How to Make It
Step 1: Prep the Slow Cooker
Lightly spray your slow cooker with cooking spray to prevent sticking.
Step 2: Add the Chicken
Place raw chicken breasts in a single layer on the bottom.
Season lightly with salt and pepper.
Step 3: Mix the Sauce
In a bowl, stir together:
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Cranberry sauce
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Onion soup mix
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Dijon mustard
Pour the mixture evenly over the chicken.
Step 4: Cook Low and Slow
Cover and cook:
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On LOW for 4–6 hours
or -
On HIGH for 2½–3 hours
The chicken is done when it reaches 165°F (74°C) internally and shreds easily with a fork.
What It Tastes Like
The finished dish has:
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Tender, pull-apart chicken
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A glossy, jewel-toned sauce
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A flavor profile similar to a holiday roast — but easier
It’s cozy, comforting, and surprisingly elegant for something made with pantry staples.
Make It Even Better
Here are a few ways to elevate the flavor:
Add Freshness
Stir in:
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1 tablespoon orange zest
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A squeeze of fresh lemon juice
Add Warmth
Mix in:
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½ teaspoon garlic powder
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¼ teaspoon dried thyme
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A pinch of red pepper flakes
Make It Heartier
Add sliced onions or even baby carrots underneath the chicken before cooking.
Serving Ideas
This cranberry chicken pairs beautifully with:
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Fluffy white rice
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Creamy mashed potatoes
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Buttered egg noodles
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Quinoa or wild rice
Spoon the extra sauce generously over everything.
For a lighter option, serve over a bed of baby spinach or alongside roasted Brussels sprouts.
Leftover Magic
The leftovers are just as good — maybe better.
Use shredded cranberry chicken:
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In sandwiches or sliders
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Wrapped in tortillas
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On top of a fall salad
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Stuffed inside baked sweet potatoes
Why You’ll Make This Again
This recipe checks every box:
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Minimal prep
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Affordable ingredients
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Family-friendly flavor
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Perfect for busy weeknights
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Great for meal prep
It’s the kind of dinner that feels seasonal and special but requires almost no effort. Pour, cook, and enjoy — sometimes the simplest recipes really are the most amazing.
