Cranberry Chicken Recipe
Cranberry Chicken Recipe photo by Taste of Home

Cranberry Chicken Recipe

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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 side vegetable.—Edith Holliday, Flushing, Michigan
TOTAL TIME: Prep: 10 min. Cook: 5 hours
MAKES:6 servings
TOTAL TIME: Prep: 10 min. Cook: 5 hours
MAKES: 6 servings


  • 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

Nutritional Facts

1 each: 381 calories, 15g fat (4g saturated fat), 88mg cholesterol, 672mg sodium, 32g carbohydrate (22g sugars, 2g fiber), 29g protein


  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.
    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.
Originally published as Cranberry Chicken in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2010, p56

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviewed Jun. 27, 2015

"My husband and I enjoyed this for dinner tonight. It was simple to make, a good flavor, and the chicken was very tender. I used chicken breasts. Thank you for sharing this recipe."

Reviewed Dec. 21, 2013

"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."

Reviewed Jul. 25, 2013

"Awesome, a hint of orange added is also can use juice and/or grated peel."

Reviewed Jun. 23, 2013

"Loved this recipe. The chicken was moist and delicious."

Reviewed Mar. 3, 2013

"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!"

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