Slow Cooker Cranberry Chicken
Slow Cooker Cranberry Chicken delivers tender, juicy chicken in a sweet and savory cranberry orange sauce that tastes like the holidays in every bite.
Chicken thighs simmer with whole berry cranberry sauce, orange juice, and rosemary until the meat practically falls apart and the sauce tastes sweet, tangy, and just a little woodsy.
I started making this when I needed something special enough for company but easy enough for a regular Tuesday. The smell alone gets everyone asking when dinner will be ready.
Slow Cooker Cranberry Chicken Recipe Highlights
- Uses 5 simple ingredients you can grab at any grocery store
- Cooks hands-free while you handle the rest of dinner or your day
- Perfect for holiday meal prep without heating up your kitchen
- Feeds a family of 4 to 6 with minimal cleanup
- Reheats beautifully for leftovers that taste just as good the next day
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
ORANGE JUICE – Fresh squeezed works great, but the carton stuff does the job just fine. The acidity helps break down the chicken and keeps the sauce from tasting too sweet. Look for 100% juice without added sugar since the cranberry sauce already brings plenty of sweetness.
CRANBERRY SAUCE – Use whole berry cranberry sauce for texture and visual appeal. The jellied kind works in a pinch but won’t give you those satisfying little cranberry bursts. Check the can for a “use by” date, older cans sometimes have a metallic taste. One 14-ounce can is the standard grocery store size.
CHICKEN THIGHS – Boneless skinless thighs stay moist during the long cooking time better than chicken breasts. The dark meat has more fat running through it, which means it won’t dry out even if you cook it an extra hour. Look for thighs that are roughly the same size so they finish cooking at the same time. Two pounds usually means 6 to 8 pieces.
POULTRY SEASONING – This blend typically includes sage, thyme, marjoram, rosemary, and sometimes nutmeg or black pepper. If you don’t have it, use ½ teaspoon each of dried sage and dried thyme. The herbs complement the cranberry without fighting for attention.
ROSEMARY – Fresh rosemary sprigs add flavor while they cook and look pretty when you serve this. The woody stems won’t break down during cooking, making them easy to fish out before serving. Strip the leaves off one sprig and chop them for garnish if you want extra rosemary punch. Dried rosemary works but use it sparingly, it’s much more concentrated.
How To Make Slow Cooker Cranberry Chicken
Please check the printable recipe card below for more detailed instructions.
- Whisk orange juice and cranberry sauce together in the slow cooker.
- Add seasoned chicken thighs to the slow cooker. Top with rosemary sprigs.
- Cover and cook on low for 6 hours.
- Remove rosemary sprigs and serve with sliced oranges.
Leftovers and Storage
STORE – Keep your Slow Cooker Cranberry Chicken in an airtight container in the refrigerator for 3 to 4 days. The sauce might thicken as it cools but loosens up when you reheat it. Store the chicken and sauce together so the meat stays moist.
FREEZE – Transfer cooled chicken and sauce to freezer-safe containers or heavy-duty freezer bags for up to 3 months. Squeeze out as much air as possible to prevent freezer burn. Label with the date and reheat-from-frozen instructions.
REHEAT – Warm individual portions in the microwave for 2 to 3 minutes on 50% power, stirring halfway through. For larger amounts, reheat gently on the stovetop over medium-low heat, adding a splash of water or orange juice if the sauce looks too thick. The chicken should reach 165° Fahrenheit throughout.
MAKE AHEAD – Mix the sauce ingredients and season the chicken the night before, then store everything separately in the refrigerator. Dump it all in the slow cooker in the morning and turn it on before you head out. The cold ingredients will take an extra 30 minutes to come up to temperature but the timer won’t change.
More Slow Cooker Chicken Recipes
Serving Suggestions
OVER RICE – Serve your Slow Cooker Cranberry Chicken over white rice, brown rice, or wild rice. The grains soak up the sweet-tart sauce and stretch the meal further. Make the rice in a rice cooker while the chicken cooks and dinner practically makes itself.
WITH MASHED POTATOES – Spoon the cranberry sauce over creamy mashed potatoes for a holiday-style dinner any night of the week. The smooth potatoes balance out the bold flavors in the sauce.
ALONGSIDE ROASTED VEGETABLES – Pair with Honey Roasted Brussels Sprouts, Rosemary Roasted Potatoes, or Sweet Potato Gratin for a complete meal. The earthy vegetables complement the sweet cranberry without competing for attention.
FOR MEAL PREP – Shred the cooked chicken and portion it with sauce into individual containers. Add cooked quinoa or rice and steamed vegetables for grab-and-go lunches. The flavors get better after a day in the fridge.
AS PART OF A HOLIDAY SPREAD – This fits right in with Classic Turkey, Green Bean Casserole, and Cranberry Sauce for Thanksgiving or Christmas dinner. It gives you one less thing to worry about on the big day since it cooks itself.
Recipe Success Tips
CHICKEN PLACEMENT – Arrange the chicken thighs in a single layer at the bottom of your slow cooker for even cooking. If you stack them, the ones on top won’t cook at the same rate. Use a larger slow cooker if your thighs won’t fit in one layer.
SAUCE CONSISTENCY – The sauce will be thin when you first mix it but thickens as it cooks with the natural gelatin from the chicken. If you want it thicker, remove the chicken when done and turn the slow cooker to high for 15 to 20 minutes with the lid off. Stir occasionally and watch it closely so it doesn’t burn.
TEMPERATURE CHECK – Always verify the chicken reaches 165° Fahrenheit at the thickest part of the largest piece. Stick an instant-read thermometer into the center without touching the bottom of the slow cooker. Dark meat can handle a bit of extra cooking but you want to be sure it’s safe.
ROSEMARY REMOVAL – Pull out those rosemary sprigs before serving or they’ll end up on someone’s plate. Use tongs or a slotted spoon to fish them out. The needles will have fallen off into the sauce but that’s fine, they’ve done their job.
Expert Tip – If your slow cooker runs hot, check the chicken at 5 hours on low or 2½ hours on high. Every slow cooker heats differently and you don’t want to accidentally overcook the chicken. Better to check early than end up with dry meat.
Commonly Asked Questions
Can I Use Chicken Breasts Instead of Thighs?
Yes, but watch the cooking time closely. Chicken breasts dry out faster than thighs and might be done in 4 to 5 hours on low. Check the internal temperature at 4 hours and pull them when they hit 165° Fahrenheit.
Can I Make This Without Cranberry Sauce?
You can use fresh or frozen cranberries with some added sugar, but you’ll need to adjust the recipe. Use 2 cups fresh cranberries, ½ cup sugar, and reduce the orange juice to 1 cup. The texture will be chunkier and more tart.
What If I Don’t Have Poultry Seasoning?
Mix ½ teaspoon dried sage with ½ teaspoon dried thyme as a substitute. You can also use Italian seasoning in a pinch, though the flavor profile changes slightly. Regular salt and pepper works too if you’re completely out of herbs.
Can I Cook This on High Instead of Low?
Absolutely. Cook on high for 3 hours instead of 6 hours on low. Check the temperature at 2½ hours just to be safe. The sauce might not reduce quite as much on high heat but the chicken will be just as tender.
How Do I Know When the Slow Cooker Cranberry Chicken is Done?
The chicken should reach 165° Fahrenheit on an instant-read thermometer inserted into the thickest part. It should also pull apart easily with a fork and no longer look pink inside. If you’re not sure, give it another 30 minutes.
Can I Add Vegetables to This?
Sure, add baby carrots, quartered red potatoes, or pearl onions to the slow cooker with the chicken. Root vegetables work best since they can handle the long cooking time. Add them in a layer under the chicken so they cook in the sauce.
More Easy and Delicious Recipes
Crockpot Chicken and Gravy – Tender chicken in rich, savory gravy that tastes like you spent all day cooking
Slow Cooker Chicken Stroganoff – Creamy, comforting chicken with mushrooms and a sour cream sauce
Crockpot Chicken and Dumplings – Classic comfort food with fluffy dumplings that cook right in the pot
Crockpot Salsa Chicken – Just 3 ingredients and endless ways to serve it
Slow Cooker Cranberry Chicken
Ingredients
- 2 cups orange juice
- 1 14-ounce can cranberry sauce whole berry
- 2 teaspoons poultry seasoning
- 2 pounds chicken thighs boneless skinless
- 4 sprigs rosemary plus more for garnish
- orange slices for garnish
Instructions
- Add the orange juice and cranberry sauce to the slow cooker and stir until the mixture is well combined.
- Season the chicken thighs with poultry seasoning and place them in a single layer inside the slow cooker.
- Spoon some of the cranberry-orange mixture over the chicken until each thigh is lightly coated, then place the rosemary sprigs on top.
- Cover and cook on low for 6 hours.
- Remove and discard the cooked rosemary sprigs once the chicken is done. Garnish with fresh rosemary and orange slices just before serving and serve warm.
Equipment
Notes
SLOW COOKER TIMES
ON LOW – 6 hoursON HIGH – 3 hours
FOOD SAFETY
Verify that the chicken reaches an internal temperature of at least 165º Fahrenheit at the thickest point.Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.