Slow Cooker Cranberry Orange Glazed Chicken
This Slow Cooker Cranberry Orange Glazed Chicken is a sweet, tangy, and savory dish perfect for holidays or cozy weeknight dinners. Chicken is slow-cooked in a rich glaze made with cranberry sauce, fresh orange juice, and warm spices, creating fall-apart tender meat infused with bright, festive flavor. Minimal effort, maximum taste!
Ingredients
For the Chicken:
4–6 boneless, skinless chicken thighs or breasts
Salt and black pepper, to taste
1 tbsp olive oil (optional for browning)
For the Cranberry Orange Glaze:
1 can (14 oz) whole berry cranberry sauce
½ cup orange juice (freshly squeezed preferred)
1 tbsp orange zest
¼ cup honey or maple syrup
2 tbsp Dijon mustard
1 tsp apple cider vinegar
1 tsp garlic powder
½ tsp ground cinnamon
¼ tsp ground ginger (optional)
Pinch of salt
Instructions
1. Optional: Brown the Chicken
Season chicken with salt and pepper.
(Optional but recommended) Sear chicken in a hot skillet with olive oil for 2–3 minutes per side to develop flavor.
2. Prepare the Glaze
In a bowl, whisk together cranberry sauce, orange juice, orange zest, honey/maple syrup, Dijon mustard, vinegar, garlic powder, cinnamon, ginger, and salt.
3. Slow Cook
Place chicken in the bottom of the slow cooker Pour the glaze over the chicken. Cover and cook:
LOW for 6–7 hours orHIGH for 3–4 hours, until chicken is tender and easily shredded.
4. Thicken Sauce (Optional)
For a thicker glaze: After cooking, transfer the sauce to a saucepan and simmer on the stove for 5–10 minutes, or stir in a slurry of 1 tbsp cornstarch + 1 tbsp water.
5. Serve
Serve chicken whole or shredded, drizzled with extra glaze. Great over rice, couscous, mashed potatoes, or roasted veggies.
Total Time
Prep Time: 10 minutes
Cook Time: 6 hours (on LOW)
Total Time: 6 hours 10 minutes
Tips
Fresh orange zest makes a big difference—don’t skip it!
Use chicken thighs for juicier results, but breasts work too.
Add a handful of fresh cranberries for extra texture and tartness.
Double the sauce if serving over grains—you’ll want extra for drizzling!
You can also make this dish ahead and refrigerate or freeze it.
Frequently asked questions FAQs
Q: Can I use frozen chicken?
A: It’s best to thaw it first. Cooking from frozen in a slow cooker can be unsafe due to uneven heating.
Q: Can I use leftover cranberry sauce?
A: Yes! Homemade or canned whole berry cranberry sauce both work great.
Q: Is this dish freezer-friendly?
A: Absolutely! Cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight before reheating.
Q: Can I make this in an Instant Pot?
A: Yes. Use the Poultry or Manual High Pressure setting for about 10 minutes, then allow a natural release.
Nutritional Information
Calories: 310 kcal
Protein: 28 g
Carbohydrates: 26 g
Fat: 12 g
Saturated Fat: 2.5 g
Sugar: 20 g
Fiber: 1 g
Sodium: 420 mg
Cholesterol: 80 mg
VitaminC: 25 mg
Iron: 1.4 mg