Introduction

Slow Cooker Amish Cranberry Chicken is a wonderfully simple and flavorful dish that combines tender chicken with a tangy cranberry sauce. Perfect for busy days, this recipe uses a few pantry staples and results in a comforting meal with a hint of sweetness.

Slow Cooker Amish Cranberry Chicken Recipe - Recipe Image

Ingredients

2 pounds boneless, skinless chicken breasts
1 can (14 ounces) jellied cranberry sauce
1 packet (1 ounce) dry onion soup mix
1 cup French dressing or Catalina-style salad dressing

Instructions

Step 1: Place the raw chicken breasts in an even layer on the bottom of a 4- to 6-quart slow cooker.
Step 2: In a medium bowl, combine the jellied cranberry sauce, dry onion soup mix, and French dressing. Stir until as smooth as possible; small bits of cranberry are fine.
Step 3: Pour the cranberry sauce mixture evenly over the raw chicken breasts in the slow cooker, making sure all the chicken is coated.
Step 4: Cover the slow cooker with the lid and cook on LOW for 4 to 6 hours, or on HIGH for 2 1/2 to 3 1/2 hours, until the chicken is very tender and reaches an internal temperature of 165°F.
Step 5: Once cooked, taste the sauce and adjust with a pinch of salt or a grind of black pepper if desired. For a thicker sauce, remove the chicken to a plate and let the sauce bubble on HIGH for 10 to 15 minutes more, or stir in a slurry made from 1 tablespoon cornstarch mixed with 1 tablespoon cold water and cook until slightly thickened.
Step 6: Shred the chicken with two forks right in the slow cooker or leave the breasts whole, then spoon the tangy cranberry sauce over the top when serving.

Tips & Variations

Use Catalina dressing for a slightly sweeter and spicier flavor than French dressing.
Serve over rice or egg noodles to soak up the delicious sauce.
Adding a splash of orange juice to the sauce mixture can brighten the flavors.
For a less sweet version, substitute jellied cranberry sauce with whole berry cranberry sauce.

Storage

Store leftover cranberry chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stove over low heat to prevent drying out. This dish also freezes well—freeze in portions for up to 2 months and thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and stay moist during slow cooking. Adjust cooking time as needed to ensure they reach 165°F internally.

Do I need to add water or broth to the slow cooker?

No, the combination of the cranberry sauce and salad dressing provides enough moisture to cook and flavor the chicken without adding extra liquid.

Slow Cooker Amish Cranberry Chicken Recipe

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★★★★★

4.7 from 127 reviews

This Slow Cooker Amish Cranberry Chicken is a flavorful and easy-to-make dish featuring tender chicken breasts simmered in a tangy, sweet cranberry sauce blended with onion soup mix and French dressing. Perfect for a comforting dinner, it requires minimal prep and uses a slow cooker for effortless cooking.

Author: Dylan
Prep Time: 10 minutes
Cook Time: 4 to 6 hours on LOW or 2 1/2 to 3 1/2 hours on HIGH
Total Time: 4 hours 10 minutes to 6 hours 10 minutes
Yield: 4 to 6 servings 1x
Category: Main Course
Method: Slow Cooking
Cuisine: American

Ingredients

Scale

Chicken

2 pounds boneless, skinless chicken breasts

Sauce

1 can (14 ounces) jellied cranberry sauce
1 packet (1 ounce) dry onion soup mix
1 cup French dressing or Catalina-style salad dressing

Instructions

Prepare the slow cooker and chicken: Place the raw chicken breasts in an even layer on the bottom of a 4- to 6-quart slow cooker, ensuring they are spread out evenly for uniform cooking.
Make the sauce mixture: In a medium bowl, combine the jellied cranberry sauce, dry onion soup mix, and French dressing. Stir the ingredients together until you achieve as smooth a consistency as possible; small bits of cranberry in the sauce are perfectly fine and add texture.
Coat the chicken with sauce: Pour the cranberry sauce mixture evenly over the raw chicken breasts in the slow cooker. Make sure all the chicken pieces are well-coated with the sauce to infuse flavor throughout the cooking process.
Slow cook the chicken: Cover the slow cooker with the lid and cook on LOW for 4 to 6 hours or on HIGH for 2 1/2 to 3 1/2 hours. Cook until the chicken is very tender and reaches an internal temperature of 165°F, indicating it is fully cooked and safe to eat.
Adjust and thicken the sauce (optional): Once the cooking time is complete, taste the sauce and adjust seasoning with a pinch of salt or freshly ground black pepper as desired. For a thicker sauce, you can remove the chicken to a plate and continue cooking the sauce uncovered on HIGH for 10 to 15 minutes to reduce, or stir in a slurry made from 1 tablespoon cornstarch mixed with 1 tablespoon cold water and cook until the sauce slightly thickens.
Serve: Either shred the chicken directly in the slow cooker with two forks or leave the breasts whole. Spoon the tangy cranberry sauce over the chicken when serving to enjoy a deliciously moist and flavorful dish.

Notes

Using either French dressing or Catalina-style salad dressing will slightly change the flavor profile; Catalina adds a bit more sweetness and tang.
If you prefer a thicker sauce, don’t skip the optional cornstarch slurry step or sauce reduction.
Leftovers can be refrigerated up to 3 days and reheated gently to keep the chicken moist.
For a lower-sodium version, choose low-sodium onion soup mix and salad dressing.
This dish pairs well with rice, mashed potatoes, or steamed vegetables.

Keywords: slow cooker, cranberry chicken, Amish chicken, easy dinner, crockpot chicken, cranberry sauce recipes