The best Slow Cooker Cranberry Chicken

The best Slow Cooker Cranberry Chicken is a simple and delicious meal that combines tender chicken breasts with a tangy cranberry sauce that's just the right balance of sweet and…

By Julia • November 4, 2025 • Reading time: 6 min

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The best Slow Cooker Cranberry Chicken is a simple and delicious meal that combines tender chicken breasts with a tangy cranberry sauce that’s just the right balance of sweet and tart. It’s a comforting dinner that fills your kitchen with a lovely aroma while it cooks all day in the slow cooker, making everything easy and hands-off.

I love making this dish when I want something different but still familiar. The cranberry sauce adds a nice pop of flavor, and the chicken turns out juicy and soft without any fuss. I usually toss everything into the slow cooker in the morning, and by dinner time, it feels like I’ve put in way more effort than I actually did. It’s one of those recipes that makes me feel like a kitchen pro, even on busy days.

My favorite way to serve Slow Cooker Cranberry Chicken is over a bed of fluffy rice or creamy mashed potatoes, so the sauce can soak right in. It also pairs well with some steamed green veggies or a fresh salad for a complete, cozy meal. This one has become a go-to recipe in my house because it’s both comforting and a little bit special.

Key Ingredients & Substitutions

Chicken breasts: I like boneless, skinless chicken breasts here because they cook evenly and stay tender in the slow cooker. If you prefer dark meat, chicken thighs work well too and offer more juiciness.

Cranberries: Fresh or frozen whole cranberries add tart bursts and a pretty texture. If you can’t find fresh frozen berries, canned cranberry sauce is a fine shortcut but use less sweet varieties to balance flavors.

Orange juice & balsamic vinegar: Orange juice brings a fresh citrus note that brightens the dish. Balsamic vinegar adds depth and a mild tang. Lemon juice works if you don’t have orange, and red wine vinegar can substitute the balsamic.

Honey or maple syrup: These natural sweeteners balance the tartness of cranberries. Use maple syrup if you want a richer flavor or agave nectar for a mild alternative.

How Do I Get the Chicken Nicely Seared Before Slow Cooking?

Searing chicken before placing it in the slow cooker isn’t mandatory but really boosts flavor and texture. Here’s how I do it:

• Pat the chicken dry and season with salt and pepper.
• Heat olive oil in a skillet on medium-high heat until shimmering.
• Add chicken breasts and cook undisturbed for 2-3 minutes per side until they develop a golden crust.
• Remove and immediately transfer to the slow cooker.

This step seals in the juices and gives the sauce a deeper flavor from the browned bits left in the pan, which you can also deglaze with a splash of broth or orange juice before adding to the slow cooker.

Equipment You’ll Need

• Slow cooker – perfect for cooking the chicken low and slow, making it tender and flavorful without much effort.
• Skillet or frying pan – helps you sear the chicken for extra flavor and a nice crust before adding it to the slow cooker.
• Mixing bowl – to whisk together the cranberry sauce and other ingredients easily.
• Measuring cups and spoons – for accurate ingredient amounts to balance the flavors just right.
• Wooden spoon or spatula – to stir the sauce mixture without scratching your bowls or pans.

Flavor Variations & Add-Ins

• Swap chicken breasts for thighs – thighs stay juicier and add a richer taste, especially if you prefer dark meat.
• Add diced apples or pears – they bring a sweet, fresh crunch that pairs well with cranberries.
• Stir in a pinch of cinnamon or ground ginger – these spices add warmth and a hint of holiday flavor.
• Mix in chopped walnuts or pecans just before serving – for extra texture and a nutty contrast.

The Best Slow Cooker Cranberry Chicken

Ingredients You’ll Need:

• 4 boneless, skinless chicken breasts
• 1 cup fresh or frozen whole cranberries
• 1/2 cup cranberry sauce (jelly or whole berry)
• 1/4 cup orange juice (freshly squeezed is best)
• 1/4 cup chicken broth
• 2 tablespoons honey or maple syrup
• 1 tablespoon balsamic vinegar
• 1 teaspoon minced garlic
• 1 teaspoon dried thyme or 1 sprig fresh thyme
• Salt and pepper to taste
• 1 tablespoon olive oil (for searing)

How Much Time Will You Need?

This recipe takes about 10 minutes to prep and sear the chicken, plus 2 to 6 hours to cook in the slow cooker depending on your heat setting (low or high). It’s great for a day when you want to set it and forget it, then come back to a tender, flavorful meal.

Step-by-Step Instructions:

1. Season and Sear the Chicken:

First, sprinkle both sides of your chicken breasts with salt and pepper. Heat the olive oil in a skillet over medium-high heat. When hot, add the chicken and sear for about 2 to 3 minutes on each side until golden brown. This locks in juices and adds flavor. Once seared, take the chicken off the heat.

2. Mix the Sauce:

In a mixing bowl, combine the cranberry sauce, fresh or frozen cranberries, orange juice, chicken broth, honey (or maple syrup), balsamic vinegar, minced garlic, and thyme. Stir everything together until blended well.

3. Cook the Chicken in the Slow Cooker:

Place the seared chicken breasts into the bottom of your slow cooker. Pour the cranberry sauce mixture evenly over the top. Cover with the lid.

4. Slow Cook Until Tender:

Cook on low heat for 4 to 6 hours, or on high for 2 to 3 hours. The chicken should be cooked through and tender when done.

5. Serve and Enjoy:

Remove the chicken from the slow cooker. Spoon some of the thickened cranberry sauce on top for serving. Garnish with a sprig of fresh thyme if you like. This dish goes wonderfully over rice, mashed potatoes, or your favorite side to soak up all that delicious sauce.

Can I Use Frozen Chicken for This Recipe?

Yes! Just make sure to fully thaw the chicken breasts in the refrigerator overnight before cooking. This helps them cook evenly in the slow cooker.

Can I Skip Searing the Chicken?

You can, but searing adds extra flavor and a nice texture. If you’re short on time, placing the chicken straight into the slow cooker will still give you tender results.

How Should I Store Leftovers?

Keep any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stove, adding a splash of broth or water if the sauce has thickened too much.

What Can I Substitute for Cranberry Sauce?

If you don’t have cranberry sauce, use extra fresh cranberries and add a bit more honey or maple syrup to balance the tartness. You can also try a berry jam like raspberry or blackberry for a different twist.