TOTAL TIME: Prep: 15 min. Cook: 5 hours
MAKES: 6 servings


  • 1 teaspoon garlic powder
  • 1 teaspoon poultry seasoning
  • 1/2 teaspoon salt
  • 1/8 to 1/4 teaspoon pepper
  • 3-1/2 pounds bone-in chicken breast halves, skin removed
  • 1 can (14 ounces) jellied cranberry sauce
  • 1/2 cup chili sauce
  • 1/4 cup Thai chili sauce
  • 1/3 cup orange marmalade
  • 4 teaspoons cornstarch
  • 2 tablespoons cold water

Nutritional Facts

5 ounces cooked chicken with 1/3 cup sauce: 417 calories, 5g fat (1g saturated fat), 118mg cholesterol, 758mg sodium, 48g carbohydrate (34g sugars, 1g fiber), 44g protein.


  1. Combine the garlic powder, poultry seasoning, salt and pepper; rub over chicken. Transfer to a 5- to 6-qt. slow cooker.
  2. In a small bowl, combine the cranberry sauce, chili sauces and marmalade; pour over chicken. Cover and cook on low for 5-6 hours or until a thermometer reads 170°.
  3. Remove chicken to a serving platter; keep warm. Skim fat from cooking juices; transfer juices to a small saucepan. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into cooking juices. Return to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken. Yield: 6 servings.
Originally published as Slow Cooker Cranberry-Orange Chicken in The Taste of Home Cookbook 2011, p44

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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