Slow Cooker Apple Cranberry Chicken Tips, FAQ & printable recipe

Tips for success

For the best texture, slice the apples just before adding them to the slow cooker so they don't brown. If you want a thicker sauce, remove the chicken and apples to a platter, then transfer the liquid to a saucepan and simmer over medium-high heat until reduced by about a third.

You can also whisk a tablespoon of cornstarch with two tablespoons of cold water and stir it into the sauce during the last 30 minutes of cooking.

This dish is incredibly versatile. Serve it over rice, egg noodles, or mashed potatoes to catch the delicious sauce. For a low-effort side, add a bag of steamed green beans or a simple green salad.

Leftovers can be shredded and used in sandwiches or wraps, or spooned over a baked potato for a quick lunch the next day.

Variations

• Add a savory twist: Stir in 1/2 teaspoon of ground ginger or a pinch of nutmeg along with the cinnamon. For a deeper savory note, add a sliced shallot or a clove of minced garlic with the apples.
• Use chicken thighs: Swap the breasts for 2 pounds of boneless, skinless chicken thighs. They stay extra juicy and can cook on low for 6 to 8 hours without drying out. Check for doneness at 165°F (74°C).
• Make it a one-pot meal: Add 2 cups of baby carrots or cubed butternut squash along with the apples. The vegetables will absorb the sauce and become tender. Increase the broth to 3/4 cup to compensate.
• Turn up the tang: Add 1 tablespoon of apple cider vinegar or a squeeze of lemon juice to the cooking liquid for extra brightness. You can also increase the dried cranberries to 3/4 cup if you like them plentiful.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop with a splash of broth to keep moist.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a covered skillet over medium-low heat, adding a splash of chicken broth or apple juice to loosen the sauce.

Cool the chicken and sauce to room temperature within 2 hours of cooking, then transfer to an airtight container. Refrigerate for up to 4 days. The flavors will continue to meld, making leftovers even more delicious.

You can prep the apples and measure the spices and liquids the night before, storing them separately in the refrigerator. In the morning, simply place the chicken in the slow cooker, top with the fruit and spices, pour over the liquids, and set the timer. This makes the recipe perfect for busy weekdays.

Serving ideas

Serve the chicken whole or sliced, with a generous spoonful of apples, cranberries, and sauce over the top. The dish pairs beautifully with rice, quinoa, or crusty bread to soak up the juices.

A side of roasted green vegetables, such as broccoli or Brussels sprouts, adds color and a savory contrast to the sweet-tart sauce.

For a more substantial meal, serve the chicken over mashed potatoes or buttered egg noodles. A sprinkle of fresh thyme or a few leaves of parsley adds a fresh finish.

This dish also works well as a filling for tacos or wraps, or as a topping for a hearty salad. Leftovers are delicious cold in a sandwich the next day.

Frequently asked questions

Recipe card

Slow Cooker Apple Cranberry Chicken

Prep 10 minCook 6 hTotal 6 h 10 minServes 4

Ingredients

• 1 1/2 lb boneless skinless chicken breasts
• 2 medium apples, cored and sliced
• 1/2 cup dried cranberries
• 1 tsp ground cinnamon
• 1/2 tsp dried thyme
• 1 cup apple juice
• 1/2 cup chicken broth

Instructions

1. Place the chicken breasts in the slow cooker in a single layer, arranging them side by side. Scatter the apple slices and dried cranberries over the chicken, spreading them evenly. Sprinkle the ground cinnamon and dried thyme over the top.
2. In a glass measuring cup, combine the apple juice and chicken broth. Pour the mixture over the chicken and fruit, making sure the liquid reaches the bottom of the slow cooker and surrounds the chicken.
3. Cover the slow cooker and cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until the chicken is tender and cooked through. The chicken is done when an instant-read thermometer inserted into the thickest part reads 165°F (74°C).
4. Turn off the slow cooker and let the chicken rest in the sauce for 5 minutes. Transfer the chicken to a serving platter, spoon the apples, cranberries, and sauce over the top, and serve warm.

Estimated nutrition per serving

Calories

320

Protein

35 g

Carbohydrates

28 g

Fat

6 g

Automatic estimate from the ingredient list, not laboratory-verified.