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Slow Cooker Cranberry Chicken

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 vegetable side dish. Everyone in the family loves it!—Edith Holliday, Flushing, Michigan
  • Total Time
    Prep: 10 min. Cook: 5 hours
  • Makes
    6 servings

Ingredients

  • 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

Directions

  • 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.
Nutrition Facts
4 ounces cooked chicken with 1/2 cup sauce: 471 calories, 17g fat (5g saturated fat), 104mg cholesterol, 791mg sodium, 44g carbohydrate (32g sugars, 2g fiber), 34g protein.

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Reviews

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Average Rating:
  • sholcombe77
    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
    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
    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
    Jul 25, 2013

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

  • Shelbeetee
    Jun 23, 2013

    Loved this recipe. The chicken was moist and delicious.

  • ginny3235
    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
    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
    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
    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
    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!