoes, wild rice, roasted green beans, or roasted sweet potatoes.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approximately 1/3 lb raw chicken plus sauce)
- Calories: 365 kcal
- Sugar: 32 g
- Sodium: 510 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 39 g
- Cholesterol: 97 mg