4 Ingredient Slow Cooker Cranberry Chicken

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Looking for an easy dinner idea? You’ll love this 4 Ingredient Slow Cooker Cranberry Chicken. It’s a simple, delicious meal that practically cooks itself. Just toss chicken, French dressing, cranberry sauce, and onion soup mix into your crockpot. A few hours later, you’ll have a tasty dinner ready to serve.

This recipe is perfect for busy weeknights or lazy weekends. The tangy-sweet flavors of cranberry and French dressing blend beautifully with the savory chicken and onion. It’s comfort food at its finest, with minimal effort required.

Exact Ingredients List

Here’s what you’ll need to make this easy slow cooker cranberry chicken:

• 2 pounds boneless, skinless chicken breasts
• 8 ounces French dressing
• 1/2 cup cranberry sauce
• 1 packet French onion soup mix

That’s it! Just four simple ingredients you might already have in your kitchen.

The chicken provides lean protein. French dressing adds tangy flavor. Cranberry sauce brings sweetness and a festive touch. The onion soup mix seasons everything perfectly.

You can use frozen chicken breasts if you like. Just add about 30 minutes to the cooking time. For the cranberry sauce, whole berry or jellied both work well.

This recipe is super flexible. Feel free to adjust amounts to your taste. You can also swap in chicken thighs if you prefer dark meat.

Instructions

Here’s how to make this tasty cranberry chicken in your slow cooker:

1. 
   

   Put the chicken breasts in the bottom of your crock pot.

   
   
2. 
   

   Pour half a bottle (8 oz) of French dressing over the chicken.

   
   
3. 
   

   Add 1/2 cup of cranberry sauce on top.

   
   
4. 
   

   Sprinkle the entire French onion soup mix packet over everything.

   
   
5. 
   

   Gently stir all the ingredients together. Make sure the chicken is coated well.

   
   
6. 
   

   Cover your slow cooker and set it to low heat for 4-5 hours or high heat for 2-3 hours.

   
   

Your chicken is done when it’s tender and easy to shred with a fork. The mix of tangy dressing, sweet cranberries, and savory onion soup creates a delicious sauce.

Serve your cranberry chicken over rice or with a side of veggies for a complete meal. You can also shred the chicken and use it in sandwiches or wraps.

This recipe is perfect for busy days when you want a yummy dinner without much fuss. Just toss everything in the crock pot and let it cook while you go about your day.

Possible Substitutes List & Recipe Variations

Want to switch things up? Try these tasty changes to the original recipe:

Protein options:

• Turkey breast
• Pork chops
• Tofu (for a vegetarian version)

Sauce alternatives:

• BBQ sauce instead of French dressing
• Orange marmalade in place of cranberry sauce
• Apricot preserves for a fruity twist

Seasoning swaps:

• Ranch seasoning packet
• Italian dressing mix
• Taco seasoning for a spicy kick

You can also add some veggies to make it a complete meal. Try tossing in:

• Baby carrots
• Sliced bell peppers
• Quartered potatoes

For a richer flavor, mix in a can of cream of mushroom soup. This will give you a creamy sauce to serve over rice or noodles.

Want it sweeter? Add a tablespoon of brown sugar or honey to the mix.

Don’t forget to adjust cooking times if you change the protein. Chicken thighs might need a bit longer, while fish cooks faster.

Tips, Tricks & Storing

Use a slow cooker liner for easy cleanup. It saves time and makes washing up a breeze.

Choose chicken breasts of similar size. This helps them cook evenly and be ready at the same time.

Don’t lift the lid while cooking. Each peek lets heat escape and can add 15-20 minutes to your cooking time.

For extra flavor, add some orange zest or a splash of orange juice to the sauce mixture.

Try using different types of cranberry sauce. Whole berry or jellied versions both work well and offer unique textures.

Store leftovers in an airtight container in the fridge. They’ll stay fresh for 3-4 days.

To reheat, use the microwave or oven. Add a splash of water or broth to keep the chicken moist.

Freeze portions for quick future meals. They’ll last up to 3 months in the freezer.

Shred leftover chicken for sandwiches or salads. It’s a great way to enjoy the dish in new ways.

For a thicker sauce, mix 1 tablespoon cornstarch with 2 tablespoons water. Stir it in at the end of cooking.