Slow Cooker 3-Ingredient Cranberry Chicken
Slow Cooker 3-Ingredient Cranberry Chicken is a sweet-savory, dump-and-go dinner made with tender chicken, jellied cranberry sauce, and onion soup mix. Serve it over rice, mashed potatoes, or buttered egg noodles for an easy comfort-food meal.
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 14-ounce can jellied cranberry sauce
- 1 1-ounce packet dry onion soup mix
Instructions
- Place the raw chicken breasts in a single layer in the bottom of a 4- to 6-quart slow cooker, avoiding stacking them if possible.
- Dump the entire can of jellied cranberry sauce over the chicken and spread it around with a spoon so most of the chicken is covered.
- Sprinkle the dry onion soup mix evenly over the cranberry sauce without stirring.
- Cover and cook on LOW for 4 to 6 hours, or on HIGH for 2 1/2 to 3 1/2 hours, until the chicken is cooked through and shreds easily with a fork.
- Gently shred or slice the cooked chicken in the slow cooker, then stir it into the cranberry-onion sauce until evenly coated.
- Taste before adding any seasoning, then serve hot over white rice, buttered egg noodles, or mashed potatoes with plenty of sauce.
Notes
Store leftovers with the sauce in a covered container in the refrigerator for up to 3 to 4 days. Reheat gently in the microwave with a spoonful of sauce, or in a covered skillet over low heat with a splash of water or broth. Leftovers can also be served on toasted buns or slider rolls.
Nutrition
Calories: 320kcal
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