Amish Cranberry Chicken is a classic “dump-and-cook” comfort meal that brings together sweet, tangy, and savory flavors in one simple dish. The jellied cranberry sauce melts during cooking to create a bright glaze, while the French dressing and onion soup mix provide a rich, savory kick. With minimal prep work, this recipe transforms basic chicken breasts into a colorful and satisfying meal that feels festive and comforting.
| Ingredient | Amount |
|---|---|
| Boneless, skinless chicken breasts | 2 lbs |
| Jellied cranberry sauce | 1 (14 oz) can |
| French or Catalina-style dressing | 1 cup |
| Dry onion soup mix | 1 (1 oz) packet |
Step 1: Arrange the Chicken
Place the raw chicken breasts in a single layer along the bottom of a 4–6 quart slow cooker.
Tip: If the chicken breasts are very thick, cut them horizontally to make thinner pieces. This helps them cook more evenly and allows the sauce to coat the meat more thoroughly.
Step 2: Prepare the Sauce
In a medium bowl, combine the jellied cranberry sauce, French dressing, and the dry onion soup mix. Stir or whisk until the mixture is mostly smooth. Small pieces of cranberry are perfectly fine and will break down as the dish cooks.
Step 3: Cook the Chicken
Pour the sauce mixture evenly over the chicken so that all pieces are well coated. Cover the slow cooker and cook on LOW for 4–6 hours or HIGH for about 2½–3½ hours. The chicken should reach an internal temperature of 165°F and be tender when finished.
Step 4: Optional Sauce Thickening
If you prefer a thicker sauce, combine 1 tablespoon cornstarch with 1 tablespoon cold water to form a slurry. Stir it into the slow cooker and cook on HIGH for an additional 10–15 minutes until the sauce thickens and develops a glossy texture.
Step 5: Serve the Dish
Serve the chicken breasts whole for a traditional presentation, or shred the chicken directly in the slow cooker using two forks. Shredding allows the meat to soak up even more of the sweet and tangy cranberry sauce.
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