Slow Cooker Amish Cranberry Chicken Recipe

Introduction

This Slow Cooker Amish Cranberry Chicken is a simple and comforting dish that combines the tartness of cranberry sauce with savory onion soup mix and tangy salad dressing. It’s perfect for busy days when you want a hands-off meal that delivers big flavor.

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

1. Step 1: Place the raw chicken breasts in an even layer on the bottom of a 4- to 6-quart slow cooker.
2. 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.
3. Step 3: Pour the cranberry sauce mixture evenly over the raw chicken breasts in the slow cooker, making sure all the chicken is coated.
4. Step 4: Cover the slow cooker with the lid and cook on LOW for 4 to 6 hours, or on HIGH for 2½ to 3½ hours, until the chicken is very tender and reaches an internal temperature of 165°F.
5. 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, or stir in a slurry of 1 tablespoon cornstarch mixed with 1 tablespoon cold water and cook until slightly thickened.
6. Step 6: 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.

Tips & Variations

• For extra flavor, add a splash of apple cider vinegar or a teaspoon of Dijon mustard to the sauce mixture before cooking.
• If you prefer a less sweet sauce, use tart cranberry sauce instead of jellied.
• Serve over rice, noodles, or mashed potatoes to soak up the delicious sauce.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop until warm, adding a splash of water if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts for this recipe?

It’s best to use thawed chicken breasts to ensure even cooking and prevent food safety issues. If using frozen chicken, increase the cooking time and check the internal temperature carefully.

Can I make this recipe without a slow cooker?

Yes, you can bake the chicken and sauce in a covered baking dish at 350°F for about 45-60 minutes until the chicken is cooked through and tender.

Slow Cooker Amish Cranberry Chicken Recipe

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4.5 from 51 reviews

This Slow Cooker Amish Cranberry Chicken recipe features tender, juicy chicken breasts slow-cooked in a deliciously tangy and sweet cranberry sauce combined with dry onion soup mix and French dressing, creating a comforting and flavorful meal perfect for any day of the week.

• Author: rami
• 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 (LOW) or 2 hours 40 minutes to 3 hours 40 minutes (HIGH)
• Yield: 4 to 6 servings 1x
• Category: Main Dish
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

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

1. Prepare the slow cooker: Place the raw chicken breasts in an even layer at the bottom of a 4- to 6-quart slow cooker to ensure even cooking.
2. Mix the sauce: In a medium bowl, combine the jellied cranberry sauce, dry onion soup mix, and French dressing. Stir this mixture until as smooth as possible, allowing for some small cranberry bits to remain for texture.
3. Coat the chicken: Pour the cranberry sauce mixture evenly over the chicken breasts, making sure each piece is well coated with the sauce for maximum flavor absorption.
4. Cook the chicken: Cover the slow cooker with its 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 for food safety.
5. Adjust the sauce: After cooking, taste the sauce and add salt or black pepper as desired. For a thicker sauce, either remove the chicken 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 the sauce thickens slightly.
6. Serve: Shred the chicken directly in the slow cooker using two forks or serve the breasts whole. Spoon the tangy cranberry sauce generously over the chicken when serving to enhance flavor.

Notes

• Use boneless, skinless chicken breasts for best texture and easy shredding.
• Jellied cranberry sauce can be substituted with whole berry cranberry sauce for a chunkier texture.
• If you prefer a less sweet sauce, reduce the amount of French dressing or use a salad dressing of your choice.
• Make sure the internal temperature of chicken reaches at least 165°F for safe consumption.
• For a thicker sauce, cornstarch slurry is an effective method without altering flavor.
• This dish pairs well with rice, mashed potatoes, or steamed vegetables.

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