Traditional Amish Cranberry Chicken
Amish Cranberry Chicken
This Amish Cranberry Chicken is a popular “dump-and-cook” comfort dish that perfectly combines sweet, tangy, and savory flavors. The jellied cranberry sauce melts into a bright glaze, while the French dressing and onion soup mix add a bold, savory depth. It’s a classic recipe that turns simple chicken breasts into a colorful, festive meal with almost no preparation.
Amish Cranberry Chicken
Ingredients:
| Ingredient | Amount |
|---|---|
| Boneless, skinless chicken breasts | 2 lbs |
| Jellied cranberry sauce | 1 (14 oz) can |
| French or Catalina-style dressing | 1 cup |
| Dry onion soup mix | 1 (1 oz) packet |
How To Make Amish Cranberry Chicken
Step 1: Prepare the Chicken
Arrange the raw chicken breasts in a single layer at the bottom of a 4–6 quart slow cooker.
Tip: If the chicken breasts are especially thick, slice them horizontally to create thinner pieces. This helps them cook more evenly and allows the cranberry sauce to coat the chicken better.
Step 2: Mix the Sauce
In a medium bowl, combine the jellied cranberry sauce, dry onion soup mix, and French dressing. Stir or whisk until mostly blended. Small chunks of cranberry are fine—they will dissolve as the chicken cooks.
Step 3: Add Sauce and Cook
Pour the sauce mixture over the chicken, making sure each piece is well covered. Cover the slow cooker and cook on LOW for 4–6 hours or HIGH for 2½–3½ hours. The chicken is done when it reaches an internal temperature of 165°F and becomes tender enough to pull apart easily.
Step 4: Thicken the Sauce (Optional)
For a thicker sauce, mix 1 tablespoon cornstarch with 1 tablespoon cold water. Stir this mixture into the slow cooker and cook on HIGH for another 10–15 minutes until the sauce thickens and becomes glossy.
Step 5: Serve
Serve the chicken breasts whole for a classic presentation, or shred the chicken directly in the slow cooker using two forks. Shredding helps the meat absorb even more of the sweet and tangy sauce.
