This slow cooker 3-ingredient cranberry chicken is exactly the kind of dump-and-go dinner I lean on during busy work weeks. It’s as simple as layering raw chicken breasts in the slow cooker, dumping canned cranberry sauce over the top with just one pantry ingredient, and letting it simmer into a savory-sweet meal that somehow always disappears faster than anything else on the table. The combo sounds a little retro (because it is!), but it’s the kind of cozy Midwest potluck classic that never really goes out of style.
Serve this cranberry chicken over fluffy white rice, buttered egg noodles, or mashed potatoes so all that glossy sauce has something to soak into. A simple green veggie on the side—like steamed green beans, roasted broccoli, or a tossed salad—keeps the plate balanced. If you’re feeding a crowd, add some dinner rolls to swipe through the extra sauce, and maybe a crisp coleslaw or roasted carrots to round out the meal.
Slow Cooker 3-Ingredient Cranberry Chicken
Servings: 4
Ingredients
2 pounds boneless, skinless chicken breasts
1 (14-ounce) can jellied cranberry sauce
1 (1-ounce) packet dry onion soup mix
Directions
Place the raw chicken breasts in a single layer on the bottom of a 4- to 6-quart slow cooker.
Open the can of jellied cranberry sauce and dump the entire can directly over the chicken breasts, spreading it slightly with a spoon so most of the chicken is covered.
Sprinkle the dry onion soup mix evenly over the cranberry sauce layer.
Cover the slow cooker with the lid 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 easily shreds with a fork.
Once cooked, gently shred or slice the chicken right in the slow cooker, stirring it into the cranberry-onion sauce so everything is well coated.
Taste and adjust the seasoning if needed (the onion soup mix is salty, so you may not need extra salt), then serve the chicken hot with plenty of sauce spooned over your chosen side.
Variations & Tips
For a slightly thicker, richer sauce, stir in 2 to 3 tablespoons of ketchup or tomato paste at the very end of cooking (this technically adds another ingredient, but it’s a nice upgrade when you’re not strictly counting). If you prefer darker meat, swap the chicken breasts for boneless, skinless chicken thighs and keep the same cook time. To make it a bit less sweet, use only 3/4 of the can of cranberry sauce and add a splash of chicken broth to loosen the mixture. If your family likes a little heat, finish the dish with a pinch of red pepper flakes or a few dashes of hot sauce right before serving. Leftovers reheat really well and can be piled onto toasted buns or slider rolls for easy cranberry chicken sandwiches the next day, which is one of my favorite ways to stretch this into another low-effort meal.
