Instructions
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Prep the Chicken: Place your raw chicken breasts in the bottom of the slow cooker. Try to keep them in a single layer if possible for even cooking.
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Mix the Sauce: In a medium bowl, whisk together the whole berry cranberry sauce, French dressing, and the dry onion soup mix until well combined.
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Combine: Pour the mixture evenly over the chicken breasts, making sure each piece is well-coated.
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Slow Cook: Cover and cook on Low for 5 to 6 hours or on High for 3 to 4 hours. You’ll know it’s ready when the chicken is tender and reaches an internal temperature of 165°F (74°C).
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Serve: Serve the chicken whole or shredded over a bed of white rice, mashed potatoes, or quinoa to soak up all that extra tangy sauce.
A Quick Tip
If the sauce feels a bit thin at the end, you can remove the chicken and let the sauce simmer with the lid off for 15 minutes to thicken up, or stir in a small cornstarch slurry.
Storage
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Refrigerator: Store in an airtight container for 3–4 days
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Freezer: Freeze for up to 2 months
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Reheat: Warm gently in the microwave or on the stove with a splash of water or broth.
If you’d like, I can also share 10 more super easy slow cooker chicken recipes (with only 3–5 ingredients each) that are perfect for quick dinners.
