Slow Cooker Chicken With Cranberries

Prep Time
Cook Time
4h 10m
Ready In

"A nice easy dish for those busy days around the holidays. Put this on before going shopping and dinner is waiting when you get home! Serve with rice or couscous and a veggie. Boneless chicken thighs could be used also. NOTE: The 6 hour cooking time is based on my very old slow cooker, but I have noticed my newer slow cooker cooks hotter, so 4 hours on low may be plenty."

Original recipe yields 6 servings


  • Serving Size: 1 (227.6 g)
  • Calories 301.6
  • Total Fat - 5.2 g
  • Saturated Fat - 1.4 g
  • Cholesterol - 119 mg
  • Sodium - 492.8 mg
  • Total Carbohydrate - 17 g
  • Dietary Fiber - 1.3 g
  • Sugars - 11 g
  • Protein - 44.3 g
  • Calcium - 31.9 mg
  • Iron - 1.7 mg
  • Vitamin C - 24 mg
  • Thiamin - 0.1 mg

Step 1

Place all ingredients, except flour and water, in the slow cooker.

Step 2

Cover and cook on LOW 4-6 hours (depending on how hot your pot runs), until chicken is tender.

Step 3

Mix flour with cold water and add to pot in the last 15 to 20 minutes and cook until thickened.

Step 4

Taste and adjust seasonings.

Tips & Variations

No special items needed.



I was really excited about this recipe, and I think it can be great with a couple of tweaks. I must have done something wrong with the flour and water because the current ratio made the flour globby, so I added a little more water. But that didn't thicken the liquid with the chicken at all...instead gave me a few 'dumplings' at the bottom. So maybe I just need to mix in cornstarch or plain flour...not sure. I also found the cranberries too tart. Maybe extra brown sugar would help with that. But I did love the spice flavor on the chicken so open to suggestions to make it just perfect.

review by:
(30 Dec 2018)