Slow 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
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: 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
