Ingredients
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2 lb (900 g) boneless, skinless chicken breasts
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1 can (14 oz / 397 g) whole-berry cranberry sauce
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1 packet (about 1 oz / 28 g) dry onion soup mix
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½ cup (120 ml) French dressing or Catalina dressing
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2 garlic cloves, minced (optional)
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1 tbsp Worcestershire sauce (optional)
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½ tsp black pepper
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Salt, to taste, if needed
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1 tsp dried thyme or rosemary (optional)
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1 tbsp cornstarch mixed with 1 tbsp cold water, optional for thickening
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Fresh parsley, for garnish
Instructions
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Prepare the chicken: Place the chicken breasts in a single layer in the slow cooker. Trim any excess fat and pat dry.
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Make the cranberry sauce: In a bowl, combine cranberry sauce, French or Catalina dressing, onion soup mix, minced garlic, Worcestershire sauce, black pepper, and optional herbs. Stir well.
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Add the sauce: Pour the cranberry mixture evenly over the chicken, coating each piece.
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Slow cook: Cover and cook on LOW for 4–6 hours or HIGH for 2–3 hours, depending on the thickness of the chicken and your slow cooker. Cook until the thickest part reaches 165°F (74°C).
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Check tenderness: Chicken breasts should be tender and easy to cut. Avoid prolonged cooking after they reach the safe temperature, as they can dry out.
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Thicken the sauce (optional): Transfer the chicken to a plate. Stir the cornstarch slurry into the sauce, cover, and cook on HIGH for about 10–15 minutes until thickened. Alternatively, simmer the sauce in a saucepan.
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Serve: Return the chicken to the sauce, spoon it over the top, and garnish with fresh parsley.
Serve over rice, mashed potatoes, egg noodles, or roasted vegetables.
Nutrition Information
Estimated per serving, assuming 6 servings and using French dressing. Actual values depend on the brands used.
| Nutrient | Approx. amount |
|---|---|
| Calories | 300–380 kcal |
| Protein | 30–38 g |
| Carbohydrates | 25–35 g |
| Total fat | 7–13 g |
| Saturated fat | 1–3 g |
| Fiber | 1–3 g |
| Sugar | 18–27 g |
| Sodium | 650–1,100 mg |
Nut & Allergen Information
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Peanuts and tree nuts: Not intentionally included in the listed recipe.
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Possible allergens: Onion soup mix, salad dressing, and Worcestershire sauce may contain soy, wheat, mustard, fish, or other allergens, depending on the brand.
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Gluten-free option: Use certified gluten-free onion soup mix, dressing, and Worcestershire sauce.
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Dairy: The basic recipe does not require dairy, but check product labels for added milk ingredients.
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Always check packaging for ingredient and cross-contact warnings if cooking for someone with a food allergy.
Q/S — Questions & Tips
Q: Can I use chicken thighs instead of breasts?
Yes. Boneless, skinless chicken thighs work very well and usually stay juicier. Cook until they reach at least 165°F (74°C).
Q: Can I use jellied cranberry sauce?
Yes. Break it into pieces and whisk it with the other sauce ingredients. It will melt as it cooks.
Q: Can I use homemade cranberry sauce?
Yes. Use approximately 1½ cups of homemade cranberry sauce. Adjust the sweetness to taste.
Q: How can I make the sauce less sweet?
Use a little less dressing, choose a less-sweet cranberry sauce, or add 1–2 teaspoons of apple cider vinegar.
Q: Can I cook this without onion soup mix?
Yes. Replace it with 1 teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon dried thyme, and salt to taste.
Q: How do I store leftovers?
Refrigerate within 2 hours in an airtight container and use within 3–4 days. Reheat until the chicken reaches 165°F (74°C).
Q: Can I freeze it?
Yes. Cool and freeze the chicken with the sauce in a freezer-safe container for up to 2–3 months for best quality. Thaw in the refrigerator before reheating.
Chef’s tip: Taste the sauce before adding extra salt because packaged onion soup mix can already be quite salty. For the best flavor, spoon plenty of cranberry sauce over the chicken when serving.