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Slow-Cooked Cranberry Chicken

I wanted to find a creative way to use my leftover cranberries from Thanksgiving dinner. This sounds like an unlikely combination, but the results are incredible! —Lisa Workman, Boones Mill, Virginia
  • Total Time
    Prep: 10 min. Cook: 5 hours
  • Makes
    4 servings

Ingredients

  • 4 bone-in chicken breast halves (10 ounces each), skin removed
  • 1-1/2 cups fresh or frozen cranberries, chopped
  • 1/2 cup packed brown sugar
  • 1/4 cup molasses
  • 2 tablespoons orange juice
  • 2 tablespoons cider vinegar
  • 2 teaspoons prepared mustard
  • Hot cooked rice

Directions

  • Place chicken in a 4-qt. slow cooker. In a small bowl, combine cranberries, brown sugar, molasses, orange juice, vinegar and mustard; pour over chicken.
  • Cook, covered, on low 4-5 hours or until chicken is tender. Remove meat from bone or shred if desired. Serve with cranberry mixture and rice.

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Reviews

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Average Rating:
  • Lana
    Jun 15, 2020

    This was excellent. I served it with steamed broccoli and Lipton Onion soup roasted potatoes. For the chicken I used maple syrup instead of molasses, half a bag of cranberries, and only one third as much brown sugar as was directed. I thought the cranberries would pop the way they do when I make cranberry sauce, so I didn’t halve them, but they didn’t pop. So, when the cooking was complete I removed the chicken and dumped the saucy cranberries into a blender and returned the sauce to the chicken to serve.