Need a set-it-and-forget-it dinner that still tastes amazing? This slow cooker cranberry chicken is sweet, tangy, and unbelievably tender. It’s perfect over rice, mashed potatoes, or tucked into sandwiches.

Tip: chicken thighs stay juicier, but chicken breasts work great too—just don’t overcook.

🛒 Ingredients (serves 4)

• 1.5–1.75 lb (700–800 g) raw chicken breasts or thighs

• 14–16 oz (400–450 g) cranberry sauce

• 1 packet onion soup mix

• 2 tbsp lemon juice or orange juice (for that bright tang)

Optional:

• 1 tsp mustard or 1 tbsp honey (for extra balance)

• Black pepper, chili flakes, parsley

👩‍🍳 Instructions

1. Place the raw chicken in the slow cooker.

2. Stir together cranberry sauce, onion soup mix, and lemon/orange juice.

3. Pour the sauce over the chicken.

4. Cook:

   • LOW: 3–4 hours (breasts) / 4–5 hours (thighs)

   • HIGH: 2–3 hours

5. Shred the chicken with two forks (or keep whole) and mix into the sauce.

6. Serve warm.

🍽️ Serving ideas

• Over rice or couscous

• With mashed potatoes and green beans

• In buns as pulled chicken

• With a crisp salad and nuts

✅ Storage

• Fridge: 2–3 days (airtight)

• Freezer: up to 2 months