Crockpot Cranberry Chicken
A delightful and easy dish that combines juicy chicken with a sweet and tangy cranberry sauce, ideal for busy weeknights or special occasions.
Ingredients
Main Ingredients
- 3-4 pieces boneless, skinless chicken breasts
- 1 cup cranberry sauce (homemade or store-bought)
- 1 medium sweet onion, finely chopped
- 3 cloves garlic, minced
- 1 cup low-sodium chicken broth Use low-sodium for a healthier option
- 2 tbsp soy sauce (low-sodium recommended) Choose low-sodium for better health
- 1 tsp dried thyme
- ½ tsp freshly cracked black pepper
- to taste Fresh parsley (optional for garnish) Adds color and flavor
Instructions
Preparation
- Gather all ingredients to streamline your cooking process.
- Dice the onion and mince the garlic for easier incorporation.
- Place chicken breasts at the bottom of the crockpot.
Cooking
- In a separate bowl, mix cranberry sauce, chicken broth, soy sauce, thyme, garlic, and onion until well combined.
- Pour the sauce mixture over the chicken breasts in the crockpot.
- Cover and cook on low for 6-8 hours or high for 3-4 hours until chicken is tender and easily shredded with forks.
Notes
To store leftovers, let the chicken cool completely. Place it in an airtight container and store it in the refrigerator for up to 3-4 days. You can also freeze the chicken for longer storage, ensuring it is in a freezer-safe container or bag for up to 2-3 months. For more flavor, marinate your chicken in the sauce overnight before cooking. If you prefer a thicker sauce, remove the chicken once cooked, and simmer the sauce on the stove until it thickens. Feel free to add your favorite vegetables, like carrots or bell peppers, for extra nutrition.
