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Fruity Cranberry Chicken

Cooking with cranberries is a happy habit for Sandy Brooks of Tacoma, Washington. "I like to include them because the fruit is filled with vitamin C - and because my husband and son love the flavor," she smiles. "This chicken recipe is the one they request the most."
  • Total Time
    Prep: 20 min. Cook: 5-1/4 hours
  • Makes
    4-6 servings


  • 1 cup fresh or frozen cranberries
  • 3/4 cup chopped onion
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1 broiler/fryer chicken (about 3-1/2 pounds), quartered and skin removed
  • 1 cup orange juice
  • 1 teaspoon grated orange zest
  • 3 tablespoons butter, melted
  • 3 tablespoons all-purpose flour
  • 2 to 3 tablespoons brown sugar
  • Hot cooked noodles


  • In a 3-qt. slow cooker, combine the first five ingredients; top with chicken. Pour orange juice over chicken and sprinkle with orange zest. Cover and cook on low for 5-6 hours or until chicken juices run clear.
  • Remove chicken. When cool enough to handle, remove meat from bones; discard bones. Cut meat into bite-size pieces; set aside.
  • Combine butter and flour until smooth; stir into slow cooker. Cook on high until thickened, about 15 minutes. Stir in chicken and brown sugar; heat through. Serve with noodles.
Nutrition Facts
1 each: 403 calories, 22g fat (8g saturated fat), 117mg cholesterol, 345mg sodium, 16g carbohydrate (11g sugars, 1g fiber), 33g protein.

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