Slow Cooker Cranberry Apple Chicken

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Prep Time:10

Cook Time:5

Total Time:5 10

Ingredients

4 boneless skinless chicken breasts (about 1 1/2 to 2 pounds)
½ tsp salt
½ tsp black pepper
½ tsp garlic powder
1 14-ounce can whole berry cranberry sauce
½ cup apple butter
½ cup apple cider
2 tbsp packed light brown sugar
1 tbsp Dijon mustard
1 tbsp Worcestershire sauce
2 cloves garlic (minced)
1 tsp fresh rosemary (chopped)
½ tsp dried thyme
1 large Honeycrisp or Pink Lady apple (cored and cut into thick slices)
1 tbsp cornstarch
1 tbsp cold water
fresh rosemary (for garnish)
fresh cranberries (optional, for garnish)

Instructions

Step 1: Arrange the Chicken - Place the chicken breasts in the bottom of a 5 or 6 quart slow cooker in as even a layer as you can manage. If your chicken breasts vary quite a bit in size, put the larger pieces toward the hotter outer edges of the cooker when possible. Keeping the chicken in whole breasts gives you a prettier finished dish and makes this feel more like a proper sit down dinner than shredded slow cooker chicken.
Step 2: Season the Chicken - Sprinkle the salt, black pepper, and garlic powder evenly over the chicken breasts. It may seem like a small thing since a flavorful sauce is coming next, but seasoning the chicken directly makes a difference. You want the meat itself to taste good all the way through, not just the sauce sitting on top of it.
Step 3: Build the Cranberry Apple Base - In a medium bowl, stir together the whole berry cranberry sauce and apple butter until they are evenly combined. The mixture will already be fairly thick and glossy. I like using whole berry cranberry sauce here because those little berries stay visible and make the finished sauce look like something you spent much more time preparing.
Step 4: Add the Savory Sauce Ingredients - Pour in the apple cider, then add the brown sugar, Dijon mustard, and Worcestershire sauce. Whisk everything together until the sauce is smooth and evenly blended. The apple cider loosens the cranberry and apple butter mixture while the mustard and Worcestershire sauce bring enough savory depth to keep the sauce from tasting like something meant for dessert.
Step 5: Stir In the Garlic and Herbs - Add the minced garlic, chopped fresh rosemary, and dried thyme to the cranberry apple mixture and stir well. At this point the sauce should smell like the beginning of a cozy holiday dinner. The rosemary is especially noticeable, and as it cooks with the garlic and fruit, that aroma will make its way through the whole kitchen.
Step 6: Coat the Chicken - Pour the cranberry apple sauce evenly over the chicken breasts. Use a spoon to make sure the tops are covered, and gently turn the chicken if needed so both sides get some of the sauce. You do not have to fuss with it too much. The slow cooker will create additional juices as the chicken cooks, and everything will settle together.
Step 7: Slow Cook Until Nearly Done - Cover the slow cooker and cook the chicken on LOW for 3 to 4 hours or on HIGH for 2 to 2½ hours. Boneless chicken breasts can become dry when they stay in a slow cooker too long, so this is one of those recipes where I would rather check early than assume more time is better. You still have another short cooking period after adding the apples.
Step 8: Add the Fresh Apples - Arrange the thick apple slices around and over the chicken breasts. Do not add them at the beginning of the recipe. Giving the chicken a head start means the apples can become tender without collapsing into the sauce. Thick slices are your friend here, especially if you want the finished platter to look as good as it tastes.
Step 9: Finish Cooking the Chicken and Apples - Cover again and continue cooking on LOW for 45 to 60 minutes or on HIGH for 30 to 45 minutes. The apples should be tender but still intact, and the thickest part of each chicken breast should reach 165°F. Once the chicken reaches that temperature, there is no benefit to continuing to cook it. Pulling it at the right time keeps the meat tender and juicy.
Step 10: Remove the Chicken and Apples - Carefully transfer the chicken breasts and apple slices to a platter and loosely cover them to keep warm. Be gentle with the apples since they will be soft at this point. You are going to use the sauce that remains in the slow cooker to make the final glaze, and keeping the chicken out during this step prevents it from cooking longer than necessary.
Step 11: Make the Cornstarch Slurry - In a small bowl, whisk together the cornstarch and cold water until completely smooth. Always mix cornstarch with cold liquid before adding it to a hot sauce. If you drop dry cornstarch straight into the cooker, you can end up chasing little lumps around with a spoon, which is nobody's idea of fun right before dinner.
Step 12: Thicken the Cranberry Apple Sauce - Stir the cornstarch mixture into the cranberry apple sauce remaining in the slow cooker. Cover and cook on HIGH for 10 to 15 minutes, or until the sauce thickens and looks glossy. You are looking for a consistency that coats a spoon and clings to the chicken rather than immediately sliding off.
Step 13: Coat and Garnish - Return the chicken breasts and apple slices to the slow cooker and gently spoon that thick cranberry apple glaze over everything. Transfer it all to a serving platter if you are putting it on the holiday table, then finish with fresh rosemary and a few fresh cranberries if you like. Bring it to the table while everything is warm and let that deep cranberry sauce do most of the decorating for you.

Notes

Substitutions

Boneless skinless chicken thighs: Chicken thighs can replace the breasts and give you an especially tender result, though they may need a little additional cooking time.
Pear butter: Use pear butter instead of apple butter if you would like a softer cranberry pear flavor.
Apple juice: Apple juice can stand in for apple cider when necessary, although the finished apple flavor will be milder.
Maple syrup: Replace the brown sugar with maple syrup for a warm maple sweetness that pairs nicely with the cranberries.
Dried rosemary: If you do not have fresh rosemary for the sauce, use about ½ teaspoon dried rosemary instead.
Gala or Fuji apples: Both are good alternatives to Honeycrisp or Pink Lady and hold up reasonably well during cooking.
Chicken broth: Replace part of the apple cider with chicken broth if your family prefers a sauce that leans a little more savory.

Variations

Cranberry Apple Orange Chicken: Add 1 teaspoon fresh orange zest to the sauce for a light citrus note that works naturally with cranberries.
Maple Cranberry Apple Chicken: Replace the brown sugar with 2 tablespoons pure maple syrup for a warm, cozy variation.
Cranberry Pear Chicken: Swap the apple butter for pear butter and use firm pear wedges instead of apple slices.
Spiced Cranberry Apple Chicken: Add ⅛ teaspoon ground cinnamon to the sauce for a subtle hint of spice without making the dish taste like dessert.
Cranberry Apple Chicken Thighs: Use boneless skinless chicken thighs instead of breasts for an especially tender version, cooking until they reach at least 165°F.

Tips and Tricks

Choose similar chicken breasts: Pieces that are close in size are more likely to finish cooking together, which makes dinner much easier to manage.
Check the chicken early: Boneless chicken breasts can dry out if they cook too long, so begin checking them on the early end of the suggested time.
Use whole berry cranberry sauce: The visible cranberries give the sauce better texture and a prettier homemade appearance.
Keep the apple butter: Apple butter provides concentrated flavor and body that you would not get simply by pouring in more cider.
Reach for apple cider: Cider gives the dish a deeper apple flavor than apple juice whenever you have the choice.
Do not skip the savory ingredients: Dijon, Worcestershire sauce, garlic, rosemary, and thyme are what balance the fruit and keep the glaze tasting like a chicken sauce.
Adjust the sweetness: Reduce the brown sugar to 1 tablespoon or leave it out if you prefer a more tart and savory cranberry glaze.
Choose a firm apple: Honeycrisp and Pink Lady hold their shape better than softer varieties during slow cooking.
Add apples near the end: Waiting until the chicken is nearly cooked gives you tender apple slices that still look like apples when dinner reaches the table.
Cut thick slices: Thin apples can fall apart, while thicker wedges stay intact and give every serving a nice tender piece of fruit.
Take time to thicken the sauce: Those final 10 to 15 minutes turn a loose cooking liquid into the glossy cranberry apple glaze that makes the whole meal come together.

Serving Ideas

Creamy mashed potatoes: This is my favorite pairing because the potatoes catch every spoonful of cranberry apple sauce, and the white potatoes look beautiful under that ruby glaze.
Roasted green beans: A simple green vegetable adds freshness and gives you an easy holiday color combination on the plate.
Brussels sprouts: Roasted Brussels sprouts bring a slightly earthy flavor that works nicely against the sweeter cranberry apple sauce.
Buttered egg noodles: Noodles are a great family friendly option when you want something simple for soaking up the extra glaze.
Steamed rice: A scoop of fluffy rice keeps the meal easy and gives the sauce somewhere to go.
Warm dinner rolls: Set a basket on the table and let everyone use the rolls to catch the last little bit of cranberry sauce from their plates.
Simple green salad: A crisp salad with a tangy dressing is a nice contrast when you want to keep the rest of the meal lighter.

Storage and Make Ahead Tips

Refrigerate leftovers: Store the chicken and cranberry apple sauce in an airtight container in the refrigerator for up to 4 days.
Reheat gently: Warm individual servings in the microwave or heat the chicken and sauce in a covered skillet over low heat.
Loosen thick sauce if needed: Add a small splash of apple cider or chicken broth if the glaze becomes too thick after chilling.
Freeze the chicken and sauce: The cooked chicken and cranberry apple sauce can be frozen for up to 2 months.
Leave out the apples when freezing: Cooked apple slices can become very soft after freezing and thawing, so the texture is better if you freeze the chicken and sauce without them.
Thaw in the refrigerator: Move frozen portions to the refrigerator the night before you plan to reheat them.
Add fresh garnish after reheating: A little fresh rosemary added just before serving brings back that pretty, freshly made appearance.

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Servings: servings