Crock Pot Cranberry Chicken
User Reviews
0
0 reviews
Unrated
Crock Pot Cranberry Chicken
Report
Sweet and savory, this Crock Pot cranberry chicken is a cozy, flavorful meal for chilly evenings.
Share:
Ingredients
- 1 (14 ounce) cranberry sauce I use Ocean Spray brand, whole berry; canned
- 1 tablespoon Worcestershire sauce
- 1 tablespoon apple cider vinegar
- orange about 1 tablespoon loosely-packed grated orange zest and about ¼ cup orange juice, zest and juice
- 1 teaspoon rosemary or ¼ teaspoon dried rosemary, minced fresh
- 1 teaspoon thyme or ¼ teaspoon dried thyme, minced fresh
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 2 lbs. chicken thighs or sub with boneless skinless chicken breasts, boneless, skinless
- 1 tablespoon cornstarch mixed with 1 tablespoon cold water
- kosher salt to taste
- ground black pepper to taste
- fresh herbs optional, chopped, for garnish
Instructions
- In the bottom of a slow cooker, stir together the cranberry sauce, Worcestershire sauce, vinegar, orange zest, orange juice, rosemary, thyme, garlic powder, and onion powder.
- Season the chicken on all sides with salt and pepper. Add the chicken to the slow cooker. Cover and cook on HIGH for 1-2 hours, or on LOW for 2-4 hours, until the chicken reaches an internal temperature of 165°F.
- Remove the chicken from the slow cooker and arrange on a serving platter. Tent loosely with foil to keep warm while you finish the sauce. Pour the cooking liquid into a saucepan; bring the mixture to a boil over medium heat. Whisk in the cornstarch slurry, reduce the heat so that the mixture is at a simmer, and cook until the sauce thickens slightly, about 5 minutes. Taste and season the sauce with salt and pepper.
Notes
- Be careful not to overcook your chicken. I find that the chicken breast or thighs have the best texture when cooked in my slow cooker on HIGH for about 1-2 hours. That keeps them moist and juicy, and prevents them from drying out. The meat is done when it reaches an internal temperature of 165°F.
- Also remember — every slow cooker runs at a slightly different temperature (which is why the recipe gives you general time ranges, rather than exact times). Since my slow cooker tends to cook at a relatively high temperature, the meal is best when cooked on HIGH for about 1 hour or on LOW for about 2 hours. Just get familiar with your pot and adjust accordingly.
- Simmer the sauce with cornstarch on the stovetop for a thicker consistency and more concentrated flavor. Yes, it's an extra step -- but it's worth it (and it only takes a few minutes)!
- Garnish the finished dish with toasted chopped pecans or almonds for a crunchy addition. Fresh herbs are also great!
Nutrition Information
Show Details
Serving
1/4 of the recipe
Calories
434kcal
(22%)
Carbohydrates
41g
(14%)
Protein
45g
(90%)
Fat
9g
(14%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
3g
(15%)
Trans Fat
0.04g
(2%)
Cholesterol
215mg
(72%)
Sodium
263mg
(11%)
Potassium
627mg
(13%)
Fiber
1g
(4%)
Sugar
32g
(64%)
Vitamin A
100IU
(2%)
Vitamin C
2mg
(2%)
Calcium
30mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 434 kcal
% Daily Value*
| Serving | 1/4 of the recipe | |
| Calories | 434kcal | 22% |
| Carbohydrates | 41g | 14% |
| Protein | 45g | 90% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 215mg | 72% |
| Sodium | 263mg | 11% |
| Potassium | 627mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 32g | 64% |
| Vitamin A | 100IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 30mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
