Description
This Slow Cooker Cranberry Chicken recipe combines tender chicken breasts with a tangy and sweet sauce made from dry onion soup mix, whole berry cranberry sauce, and Catalina dressing. Cooked low and slow in a crockpot, the chicken absorbs all the flavors, resulting in a comforting and easy-to-make dish perfect for busy days or casual dinners.
Ingredients
Scale
Chicken
- 4 chicken breasts (about 2 pounds)
Sauce
- 1 envelope dry onion soup mix
- 1 can whole berry cranberry sauce (about 14 ounces)
- 1 cup Catalina salad dressing
Instructions
- Prepare the slow cooker: Spray the inside of your slow cooker with non-stick cooking spray to prevent the chicken and sauce from sticking to the bottom and sides during cooking.
- Make the sauce mixture: In a small bowl, combine the dry onion soup mix, whole berry cranberry sauce, and Catalina dressing. Stir well until the ingredients are fully blended into a smooth sauce.
- Arrange chicken and add sauce: Place the chicken breasts evenly in the slow cooker. Pour the prepared sauce over the chicken, spreading it evenly to ensure the meat is completely covered.
- Cook the chicken: Cover the slow cooker with its lid and cook on high for 2 to 3 hours, or alternatively, cook on low for 4 to 6 hours. The chicken is done when its internal temperature reaches 165°F (74°C) as measured by a meat thermometer.
- Serve: You can serve the chicken breasts whole with the sauce spooned on top, or shred the chicken gently and stir it back into the sauce, allowing it to simmer for a few minutes before serving.
Notes
- Use a meat thermometer to ensure chicken is safely cooked through to 165°F.
- This recipe can be adjusted by adding fresh herbs like thyme or rosemary for extra flavor.
- Leftovers can be refrigerated for 3-4 days and are great for sandwiches or wraps.
- For a thicker sauce, remove the lid during the last 30 minutes of cooking to let some liquid evaporate.
