Crockpot Cranberry Glazed Chicken: The Ultimate Sweet & Tangy Slow Cooker Dinner

BY JASON GRIFFITH

Introduction

There are some recipes that just scream cozy, effortless comfort, and this Crockpot Cranberry Glazed Chicken is at the very top of that list.

As a professional food writer, I’ve tested countless slow cooker recipes, and few deliver this kind of robust, complex flavor for so little effort. This is the definition of a “dump-and-go” dinner. You spend five minutes pouring a few pantry staples over chicken, hit the ‘low’ button, and walk away. What you return to is unbelievably tender, melt-in-your-mouth chicken swimming in a vibrant, sweet-and-sour cranberry-orange glaze.

Whether you need a simple weeknight meal, a show-stopping dish for a holiday gathering, or just a hearty dose of comfort food, this slow-cooker cranberry chicken is your new best friend. Trust me, the sweet, tangy, and savory notes are utterly addictive.

Why I Love This Recipe

This isn’t just a recipe; it’s a dinner shortcut that tastes like a labor of love. Here’s why it has a permanent spot in my rotation:

• Effortless Elegance: It requires virtually no chopping or prep. The deep red glaze and aromatic herbs (thyme or rosemary) make it look incredibly impressive without the fuss.
• The Glaze is Next-Level: Unlike many slow-cooker sauces that can be watery, the combination of cranberry sauce, honey, orange juice, and a hint of soy sauce creates a sticky, savory-sweet glaze that’s out of this world.
• Perfect for Entertaining: The crockpot keeps it warm and moist for hours, making it ideal for holiday buffets or feeding a crowd without stressing over the stovetop. If you’re looking for other easy crowd-pleasers, try my recipe for These Chicken Enchiladas Are My Go-To for Cozy Crowd-Pleasing Dinners.
• Juicy, Every Time: Cooking the chicken low and slow guarantees maximum moisture. It practically shreds itself with a fork.

Ingredients You’ll Need

This recipe uses simple ingredients that come together for a complex flavor profile.

Ingredient	Quantity	Notes
Chicken	4 boneless, skinless chicken thighs or breasts	Thighs tend to stay juicier, but breasts work well, too.
Whole Cranberry Sauce	1 cup	Canned is perfect! Don’t use the jellied kind—we want texture.
Orange Juice	1/2 cup	Freshly squeezed is best, but carton juice is fine.
Honey	2 tablespoons	Adds a layer of sweetness and stickiness to the glaze.
Soy Sauce	1 tablespoon	Recommended. This is the secret savory backbone!
Garlic Powder	1 teaspoon	A quick way to add garlic flavor without mincing.
Black Pepper	1/2 teaspoon	Use freshly cracked for the best flavor.
Fresh Thyme or Rosemary	For garnish (optional)	A sprig or two added at the end makes it beautiful.

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Swaps and Notes

• Chicken Cut: Bone-in chicken works great, but cooking time will be slightly longer.
• Sweetener: Maple syrup or brown sugar can be used in place of honey.
• Spice: Add a pinch of crushed red pepper flakes to the glaze for a subtle heat that balances the sweetness.
• Sauce Consistency: If you prefer a very thick glaze, you will need 1 tablespoon of cornstarch mixed with 2 tablespoons of water (a slurry) to add at the end (see steps).

How to Make Crockpot Cranberry Glazed Chicken

This recipe is truly as easy as 1-2-3.

🍽️ Prep the Chicken

1. Place the 4 chicken thighs or breasts at the bottom of your crockpot (slow cooker). No need to oil the crockpot, as the sauce will prevent sticking.

🥣 Make the Glaze

2. In a medium bowl, whisk together the following: cranberry sauce, orange juice, honey, soy sauce, garlic powder, and black pepper. Whisk until mostly smooth.

🔥 Pour & Cook

3. Pour the entire cranberry glaze mixture evenly over the chicken in the crockpot. Ensure the chicken is mostly submerged or covered.
4. Cook on LOW for 4–6 hours OR HIGH for 2–3 hours. The chicken is done when it reaches an internal temperature of 165∘F and easily shreds.

🥄 Thicken the Sauce (Optional but Delicious!)

5. For a thicker, richer glaze, carefully remove the cooked chicken and set aside.
6. Pour the liquid sauce from the crockpot into a small saucepan on the stovetop.
7. Bring the sauce to a simmer and let it reduce for 3–5 minutes until it thickens slightly. Alternatively, whisk in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) and simmer until thickened.
8. Pour the thickened sauce back over the chicken.

🎉 Serve & Enjoy

9. Garnish with a sprinkle of fresh thyme or rosemary. Serve immediately.

Tips for Success

• Don’t Lift the Lid! The slow cooker relies on trapped heat and steam. Lifting the lid even once adds about 30 minutes to the cooking time. Trust the process.
• Cook on LOW: While the high setting is a great time saver, cooking on LOW for the full 4–6 hours yields the most tender, fall-apart chicken texture.
• The Soy Sauce is Key: Do not skip the soy sauce. It doesn’t make the dish taste Asian; it simply adds a depth of savory, salty, umami flavor that perfectly offsets the sweetness of the cranberry and honey.
• Shred for Sandwiches: Once cooked, you can easily shred the chicken right in the crockpot and let it soak up the glaze for incredible sliders.

Serving Suggestions and Pairings

This cranberry glazed chicken is incredibly versatile. Here are a few ways I love to serve it:

• Starches: Serve over fluffy rice, creamy mashed potatoes, or even cheesy polenta to soak up all that rich glaze.
• Vegetables: Pair it with simple roasted green beans, steamed broccoli, or a side of crispy roasted Brussels sprouts.
• Wine Pairing: The sweetness and acidity of the glaze pair beautifully with a light-bodied, slightly chilled Pinot Noir or a crisp, dry Rosé.

Nutritional Information (Per Serving, Estimated)

• Calories: 350–400 kcal
• Protein: 35–40g
• Fat: 15–20g
• Carbohydrates: 20–25g (Note: Varies depending on exact cranberry sauce and honey used)

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Storage and Leftover Tips

Storage

Transfer any leftovers to an airtight container. The chicken and sauce will keep well in the refrigerator for up to 3-4 days.

Reheating

The chicken is best reheated gently. Place it in a microwave-safe dish and microwave on medium power until warmed through, or reheat it in a covered saucepan over low heat on the stove, stirring occasionally to keep it moist.

Freezing

This recipe freezes wonderfully. Allow the cooked chicken and sauce to cool completely, then transfer to a freezer-safe container or heavy-duty freezer bag. It will last in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.

More Recipes You Will Love

If you enjoyed the ease and cozy flavors of this slow cooker meal, be sure to check out some of my other favorite recipes:

• For another comforting slow-cooker classic: This Cajun Chicken Sausage Gumbo is My Favorite Bowl of Southern Comfort
• If you need another quick weeknight fix: This Dorito Casserole is My Favorite Weeknight Dinner Shortcut
• For a delicious seasonal dessert: This Pumpkin Delight Dessert is My Favorite No-Bake Fall Treat
• And for a family-favorite finale: This Big Family Banana Pudding is My Favorite Classic Dessert to Feed a Crowd

Final Thoughts

This Crockpot Cranberry Glazed Chicken is a winner, plain and simple. It’s an easy, economical, and delicious way to bring big, cozy flavor to your dinner table with minimal effort.

If you try this recipe, please let me know what you thought in the comments below! Did you serve it with rice or mashed potatoes? I’d love to hear your feedback!