Pour cranberry sauce over raw chicken breasts, together with 2 ingredients, into slow cooker for a tangy dinner that’s always a yes in my house
This Slow Cooker Cranberry Chicken is the epitome of humble, hearty comfort—tender chicken breasts bathed in a glossy, tangy-sweet sauce made from just three pantry staples. Inspired by generations of Amish church cookbooks, it’s a recipe that proves big flavor doesn’t require big effort.
Set it in the morning, forget it all day, and come home to a dinner that tastes like you spent hours in the kitchen—when really, you were out living your life.
Why You’ll Love This Recipe
- 🍗 Only 3 ingredients—pantry staples!
- ⏱️ 5 minutes prep, then walk away
- 💛 One slow cooker = easy cleanup
- 💸 Costs under $8—feeds 4–6 generously
- 🌾 Naturally nut-free & easily gluten-free (check labels)
The 3 Ingredients You Need
(6-quart slow cooker)
- 1½–2 lbs (680–900g) boneless, skinless chicken breasts
- 1 (14 oz) can whole-berry cranberry sauce
- 1 (10.5 oz) can condensed cream of chicken soup (or cream of mushroom for variation)
💡 Pro Tips:
- Use whole-berry cranberry sauce—jellied lacks texture and depth.
- Don’t add liquid—the chicken releases juices, and the soup provides moisture.
- For extra zing: Add 1 tbsp Dijon mustard or a splash of orange juice.
Step-by-Step Instructions (Tangy, Tender, Foolproof)
1. Layer in Slow Cooker
- Place chicken breasts in the bottom of the slow cooker.
- Pour cranberry sauce evenly over top.
- Dollop cream of chicken soup over everything—don’t stir!
2. Cook Low & Slow
- Cover and cook:
- LOW: 5–6 hours
- HIGH: 3–4 hours
- Chicken should be fork-tender and reach 165°F (74°C).
3. Serve Warm
- Spoon chicken and sauce over fluffy rice, mashed potatoes, or egg noodles.
- Optional: Skim excess fat or thicken sauce with a cornstarch slurry (1 tsp cornstarch + 1 tbsp water).
Serving Suggestions
- 🍚 Classic pairings:
- Buttery mashed potatoes
- Fluffy white rice
- Buttered egg noodles
- 🥦 Simple sides:
- Steamed green beans
- Glazed carrots
- Crisp lettuce salad
- 🥖 For soaking up sauce: Warm dinner rolls or soft white bread
Make-Ahead & Storage Tips
- Fridge: Keeps up to 4 days—flavor deepens overnight!
- Freeze: Freeze in portions up to 2 months. Thaw and reheat gently.
- Prep ahead: Trim chicken; store in fridge up to 24 hours.
Frequently Asked Questions
Q: Gluten-free?
A: Yes! Use GF cream soup (like Health Valley) and check cranberry sauce label.
A: Yes! Use GF cream soup (like Health Valley) and check cranberry sauce label.
Q: Can I use frozen chicken?
A: Yes—but add 1–2 hours to cook time and ensure internal temp reaches 165°F.
A: Yes—but add 1–2 hours to cook time and ensure internal temp reaches 165°F.
Q: Too sweet?
A: Balance with Dijon mustard, apple cider vinegar, or a pinch of rosemary.
Q: Can I add vegetables?
A: Absolutely! Toss in carrots or potatoes during the last 2 hours.
A: Absolutely! Toss in carrots or potatoes during the last 2 hours.
❤️ The Heart of the Dish
This recipe isn’t fancy—but it’s honest, nourishing, and full of soul. It’s what Amish mothers made when they needed to feed families well with what they had on hand—and what still brings ours together today.
So lay that chicken, pour that sauce, and trust the slow cooker. Because the best meals aren’t complicated—they’re sweet, tangy, and made with love.
“Good chicken doesn’t need a recipe—it just needs cranberries, kindness, and someone hungry.” 🍒
