Slow Cooker Cranberry Chicken Recipe
Slow Cooker Cranberry Chicken Recipe photo by Taste of Home
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Slow Cooker 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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sholcombe77 User ID: 7589816 260182
Reviewed Jan. 24, 2017

"I though the cranberry sauce or the BBQ sauce would be overpowering one way or the other. Not at all. Flavors came together well and nothing was overpowering. Good recipe."

Rosemary Swope User ID: 1654672 228625
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."

tramar User ID: 1227142 192834
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."

karen3119 User ID: 4727753 107742
Reviewed Jul. 25, 2013

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

Shelbeetee User ID: 6999627 190474
Reviewed Jun. 23, 2013

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

ginny3235 User ID: 3407760 148164
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!"

pjwilkie User ID: 6911542 191563
Reviewed Feb. 24, 2013

"Very good. I used leftover homemade whole cranberry sauce from Thanksgiving and a combination of Bull's Eye BBQ sauce and Sweet Baby Rays."

ginny3235 User ID: 3407760 111561
Reviewed Jan. 1, 2013

"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!"

niagaracat User ID: 3122379 192643
Reviewed Dec. 4, 2012

"Loved this in the slow cooker, came out perfect. Would love to try and thicken the sauce up a bit though."

jenwynn User ID: 3330031 107740
Reviewed Nov. 10, 2012

"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!"

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