Slow Cooker Cranberry Orange Chicken
A simple, sweet, and savory chicken dish made in the slow cooker, perfect for weeknight meals or holidays.
- Prep Time: 10 min
- Cook Time: 6 hr
- Total Time: 6 hr 10 min
- Yield: 4 servings
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 (10.5 oz) can cream of chicken soup
- 1 (14 oz) can jellied cranberry sauce
- 1/2 cup orange juice
- 1 tablespoon cornstarch
- 1 tablespoon water
Instructions
- Place chicken in the bottom of the slow cooker.
- In a medium bowl, whisk together the cream of chicken soup, cranberry sauce, and orange juice until combined.
- Pour the sauce mixture over the chicken.
- Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the chicken is cooked through and tender.
- About 30 minutes before serving, mix the cornstarch and water in a small bowl to create a slurry. Stir this slurry into the slow cooker.
- Continue cooking on high for the remaining 30 minutes, stirring occasionally, until the sauce thickens slightly.
- Shred the chicken with two forks directly in the slow cooker or remove and shred before returning it to the sauce.
- Serve hot.
Notes
- You can substitute chicken thighs for breasts if you prefer darker meat.
- For a thicker sauce, increase the cornstarch slurry amount to 1.5 tablespoons of cornstarch mixed with 2 tablespoons of water.
- This recipe freezes well for later use.
Nutrition
- Serving Size: 1 serving (approx. 5 oz cooked chicken with sauce)
- Calories: 380
- Sugar: 25
- Sodium: 650
- Fat: 10
- Saturated Fat: 3
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 1
- Protein: 38
- Cholesterol: 110