This slow cooker Amish Cranberry Chicken is one of those no-fuss suppers that tastes like you fussed plenty. It comes from the old Amish-style church cookbooks I’ve collected over the years, where recipes are short on ingredients but long on comfort. You simply lay raw chicken breasts in the slow cooker, pour cranberry sauce over the top with two pantry helpers, and let the gentle heat work its magic. The result is a tangy-sweet, tender chicken dinner that always gets a yes from my family, especially on chilly evenings when I’d rather be visiting than standing over the stove.
🍗 Amish Cranberry Chicken
🛒 Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 can (14 ounces) jellied cranberry sauce
- 1 packet (1 ounce) dry onion soup mix
- 1 cup French dressing or Catalina-style salad dressing
👩🍳 Directions
- Prep Chicken: Place the raw chicken breasts in an even layer on the bottom of a 4- to 6-quart slow cooker.
- Mix Sauce: In a medium bowl, combine the jellied cranberry sauce, dry onion soup mix, and French dressing. Stir until as smooth as you can get it; small bits of cranberry are fine.
- Coat Chicken: Pour the cranberry sauce mixture evenly over the raw chicken breasts in the slow cooker, making sure all the chicken is coated.
- Cook: Cover the slow cooker with the lid and cook on LOW for 4 to 6 hours, or on HIGH for 2 1/2 to 3 1/2 hours, until the chicken is very tender and reaches an internal temperature of 165°F.
- Adjust Sauce: Once cooked, taste the sauce and adjust with a pinch of salt or a grind of black pepper if you like. For a thicker sauce, you can remove the chicken to a plate and let the sauce bubble on HIGH for 10 to 15 minutes more, or stir in a slurry of 1 tablespoon cornstarch mixed with 1 tablespoon cold water and cook until slightly thickened.
- Serve: Shred the chicken with two forks right in the slow cooker or leave the breasts whole, then spoon the tangy cranberry sauce over the top when serving.