Swap Ready

Cranberry Chicken

Cranberry Chicken is one of those classic “fix-and-forget” meals I find myself coming back to over, and over. My family loves the sweet/savory flavors, and I think the chicken goes especially well served over nutty brown rice. This is the time of year is when cranberry sauce is at it’s best price, so why not stock up on a few extra cans for an easy slow-cooked meal.

Cranberry Chicken


Pam @ onceamonthmeals.com


  • 1 can whole berry cranberry sauce
  • 1 packet dried onion soup mix
  • 1 cup Catalina or French salad dressing
  • 2 teaspoons garlic, minced
  • 2 pounds boneless, skinless chicken breast


Place ingredients in a slow cooker. Cook on high 3-4 hours or low 5-6 hours or until chicken is tender. Serve over rice, if desired.

Freezing Directions:

Instead of cooking, place ingredients in a large freezer bag; seal, label and freeze. To serve: Thaw. Dump bag contents in a slow cooker. Cook on high 3-4 hours or low 5-6 hours or until chicken is tender. Serve over rice, if desired.

Servings: 4-6

This Post will be linked at:


35 Responses to “Cranberry Chicken”

  1. Kara says:

    Is there something I can use in place of the French/Catalina salad dressing?

    • Michelle says:

      I have the same question. Hubby nor I care for the taste of this dressing.

    • Dianna says:

      I also don’t care for French dressing, so tried it with a Light Italian instead and it turned out great. With four kids with distinct food preferences, it’s hard to find a meal that all of them will eat without any complaints; this is one dish that everyone loves.

  2. Dana says:

    As the snow falls, this is in my crock pot for dinner tonight!

  3. Jen R says:

    This is a staple in the supper swap group I am in. Never thought of putting it in the crockpot instead of the oven!

    • Pam says:

      My original recipe called for it to be baked too, but one day (maybe out of laziness?) I tried it in the Crockpot and haven’t gone back. I love being able to dump and forget about all day. But you could certainly still bake if you want!

  4. Sarah B says:

    YUM! I made this tonight and it was a hit! I’ll admit, I was skeptical. As I was making it, I thought “oh man… this is weird” but it came out so tasty!
    My crockpot seems to cook at a higher temperature, so after 3 hours my chicken was a bit overdone, but other than that on my part – fantastic! Will make this again! Thanks for the share!
    Sarah @ We Three Beesley’s (idbeesley.blogspot.com)

  5. Traci Tracy says:

    Oh my, this was fantastic! This is my first dish from your website and if the rest are as tasty as this one, I’ll be back for sure! Thank you for a wonderfully awesome recipe. The chicken was so tender and the sauce was very flavorful.

  6. Rebecca says:

    Oh! I CAN’T WAIT to try this!! I love crock pot ideas and this one looks delicious! Yum!

  7. Jen says:

    made this for dinner tonight and loved it! it’s so easy i’m not sure i’d put forth the effort to bag it up for a freezer meal though. but we will definitely make this again!

  8. Kelly says:

    I came across your site recently and have started making some freezer meals.

    For this recipe, I wonder if you can use chicken legs instead? Since I already have some frozen, adding the rest seems easier.

  9. Caitlin says:

    I made this for my boyfriend and I for our Thanksgiving dinner. It was so much easier than making a turkey and we loved it! We threw in some store-bought sides and had quite a feast.

  10. Danielle says:

    I’m going to try this recipe this week but I wanted to know if anyone has tried it without the cranberry sauce or if there is something I can use in it’s place. The fiance cannot eat cranberry anything but I really want to try this recipe.

    • Dawn says:

      My step mom used to make this when I was a kid. She used apricot preserves instead of cranberry sauce. It was always a big hit.

  11. […] – Cranberry Chicken with mashed potatoes and […]

  12. […] Leftovers Tuesday – Meatloaf Casserole Wednesday – Freezable Chicken and Biscuits Thursday – Cranberry Chicken with Brown Rice Friday – Pizza at local Pizzeria or Pesto, Basil and Bacon Pizza at home Saturday – Sloppy Joe […]

  13. Sally Beagle says:

    I’ve made this twice now – what a wonderful dish! I also had a recipe from at least 40 years ago that used orange marmalade instead of the cranberry – loved it back then, too! Crock pot makes it SO easy. We top with sliced green onions and serve over brown rice. Next time I’m going to try adding a can of black beans near the end of the cooking time, and cut the amount of chicken in half, as we’re trying to eat less animal products.

  14. Hello! Would you mind if I share your blog wiith my facebook group?
    There’s a lot of people that I think would really enjoy your content.
    Please let me know. Thanks

  15. Deana says:

    I have a roaster chicken in my freezer – could I use this glaze for the roaster chicken? And is so, will that cook in the crockpot, or should it be baked? I have never done anything different with my roasters but put them in a rotisserie!!!
    Thank you!!!

    • Lisa says:

      Deana – I think you could do it either in the crock pot or baked. If you bake it – use the cranberry as a glaze. Let us know how it turns out!

  16. Julie says:

    I shredded the chicken and served on a bun with melted cheese. Yum!

  17. Tricia says:

    My kids don’t like whole berry cranberry sauce, but they do like the jellied kind. Do you think it’d work in the slow cooker in this recipe?

  18. carrieweaver05@gmail.com says:

    I have used this recipe for years! Love it, love if! Don’t even remember now where I got it from now. Definitely. A set it and forget it!

  19. Carole says:

    I made this the other night, and me and hubby loved it! Seemed like a weird combination of ingredients, but turned out wonderful.
    Has anyone played with this recipe to make it slightly lower in the sodium content?

  20. CalCat52 says:

    I made this in the oven. I followed the instructions in one of the comments – 400F for 45 minutes. And then I let it sit for about 10 minutes. The chicken was perfect – juicy, flavorful, but not overcooked. I’m glad I got double the ingredients so I can freeze for later! :)

Leave a Reply

After hitting submit your comment will await moderation.