Crockpot Cranberry Chicken Recipe

A single chicken breast covered with a flavorful cranberry sauce, sitting on top of mashed potatoes.

Crockpot Cranberry Chicken Recipe

Cranberry Chicken brings together the flavors of tender chicken breast, tangy cranberry sauce, zesty orange juice, sweet brown sugar, fragrant rosemary, and a blend of spices

Course Main Dishes

Cuisine American

Keyword Cranberry Chicken, Cranberry Rosemary Chicken, Crock Pot Cranberry Chicken, Slow Cooker Cranberry Chicken

Prep Time 5

Cook Time 6

Total Time 6 5

Servings

Calories 349kcal

Author Michele Feuerborn

Equipment

1 slow cooker

Ingredients

4 boneless, skinless chicken breast
1 cup whole cranberry jelly
1/3 cup orange juice
3 tablespoons apple cider vinegar
2 tablespoons light brown sugar
2 tablespoons dried minced onion
1/2 teaspoon salt
2 tablespoons olive oil
1 tablespoon minced garlic
1 teaspoon orange zest
1 teaspoon fresh rosemary (cut into pieces, or ½ teaspoon dried rosemary)
Fresh cranberries (for garnish, optional)
Sprigs fresh rosemary (for garnish)

Instructions

Place the chicken breast in the bottom of the crockpot.
Combine all the remaining ingredients together and pour over the chicken. Add the fresh rosemary on top if you don’t use the dried.
Cook on high for 3-4 hours or low for 5-6 hours. Internal temperature should reach 165° F. Remove any rosemary stems.
Garnish with fresh cranberries and rosemary sprigs.
Serve over mashed potatoes or rice.

Notes

Tips:
Orange zest makes this dish really stand out, so don’t skip. If you don’t have a zester, use the smallest side on a grater. Make sure not to grate into the white or it will be bitter.
You can use homemade cranberry sauce if you want as well.
You can marinate the meat for an hour or more in the sauce before cooking. This is optional, but it does add flavor.

Storage:
Store in an airtight container in the refrigerator for up to 5 days.
May be frozen for up to 3 months

Nutrition