Slow Cooker Cranberry-Orange Chicken Recipe

Name: Slow Cooker Cranberry-Orange Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon garlic powder; 1 teaspoon poultry seasoning; 1/2 teaspoon salt; 1/8 to 1/4 teaspoon pepper; 3-1/2 pounds bone-in chicken breast halves, skin removed; 1 can (14 ounces) jellied cranberry sauce; 1/2 cup chili sauce; 1/4 cup Thai chili sauce; 1/3 cup orange marmalade; 4 teaspoons cornstarch; 2 tablespoons cold water

Servings: persons

1 teaspoon garlic powder
1 teaspoon poultry seasoning
1/2 teaspoon salt
1/8 to 1/4 teaspoon pepper
3-1/2 pounds bone-in chicken breast halves, skin removed
1 can (14 ounces) jellied cranberry sauce
1/2 cup chili sauce
1/4 cup Thai chili sauce
1/3 cup orange marmalade
4 teaspoons cornstarch
2 tablespoons cold water

1
Combine the garlic powder, poultry seasoning, salt and pepper; rub over chicken. Transfer to a 5- to 6-qt. slow cooker.
2
In a small bowl, combine the cranberry sauce, chili sauces and marmalade; pour over chicken. Cover and cook on low for 5-6 hours or until a thermometer reads 170u00b0.
3
Remove chicken to a serving platter; keep warm. Skim fat from cooking juices; transfer juices to a small saucepan. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into cooking juices. Return to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.

155

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 11 ingredients. The key ingredients include: 1 teaspoon garlic powder, 1 teaspoon poultry seasoning, 1/2 teaspoon salt, 1/8 to 1/4 teaspoon pepper, and more.

Yes, Slow Cooker Cranberry-Orange 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.

Slow Cooker Cranberry-Orange Chicken

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