Slow Cooker Amish Cranberry Chicken Recipe
Introduction
Slow Cooker Amish Cranberry Chicken is a simple, comforting dish that combines tender chicken breasts with a tangy cranberry and onion sauce. Perfect for a hands-off meal, it’s both flavorful and easy to prepare for busy weeknights or cozy weekends.
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, 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 salt or 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, or stir in a slurry of 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
- For a sweeter touch, add a splash of orange juice to the sauce mixture before cooking.
- Serve over rice or egg noodles to soak up the flavorful sauce.
- Try substituting Greek yogurt for a creamy topping when serving for extra richness.
- If you prefer a spicier flavor, add a pinch of crushed red pepper flakes to the sauce mix.
Storage
Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through. The sauce may thicken upon cooling; add a splash of water or broth when reheating if needed to loosen it.
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 often stay more moist during slow cooking. Adjust cooking time slightly if needed until the chicken reaches 165°F.
Is it possible to make this recipe on the stovetop?
Yes, you can cook the sauce ingredients together in a skillet and simmer the chicken covered until tender, about 30 to 40 minutes, turning occasionally to coat evenly.
PrintSlow Cooker Amish Cranberry Chicken Recipe
This Slow Cooker Amish Cranberry Chicken recipe offers a delightful combination of tangy cranberry sauce and savory onion soup mix cooked to tender perfection in a slow cooker. Perfect for an easy, flavorful meal, this dish brings a unique twist to traditional chicken dinners with minimal prep and hands-off cooking.
- 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 Dish
- Method: Slow Cooking
- Cuisine: American
Ingredients
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: Place the raw chicken breasts in an even layer on the bottom of a 4- to 6-quart slow cooker to ensure even cooking.
- Mix the sauce: In a medium bowl, combine the jellied cranberry sauce, dry onion soup mix, and French dressing. Stir the mixture until as smooth as possible; small bits of cranberry are fine and add texture.
- Coat the chicken: Pour the cranberry sauce mixture evenly over the raw chicken breasts in the slow cooker, making sure all the chicken pieces are well coated with the sauce for maximum flavor.
- 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, until the chicken is very tender and an internal temperature of 165°F is reached, ensuring it is safe to eat.
- Adjust the sauce: Taste the sauce and, if desired, add a pinch of salt or grind some black pepper to enhance the flavor. For a thicker sauce, remove the chicken to a plate and let the sauce bubble on HIGH for 10 to 15 minutes, or stir in a slurry made from 1 tablespoon cornstarch mixed with 1 tablespoon cold water and cook until slightly thickened.
- Serve: Shred the chicken with two forks directly in the slow cooker or leave the breasts whole. Spoon the tangy cranberry sauce over the top when serving for a delicious finish.
Notes
- You can substitute Catalina dressing if French dressing is not available for a slightly different tangy flavor.
- To thicken the sauce without cornstarch, simply let it simmer longer on HIGH after removing the chicken.
- Check the chicken temperature with a meat thermometer to ensure it reaches 165°F for food safety.
- This dish pairs well with rice, mashed potatoes, or steamed vegetables for a complete meal.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.
Keywords: Slow Cooker Chicken, Amish Cranberry Chicken, Cranberry Chicken Recipe, Easy Slow Cooker Dinner, Tangy Chicken
