Dump whole cranberry sauce over raw chicken breasts, accompanied by 2 ingredients, into slow cooker for a comforting dinner that’s the one everyone asks for

This Slow Cooker Cranberry Chicken combines tender chicken breasts with sweet whole-berry cranberry sauce, savory onion soup mix, and zesty French or Catalina dressing. Slow-cooked into a rich, tangy-sweet sauce, this effortless dish is delicious shredded or served whole over rice or fluffy mashed potatoes.

Slow Cooker Cranberry Chicken

Ingredients:

Step-By-Step Directions:

1. Prep slow cooker: Lightly coat the bottom of your slow cooker insert with nonstick cooking spray or a thin swipe of oil.

2. Layer chicken: Place the raw chicken breasts in a single, even layer across the bottom of the slow cooker.

3. Add toppings: Dump the entire can of whole berry cranberry sauce over the chicken, spreading it gently with a spoon. Sprinkle the dry onion soup mix evenly across the top, then pour the French or Catalina salad dressing over everything.

4. Slow cook: Cover with the lid and cook on LOW for 4 to 5 hours or on HIGH for 2 1/2 to 3 hours, until the chicken is tender and reaches an internal temperature of 165°F (74°C).

5. Thicken sauce (optional): Taste the sauce and adjust seasoning if needed. If a thicker sauce is desired, stir in a slurry of 1 tablespoon cornstarch mixed with 1 tablespoon cold water and cook uncovered on HIGH for 15 to 20 minutes until thickened.

6. Shred and serve: Serve the chicken breasts whole or shred them directly in the slow cooker using two forks, tossing to coat in the sauce. Spoon over rice or mashed potatoes and ladle extra sauce over top.