- 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
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.
Freeze option: 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. Yield: 6 servings.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Cranberry Chicken
"This can be prepared with a small turkey breast as well as chicken.We often don't cook a whole turkey for the holidays and this is great recipe to use instead.I also use leftover homemade cranberry sauce and instead of rice accompany it with holiday stuffing. I prepare extra stuffing and then freeze it for later to enjoy delicious dinnerslike this one."
"Awesome, a hint of orange added is also good...you can use juice and/or grated peel."
"Loved this recipe. The chicken was moist and delicious."
"I have used this recipe three times in the month or so since I "found" it online. I used a boneless pork roast each time, and used the jellied cranberry sauce. The only thing I did differently is to season, flour and brown the roast before adding the rest of the ingredients. This dish was fabulous! I made it for a family of 9 who were moving, and they loved it too! The roast was moist and the sauce is so good I could just eat it with a spoon - and I don't like cranberries!"
"This recipe is a keeper! It is delicious and couldn't be easier. If you like rice, I think that suggestion is a good one, but my husband and son prefer a baked potato. I served the extra sauce on the side and we actually heaped it on the slices of pork roast as it was delicious! I used a 3 lb. boneless pork roast cut in half for this recipe, and used my slow cooker, but did put it in the oven for the last hour or so at 325. The sauce was delicious but too thin, so I thickened it with cornstarch mixed in water before even removing the roast from the pan. Oh, I also used the cranberry jell as we do not care for the whole berries. Just whisked it with the barbewque sauce and added the rest. Did i mention this is a beautiful sight? it will make you look like a pro! Thanks for sharing, Edith!"
"Loved this in the slow cooker, came out perfect. Would love to try and thicken the sauce up a bit though."
"I baked this in a 375 degrees oven for 1 hour 15 min. It was sooooo good! It received high marks from all my family, including the kids!"
"I made this recipe last night but I baked it in the oven for 1 1/2 hours instead of the crockpot. Actually, I found it in a "A Taste of Country Cooking" (1998) cookbook from Taste of Home. I browned it in 2 Tblsp. butter first then cooked the onions and celery in the drippings, mixed the cranberry sauce and bar-b-q sauce in it and then poured it over the chicken and baked at 350*. It was fantastic! My family loved how moist it was and how delicious it was! Definitely will make it again but I will stick to the oven not the crock pot for this one!"