I first made this slow cooker cranberry chicken on a lazy Sunday when I wanted something cozy, hands-off, and just a little bit festive. It’s exactly what it sounds like: tender shredded chicken swaddled in a sweet-tangy cranberry and French-dressing sauce, spiced by one packet of onion soup mix. It comes together with pantry staples, fills the house with warm, nostalgic aromas, and works for family dinners, sandwiches, or holiday leftovers. If you like the idea of a simple cranberry chicken but want more stuffing- or cheese-forward options, check out this cranberry-and-brie take for inspiration: Cranberry and Brie Stuffed Chicken.
Why you’ll love this dish
This recipe is the kind of weeknight hero that also pulls double duty at holiday gatherings. It’s low-effort (dump-and-go), budget-friendly, and the flavors are crowd-pleasing: savory from the onion soup mix, sweet and bright from the cranberry, and tangy from the French dressing. Because the chicken cooks slowly, it stays moist and shreddable — even lean boneless breasts.
“Comfort food with a twist — family-friendly, easy cleanup, and perfect for leftovers the next day.”
Perfect occasions: busy weeknights, potlucks, post-holiday lunches when you want to use up sauce or cranberries, and anytime you want a fuss-free main that feels special.
How this recipe comes together
Before you start, here’s the quick process so you know what to expect:
- Place raw chicken breasts in the slow cooker.
- Whisk cranberry sauce, French dressing, and onion soup mix into a uniform sauce.
- Pour the sauce over the chicken, season lightly, and cook low and slow.
- Shred the cooked chicken in the sauce and serve.
This is a hands-off recipe: prep takes about 5–10 minutes, then the crockpot does the work. Cook on low for 6–7 hours or high for 3–4 hours. Shredding in the sauce lets the meat soak up flavor.
What you’ll need
- 4 boneless, skinless chicken breasts (about 1.5–2 pounds total)
- 1 cup cranberry sauce (whole-berry or jellied)
- 1/2 cup French dressing
- 1 packet onion soup mix
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Notes and substitutions:
- Use store-bought cranberry sauce for speed, or swap with 3/4 cup cranberry chutney for texture.
- If you don’t have French dressing, a mix of 3 tbsp ketchup + 3 tbsp oil + 2 tsp vinegar approximates it.
- Onion soup mix contains salt; taste the finished sauce before adding more salt.
- For a richer sauce, stir in 2 tbsp butter at the end.
Also helpful: if you like the cranberry-brie flavor combo, try this stuffed-chicken idea for a different presentation: Cranberry and Brie Stuffed Chicken.
Step-by-step instructions
- Arrange the chicken breasts in the slow cooker in a single layer.
- In a medium bowl, whisk together 1 cup cranberry sauce, 1/2 cup French dressing, and 1 packet onion soup mix until smooth.
- Pour the sauce evenly over the chicken, making sure each piece gets coated.
- Season lightly with salt and freshly ground black pepper.
- Cover and cook on low for 6–7 hours or on high for 3–4 hours. The chicken is done when it reaches 165°F (74°C) and shreds easily.
- Remove the chicken to a cutting board and shred with two forks. Return shredded chicken to the slow cooker and stir into the sauce to absorb flavor for 5–10 minutes.
- Serve warm, garnished with chopped fresh parsley if desired.
Short tip: if the sauce seems thin after shredding, mix 1 tsp cornstarch with 1 tbsp cold water, stir into the crockpot, then let it heat for 10–15 minutes to thicken.
Best ways to enjoy it
- Over mashed potatoes or buttered egg noodles for a comforting plate.
- Spoon into toasted kaiser rolls with arugula for sliders.
- Serve atop wild rice and roasted Brussels sprouts for a holiday-style dinner.
- Make tacos or soft tacos with slaw and a squeeze of lime for a playful twist.
If you want a richer, melty finish, top open-faced sandwiches with a thin slice of brie and broil until bubbly—an easy riff that echoes cranberry-and-brie flavors: Cranberry-Brie Stuffed Chicken inspiration.
Pairing: a crisp Riesling or a light Pinot Noir complements the sweet-tart sauce.
Storage and reheating tips
- Refrigerator: Cool to room temperature, then store in an airtight container for 3–4 days.
- Freezer: Freeze in a freezer-safe container for up to 3 months. Leave a little headspace for expansion.
- Reheat: Thaw overnight in the fridge if frozen. Reheat gently on the stovetop over low heat or in a 325°F (160°C) oven until warmed through. Use a thermometer to ensure reheated chicken reaches 165°F (74°C).
- Safety: Don’t leave cooked chicken at room temperature for more than 2 hours. Discard if left out longer.
Helpful cooking tips
- Trim excess fat from chicken breasts so the sauce clings evenly.
- Spray the slow cooker with nonstick spray or line with a slow-cooker liner for easy cleanup.
- If you prefer more texture, add half a cup of chopped onion or a diced apple to the sauce before cooking.
- For deeper flavor, sear the breasts 1–2 minutes per side in a hot skillet before placing in the slow cooker (optional, extra step).
- Monitor salt — the onion soup mix is salty; taste and adjust at the end.
Creative twists
- Orange-Cranberry: Add 2 tbsp orange marmalade and a splash of orange juice for citrus brightness.
- Smoky: Stir in 1 tsp smoked paprika or a dash of chipotle for a subtle smoky kick.
- Vegetarian spin: Swap chicken for large roasted cauliflower steaks and reduce the cook time — finish in oven for texture.
- Crowd-pleaser sliders: Mix shredded chicken with a bit of mayo and top with slaw, then pile onto slider buns.
- Add chopped walnuts or toasted pecans at serving for crunch.
Common questions
Q: Can I use fresh cranberries instead of canned sauce?
A: Yes. Simmer 1 cup fresh cranberries with 1/2 cup sugar and 1/4 cup water until they pop and thicken (10–15 minutes). Cool slightly, then use in place of canned sauce.
Q: Can I use frozen chicken breasts?
A: You can, but it’s safer to thaw first for even cooking. If using frozen, increase cook time and check temperature — aim for 165°F (74°C). Thin, frozen pieces may overcook on the edges.
Q: How do I thicken the sauce if it’s watery?
A: Stir a slurry of 1–2 tsp cornstarch mixed with cold water into the sauce and cook on high for 10–15 minutes. Alternatively, remove the lid for the last 30 minutes to reduce liquid.
Q: Can I double the recipe?
A: Yes—use a larger slow cooker, and keep the same cook times. Ensure chicken pieces aren’t piled too densely so heat circulates.
Q: Is this recipe kid-friendly?
A: Very. The sweet cranberry flavor and gentle seasoning usually appeals to kids. Serve with simple sides like steamed veggies or rice.
Conclusion
If you want the original source or a quick reference while cooking, see the classic Slow Cooker Cranberry Chicken Recipe on Allrecipes for another version and user notes: Slow Cooker Cranberry Chicken Recipe (https://www.allrecipes.com/recipe/216715/slow-cooker-cranberry-chicken/).
Cranberry Chicken
Ingredients
Method
- Arrange the chicken breasts in the slow cooker in a single layer.
- In a medium bowl, whisk together cranberry sauce, French dressing, and onion soup mix until smooth.
- Pour the sauce evenly over the chicken, making sure each piece gets coated.
- Season lightly with salt and freshly ground black pepper.
- Cover and cook on low for 6–7 hours or on high for 3–4 hours until the chicken reaches 165°F (74°C) and shreds easily.
- Remove the chicken to a cutting board and shred with two forks.
- Return shredded chicken to the slow cooker and stir into the sauce to absorb flavor for 5–10 minutes.
- Serve warm, garnished with chopped fresh parsley if desired.