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Slow Cooked Cranberry Chicken Breasts

cranberry chicken on a plate with a fork

5 from 7 reviews

Cranberry chicken is slow cooked to perfection in a savory and slightly sweet sauce made with fresh and wholesome ingredients

Scale

Ingredients

Instructions

  1. Prepare the ingredients: chop the cranberries and oranges, squeeze the orange juice, crush the garlic, grate the ginger

SLOW COOKER METHOD

  1. Brown the chicken –  if your slow cooker has a browning feature, this can be done in in the cooker. Otherwise, brown the chicken in a skillet on top of the stove in a skillet
  2. Place the  browned chicken pieces in a slow cooker
  3. Top the chicken with the remaining ingredients
  4. Cook the cranberry chicken in slow cooker for 5 hours on low heat
  5. Thicken the sauce – make a slurry of 1 teaspoon whole wheat flour mixed with 1 tablespoon water gradually add the slurry to the cranberry chicken until the sauce becomes thick

PRESSURE COOKER INSTRUCTIONS

  1. Set the pressure cooker to saute and add the oil and the chicken breasts cook until they begin to turn brown.
  2. Turn the heat off and top the chicken pieces with the remaining ingredients
  3. Place the cover on the pressure cooker and set it to high and cook for 8 minutes
  4. Slow release the pressure and carefully remove the lid
  5. Thicken the sauce – make a slurry of 1 teaspoon whole wheat flour mixed with 1 tablespoon water gradually add the slurry to the cranberry chicken until the sauce becomes thick

 

Notes

For a gluten-free version, make a slurry of arrowroot and water. Mix together 1 teaspoon of arrowroot with 2 teaspoons of water. Add the mixture at the very end of the cooking process to thicken the sauce.

Keywords: cranberry chicken, chicken recipe