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Slow-Cooker Cranberry Chicken

32 reviews
Total Time
Prep: 10 min. Cook: 5 hours

By Taste Of Home Editorial Team

Recipe by Edith Holliday, Flushing, Michigan

Tested by Taste Recipes Test Kitchen

Taste Recipes's Editorial Process

Updated on Nov. 04, 2022

I've been married for 42 years and have 3 children and 2 grandchildren. I love to collect cookbooks and try new recipes. This dish is delicious, easy and good when served with rice and a vegetable side dish. Everyone in the family loves it!—Edith Holliday, Flushing, Michigan

Can you freeze Slow-Cooker Cranberry Chicken?

Cover and freeze cooled chicken and sauce in freezer containers. To use, partially thaw in refrigerator overnight. Reheat in a foil-lined 13x9-in. baking dish in a preheated 325° oven until heated through, covering if necessary to prevent excess browning.

Test Kitchen Approved

Slow-Cooker Cranberry Chicken

32 reviews
Prep Time 10 min
Cook Time 5 hours
Yield 6 servings

Ingredients

  • 1 broiler/fryer chicken (3 to 4 pounds), cut up
  • 1 can (14 ounces) whole-berry cranberry sauce
  • 1 cup barbecue sauce
  • 1 small onion, finely chopped
  • 1 celery rib, finely chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Hot cooked rice
Text Ingredients

Directions

  1. Place chicken in a 3-qt. slow cooker. In a small bowl, combine the cranberry sauce, barbecue sauce, onion, celery, salt and pepper; pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender. Serve with rice.

Nutrition Facts

4 ounces cooked chicken with 1/2 cup sauce: 471 calories, 17g fat (5g saturated fat), 104mg cholesterol, 791mg sodium, 44g carbohydrate (32g sugars, 2g fiber), 34g protein.

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