Crock Pot Cranberry Orange Chicken

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Crock Pot Cranberry Orange Chicken is an easy, flavorful dinner made with tender chicken breasts and a sweet and savory cranberry-orange sauce. With just a handful of ingredients and very little prep, this is the perfect dump-and-go crock pot dinner for a busy weeknight.

The combination of whole berry cranberry sauce, fresh orange juice and zest, Dijon mustard, garlic, and onion soup mix creates a delicious sauce that is sweet, tangy, and full of flavor.

This flavor combo might sound strange, but I’m telling you- it’s delicious! A little sweet, a little tart, a little savory and full of holiday vibes. I love the combination of onion, cranberry, and orange so much I’ve used it in my viral Crock Pot Cranberry Orange Turkey, Crock Pot Pork Loin, and this Turkey Meatloaf with Orange Cranberry Glaze.

Add broccoli, or another quick cooking veggie like asparagus during the last 30 minutes of cooking and serve everything over wild rice, mashed potatoes, (maybe a low-carb mashed cauliflower 😋) or pasta for an easy family-friendly meal.

And the best part? My favorite part! The crock pot does all the work!

Why You’ll Love This Recipe

• Easy crock pot dinner: Just mix the sauce, pour it over the chicken, and let the crock pot do the work.
• Only a few ingredients: You probably have most of them in your pantry already.
• Family-friendly: The cranberry-orange sauce is sweet and savory without being overly complicated.
• Perfect for fall and winter: Cranberry and orange make this especially cozy during the holiday season.
• Complete meal: Add broccoli right to the crock pot and serve with your favorite side.

Ingredients

• Crock pot– this is the one I use
• 2 pounds chicken breasts
• Salt and black pepper, to taste
• 1 (14-ounce) can whole berry cranberry sauce
• 2 cloves garlic, minced
• 1 packet onion soup mix– if you’d like a homemade version, scroll down for the homemade recipe
• Zest and juice of 1 orange
• 2 tablespoons Dijon mustard– adds a little tang
• 3 cups broccoli florets– substitute asparagus or green beans. Add carrots and/or potatoes in at the beginning, if you’d like.

How to Make Crock Pot Cranberry Orange Chicken

1. Add the chicken

Place the chicken breasts in the crock pot and season with salt and pepper.

2. Make the cranberry-orange sauce

In a bowl, combine the whole berry cranberry sauce, minced garlic, onion soup mix, orange zest, orange juice, and Dijon mustard.

Stir until everything is well combined.

3. Pour the sauce over the chicken

Spoon the cranberry-orange mixture evenly over the chicken breasts.

Cover the crock pot and cook on LOW for about 5 hours, or until the chicken is cooked through and reaches an internal temperature of 165°F. I use a meat thermometer for this.

4. Add the broccoli

Once the chicken is cooked, add the broccoli florets to the crock pot.

Cover and cook for another 30 minutes, or until the broccoli is tender-crisp or cooked to your liking.

5. Serve

Slice or shred the chicken and spoon plenty of the cranberry-orange sauce over the top.

Serve with wild rice, potatoes, or pasta.

What to Serve With Cranberry Orange Chicken

Our favorite way to serve this chicken is over wild rice. The slightly nutty flavor of wild rice is delicious with the sweet and tangy cranberry-orange sauce.

You could also serve it with:

• Mashed potatoes
• Roasted potatoes
• Rice
• Egg noodles
• Pasta
• Stuffing
• Green beans
• A simple green salad

Homemade Onion Soup Mix

Don’t want to use Lipton onion soup mix? Make your own:

• 1/4 cup (15 g) dried minced onions
• 2 beef bouillon cubes, crushed
• 1/2 tsp (3 g) salt
• 1/2 teaspoon (1 g) onion powder
• 1/4 teaspoon (0.5 g) ground black pepper
• 1/2 teaspoon (1 g) garlic powder
• 1/4 teaspoon (0.5 g) dried parsley
• 1/4 (0.5 g) teaspoon paprika (optional for color)

Can I Use Frozen Chicken Breasts?

For food-safety reasons, I recommend starting with thawed chicken breasts when making this recipe in the crock pot. Thaw the chicken in the refrigerator before adding it to the crock pot. If you use frozen chicken add an extra 1-2 hours to your cook time and be sure to use a meat thermometer to ensure it’s cooked thoroughly.

Can I Use Chicken Thighs?

Yes! Boneless, skinless chicken thighs can be used instead of chicken breasts. Keep in mind that thighs may have a slightly different cooking time, so check the chicken with a meat thermometer to make sure it reaches 165°F.

Can I Use Fresh Cranberries?

This recipe uses canned whole berry cranberry sauce because it provides the sweetness and consistency needed for the sauce.

Fresh or frozen cranberries are much more tart and would require adjustments to the recipe, so I recommend sticking with whole berry cranberry sauce for this recipe.

Can I Add Other Vegetables?

Absolutely! Broccoli is an easy addition, but you can use other vegetables your family enjoys.

Try:

• Green beans
• Brussels sprouts
• Baby potatoes
• Carrots
• Sweet potatoes

If you’re adding a hearty vegetable like potatoes or carrots, you’ll want to add them at the beginning so they have enough time to become tender.

Tips for Making Crock Pot Cranberry Orange Chicken

Use whole berry cranberry sauce. The whole berries add texture and little bursts of cranberry flavor throughout the sauce.

Don’t skip the orange zest. The zest adds a bright, fresh orange flavor that pairs beautifully with the cranberry.

Use a meat thermometer. Chicken breasts can vary quite a bit in size. Check the thickest part of the chicken and make sure it reaches 165°F using a meat thermometer before serving.

Don’t add the broccoli at the beginning. Adding it during the last 30 minutes keeps it from getting overly soft.

Serve with something that soaks up the sauce. Wild rice is our favorite, but mashed potatoes, pasta, or rice are also delicious.

Storage

Store leftover chicken and cranberry-orange sauce in an airtight container in the refrigerator for up to 3–4 days.

The leftovers are delicious reheated and served over rice or wild rice for an easy lunch or dinner.

Can I Make This Ahead?

You can make the cranberry-orange sauce ahead of time and store it covered in the refrigerator until you’re ready to cook.

For food safety, keep the chicken refrigerated until you’re ready to add it to the crock pot.

Crock Pot Cranberry Orange Chicken for the Holidays

This is one of those recipes that feels a little special without requiring a lot of extra work. The cranberry and orange flavors make it perfect for fall, Thanksgiving season, or any cozy family dinner.

And because it’s made in the crock pot, you can get dinner started and go about your day while it cooks.

Easy, delicious, family-friendly—and no need to turn on the oven!

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More Delicious Chicken Crock Pot Recipes

• Maple Mustard Chicken Legs
• Chicken Piccata
• Lemony Chicken Orzo Soup
• Nashville Chicken Sandwiches
• Sweet Chicken Chili
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