Amish Cranberry Chicken

This Amish Cranberry Chicken is a beloved “dump-and-go” classic that balances sweet, tangy, and savory flavors perfectly. The jellied cranberry sauce melts into a vibrant glaze, while the French dressing and onion soup mix provide a zesty, umami backbone. It’s a nostalgic dish that transforms simple chicken breasts into a festive-looking meal with almost zero prep time.

Amish Cranberry Chicken

Ingredients:

How To Make Amish Cranberry Chicken:

Step 1: Prep the Chicken: Place the raw chicken breasts in a single, even layer at the bottom of a 4/6-quart slow cooker.

Tip: If your chicken breasts are very thick, you can slice them in half horizontally (butterflying them). This increases the surface area for that delicious cranberry glaze to cling to and ensures they cook evenly.

Step 2: Whisk the Glaze: In a medium bowl, combine the jellied cranberry sauce, dry onion soup mix, and the French dressing. Whisk them together until mostly smooth. Don’t worry if there are a few small clumps of cranberry; they will melt down perfectly during the slow-cooking process.

Step 3: Coat and Cook: Pour the mixture over the chicken, ensuring every piece is fully submerged. Cover and cook on LOW for 4/6 hours (or HIGH for 2 1/2 to 3 1/2 hours). The chicken is ready when it reaches an internal temperature of 165°F and is tender enough to yield to a fork.

Step 4: Thickening the Sauce (Optional): If you prefer a thicker, more “gravy-like” consistency, whisk 1 tablespoon of cornstarch with 1 tablespoon of cold water. Stir this slurry into the slow cooker and cook on HIGH for an additional 10/15 minutes until the sauce turns glossy and thick.

Step 5: Shred and Serve: You can serve the breasts whole for a more formal look, or use two forks to shred the chicken directly in the pot. The shredded version is especially great for soaking up every drop of that tangy sauce.