Crock-Pot Cranberry Chicken Recipe

Name: Crock-Pot Cranberry Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces cranberries, fresh or frozen; ½ cup sugar; ⅓ cup apple cider or ⅓ cup orange juice; 1 cinnamon stick; 2 granny smith apples, peeled and diced; 1 strip orange zest, 1-inch by 3-inch (optional); ½ teaspoon powdered ginger; 1 teaspoon mustard powder; kosher salt; fresh ground black pepper; 1 12 lbs baby yukon gold potatoes; 3 12 lbs chicken thighs, bone-in and skin-on; 1 (6 ounce) package dried cranberries (about 1 1/3 cups); 2 tablespoons prepared coarse-ground mustard

Servings: persons

12 ounces cranberries, fresh or frozen
½ cup sugar
⅓ cup apple cider or ⅓ cup orange juice
1 cinnamon stick
2 granny smith apples, peeled and diced
1 strip orange zest, 1-inch by 3-inch (optional)
½ teaspoon powdered ginger
1 teaspoon mustard powder
kosher salt
fresh ground black pepper
1 12 lbs baby yukon gold potatoes
3 12 lbs chicken thighs, bone-in and skin-on
1 (6 ounce) package dried cranberries (about 1 1/3 cups)
2 tablespoons prepared coarse-ground mustard

1
In a large saucepan, combine cranberries, sugar, cider, cinnamon, apples, ginger, mustard, a pinch of salt, and a few twists of black pepper.
2
Cook on medium-high heat until most of the berries pop and the sauce looks thick and jam-like.
3
Place potatoes in bottom of slow-cooker.
4
Place chicken on top.
5
Cover with dried cranberries.
6
Add prepared mustard.
7
Pour cranberry sauce over the top.
8
Cook on low 6-8 hours.

356

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 12 ounces cranberries, fresh or frozen, ½ cup sugar, ⅓ cup apple cider or ⅓ cup orange juice, 1 cinnamon stick, and more.

Yes, Crock-Pot Cranberry Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crock-Pot Cranberry Chicken

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