Okay I know what you might be thinking. Cranberry chicken? What??? Yup, it is a little different but you might eat cranberry sauce with your turkey on Thanksgiving, so why not with chicken? They are both poultry, after all.
James was a little skeptical at first but now Crock-pot Cranberry Onion Chicken is one of his favorite dishes. We have it about once a month.
The infusion of cranberries, orange juice, and onion soup mix give life to a typical chicken dish. Plus the convenience of throwing this all in the Crock-pot in the morning and coming home to a warm, delicious-smelling house is just wonderful.
I like to use orange juice to give an extra flavor boost to this dish. When I do not have orange juice I use either chicken stock or water. You will get a slightly different taste. We like it either way.
- 4 chicken breasts, thighs or a combination of them
- 2 cups homemade cranberry sauce (or 1 can)
- 4 TBSP dry onion soup mix (or 1 packet)
- 8 oz orange juice (or chicken stock)
- Place chicken into Crock-pot
- Sprinkle dry onion soup mix on top of chicken
- In a bowl, mix cranberry sauce and orange juice together. If using canned cranberry sauce, break up the canned sauce first.
- Pour cranberry orange juice mixture on top of chicken
- Cook on low 6-8 hours or high 3-4 hours or until chicken is done and no longer pink
I recommend serving this chicken over some brown rice with a side of your favorite steamed vegetable. Yum! A great, hearty, healthy dinner in no time! Share your opinions about this recipe in the comments below! Try it and you’ll love it too!
Have a blessed day!
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