Slow Cooker 3-Ingredient Cranberry Chicken
This sweet and savory slow-cooker cranberry chicken is one of those classic “dump-and-go” meals. With just three ingredients, the slow cooker turns simple chicken breasts into a tender dish coated in a rich cranberry-onion sauce. It’s perfect for busy weeknights and great served over rice, noodles, or mashed potatoes.
Ingredients (Serves 4)
2 pounds boneless, skinless chicken breasts
1 can (14 oz) jellied cranberry sauce
1 packet (1 oz) dry onion soup mix
Instructions
Prepare the slow cooker
Place the chicken breasts in a single layer on the bottom of a 4–6 quart slow cooker.
Add the cranberry sauce
Open the can of jellied cranberry sauce and spoon it over the chicken. Spread it slightly so most of the chicken is covered.
Season
Sprinkle the dry onion soup mix evenly over the cranberry sauce.
Cook
Cover with the lid and cook:
LOW: 4–6 hours
HIGH: 2½–3½ hours
The chicken is ready when it is fully cooked and easily shreds with a fork.
Shred and mix
Shred or slice the chicken directly in the slow cooker and stir it into the cranberry-onion sauce so it’s well coated.
Serve
Serve hot with extra sauce spooned over:
white rice
buttered egg noodles
mashed potatoes
Serving Ideas
Add a simple vegetable to balance the sweet sauce:
Steamed green beans
Roasted broccoli
Tossed salad
Roasted carrots
Dinner rolls are also great for soaking up the sauce.
Variations & Tips
Thicker sauce: Stir in 2–3 tablespoons ketchup or tomato paste at the end.
Use chicken thighs: Swap chicken breasts for boneless skinless thighs for richer flavor.
Less sweet: Use ¾ of the cranberry sauce and add a splash of chicken broth.
Add heat: Sprinkle red pepper flakes or a few drops of hot sauce before serving.
Leftovers idea: Use the shredded chicken for cranberry chicken sandwiches or sliders the next day.
