Why You’ll Love Slow Cooker Cranberry Chicken Recipe

I enjoy this recipe because it uses minimal ingredients yet delivers incredible flavor. The combination of cranberry sauce, orange juice, and herbs creates a bright, festive taste that’s delicious any time of year. Everything cooks together hands-free, and the chicken turns juicy and tender without me hovering over the stove. It’s simple, comforting, and versatile enough to serve with rice, potatoes, or vegetables.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 cups orange juice
1 14-ounce can whole berry cranberry sauce
2 teaspoons poultry seasoning
2 pounds chicken thighs boneless skinless
4 sprigs rosemary plus more for garnish
orange slices for garnish

Directions

1. I stir together the orange juice and cranberry sauce directly in the slow cooker until smooth.

2. I season the chicken thighs with poultry seasoning and place them in a single layer inside the slow cooker.

3. I spoon some of the cranberry-orange mixture over the chicken so each piece gets coated.

4. I place rosemary sprigs on top to infuse extra flavor.

5. I cover and cook on low for about 6 hours, or on high for about 3 hours, until the chicken is tender.

6. I remove the rosemary sprigs before serving, then garnish with more fresh rosemary and orange slices.

Servings and Timing

Servings: 4
Prep time: 5 minutes
Slow cooker time: 6 hours on low (or 3 hours on high)
Total time: about 6 hours 5 minutes

Variations

• I sometimes swap poultry seasoning for a mix of sage and thyme.

• I add sliced onions or a minced clove of garlic for more savory depth.

• A splash of balsamic vinegar stirred in at the end gives the sauce brightness.

• I shred the chicken in the sauce for sandwiches or rice bowls.

• Chicken breasts can be used, but I check them early to avoid overcooking.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for 3–4 days. I reheat on the stovetop or in the microwave, adding a splash of orange juice if the sauce thickens. It also freezes well for up to 3 months; I thaw it overnight and reheat gently before serving.

FAQs

Can I use chicken breasts instead of thighs?

Yes, but breasts cook faster, so I check them early to keep them from drying out.

Can I cook this on high instead of low?

Yes, cooking on high for about 3 hours works well.

Do I need to remove the rosemary sprigs?

Yes, the sprigs are there for flavor but aren’t meant to be eaten.

What if I don’t have poultry seasoning?

I mix sage and thyme for a similar result.

Can I use fresh cranberries?

Yes, but I add sugar to balance the tartness and adjust the liquid slightly.

How do I know the chicken is done?

It should reach 165°F and shred or pull apart easily.

Can I add vegetables?

Absolutely—carrots, onions, or potatoes work well underneath the chicken.

What should I serve this with?

I like it with rice, mashed potatoes, quinoa, or roasted vegetables.

Will the sauce thicken?

It thickens during cooking, and I can reduce it further by simmering uncovered briefly.

Does this work for meal prep?

Yes, the flavors deepen after a day and it reheats beautifully.

Conclusion

I love making this Slow Cooker Cranberry Chicken because it’s simple, flavorful, and perfect for days when I want a comforting meal with minimal effort. The sweet-tart cranberry sauce and tender chicken make it a dish I return to again and again.