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Slow Cooker Cranberry-Orange Chicken

 Slow Cooker Cranberry-Orange Chicken
The flavors in the sauce blend together nicely to give this busy-day chicken dish some zip.—Frances Roberts, Silver Spring, Maryland
6 ServingsPrep: 15 min. Cook: 5 hours


  • 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


  • Combine the garlic powder, poultry seasoning, salt and pepper; rub
  • over chicken. Transfer to a 5- to 6-qt. slow cooker.
  • 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°.
  • 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

2 of 2

Slow Cooker Cranberry-Orange Chicken (continued)

Directions (continued)

  • until thickened. Serve with chicken. Yield: 6 servings.
Nutritional Facts: 5 ounces cooked chicken with 1/3 cup sauce equals 417 calories, 5 g fat (1 g saturated fat), 118 mg cholesterol, 758 mg sodium, 48 g carbohydrate, 1 g fiber, 44 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.