Slow Cooker Cranberry Orange Chicken

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✨ Description

This sweet, tangy, and savory Slow Cooker Cranberry Orange Chicken is an effortless dump-and-go recipe perfect for cozy dinners and holiday gatherings. Tender juicy chicken simmers in a vibrant sauce made from tart cranberries, fresh orange juice, and warm spices, creating a flavorful meal with minimal prep.

📋 Ingredients for Slow Cooker Cranberry Orange Chicken

    • 4 boneless, skinless chicken breasts (or thighs)

    • 2 cups fresh or frozen cranberries

    • ¾ cup orange juice (freshly squeezed preferred)

    • Zest of 1 large orange

    • ½ cup honey or pure maple syrup

    • ¼ cup low-sodium soy sauce

    • 2 tbsp balsamic vinegar

    • 3 cloves garlic, minced

    • 1 tsp dried thyme

    • ½ tsp ground cinnamon

    • ¼ tsp ground ginger

    • Salt & pepper to taste

  • Optional garnish:

    • Extra orange slices

    • Fresh thyme or rosemary sprigs

🍽️ Instructions

  1. Prep chicken: Pat chicken dry and season both sides with salt and pepper.

  2. Mix sauce: In a bowl, whisk orange juice, honey (or maple syrup), soy sauce, balsamic vinegar, garlic, thyme, cinnamon, ginger, and orange zest.

  3. Layer in slow cooker: Place chicken breasts into the slow cooker. Scatter cranberries around and pour sauce over chicken.

  4. Cook:

    • Low: 5–6 hours

    • High: 3–4 hours
      (Chicken should be tender and cooked through – internal temp 165°F/74°C.)

  5. Optional: Remove chicken, whisk sauce, and simmer sauce on Sauté mode or stovetop to thicken (or add 1 tsp cornstarch + 1 tbsp water).

  6. Serve: Spoon sauce and cranberries over chicken. Garnish with fresh herbs and orange slices.

👥 Servings

Makes 4 servings

💡 Notes

  • Swap chicken breasts for boneless thighs for richer flavor.

  • If cranberries are too tart, stir in 1–2 tbsp extra honey at the end.

  • Want spice? Add a pinch of cayenne pepper.

  • Sauce thickens as it cools.

✅ Tips

  • Prep the sauce the night before for faster morning assembly.

  • Double the recipe to meal prep lunches — it reheats beautifully!

  • Pairs well with mashed potatoes, rice pilaf, or roasted veggies.

  • Freeze leftovers with sauce for up to 2 months.

🥗 Nutrition (Per Serving – Approx.)

Nutrient Amount
Calories 330 kcal
Protein 35 g
Fat 4 g
Carbohydrates 38 g
Fiber 2 g
Sugar 30 g
Sodium 560 mg

(Values vary based on ingredients used.)

🌟 Health Benefits

  • Cranberries: Rich in antioxidants & vitamin C — supports immune & urinary tract health.

  • Orange: Boosts collagen production and adds natural sweetness.

  • Lean chicken: High in protein, low in fat – great for muscle repair and satiety.

  • Slow cooker method: Preserves nutrients and reduces need for added fats.

❓Q & A

Q: Can I use dried cranberries instead of fresh?
A: Yes, but rehydrate them in warm water for 10 minutes to plump them up. Fresh/frozen gives better tartness.

Q: Can I cook it on the stovetop?
A: Yes — simmer covered on low for about 40–45 minutes until cooked through, flipping halfway.

Q: What’s the best way to store leftovers?
A: Refrigerate in airtight container for up to 4 days, or freeze for 2 months.

Q: Can I make it sweeter or less tart?
A: Add more honey/maple syrup or reduce cranberries slightly depending on preference.

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