Description
A sweet-savory slow cooker cranberry chicken made with orange juice, whole berry cranberry sauce, and rosemary. The chicken becomes tender and flavorful with almost no effort—perfect for a cozy, hands-off meal.
Ingredients
2 cups orange juice
1 (14-ounce) can whole berry cranberry sauce
2 teaspoons poultry seasoning
2 pounds boneless skinless chicken thighs
4 sprigs rosemary, plus more for garnish
Orange slices, for garnish
Instructions
- Stir together the orange juice and cranberry sauce directly in the slow cooker until smooth.
- Season chicken thighs with poultry seasoning and place them in a single layer in the slow cooker.
- Spoon some of the cranberry-orange mixture over the chicken to coat.
- Place rosemary sprigs on top.
- Cover and cook on low for 6 hours or on high for 3 hours, until chicken is tender.
- Remove rosemary sprigs, garnish with fresh rosemary and orange slices, and serve.
Notes
Swap poultry seasoning with sage and thyme for a similar flavor.
Add sliced onions or garlic for more savory depth.
Stir in a splash of balsamic vinegar at the end for brightness.
Shred the chicken for sandwiches or rice bowls.
Chicken breasts may be used but check for doneness earlier.
- Prep Time: 5 minutes
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 22g
- Sodium: 360mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 145mg
