Slow Cooker Cranberry Dijon Chicken is just 5 ingredients and 5 minutes to prep and has delicious, warm and cozy winter time flavors!
Recently, I shared a collection of 15+ healthy slow cooker chicken recipes.
I’m one of those people who absolutely uses my slow cooker year round.
It's great in the fall and winter for making some cozy dishes, stews and more. And I love it in the spring and summer for its ease - and so I don’t have to turn on the oven.
This time of year though, when we are running around from one thing to the next and the days seem so full and hectic, I need simplicity.
And I somehow still need to feed my family dinner every single night.
Enter today’s recipe for slow cooker cranberry dijon chicken.
It’s quick and easy to prep, it’s full of warm and cozy flavors and it smells amazing as it's cooking.
The flavors - cranberry, Dijon and some fresh rosemary (or thyme) - are perfect for the fall/winter/holiday season and they go together so well.
Plus, this is just 5 ingredients! And only takes about 5 minutes to prep.
That’s right up my alley any time of year, but especially during the hectic holiday season.
This is a great dinner to make for your family and it also works great for friends and company since it doesn’t require much fussing in the kitchen.
And those warm, cozy flavors and amazing smell will be bringing everyone to the table waiting to dig in.
So let’s get cooking.
Now, I’ve got some notes, tips and substitutions coming up below on how to make crock pot cranberry dijon chicken. Just tryin’ to be helpful.
If you want to jump on down to the recipe, simply scroll through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Ingredient Notes:
- Chicken: I use and recommend boneless, skinless chicken thighs, but you can substitute boneless, skinless chicken breasts as well. I’ve made it that way and while it’s a tad less flavorful, it’s still really good.
- Cranberry sauce: I tend to use and prefer my easy homemade cranberry sauce (it just takes 15 minutes!) but it would be fine to use a canned cranberry sauce here as well.
- Broth: I prefer low-sodium chicken broth to control the amount of sodium in this dish.
- Mustard: Dijon mustard adds the right amount of tang and spice for this recipe. I think a plain yellow mustard would alter the flavor and I haven't tested it that way so proceed at your own risk.
- Herbs: You can use either fresh rosemary or fresh thyme for this recipe. I’ve tried it with both and liked both ways. You could also try substituting a teaspoon of either herb in dried form, but I haven’t tested that.
Also, just to mention, this recipe is gluten-free, low carb and keto-friendly as is. (Check your cranberry sauce though if you have concerns about carbs/sugars.)
OK, let’s get ready to eat!
Serving Ideas:
- I tend to serve my microwave baked potatoes or roasted potatoes alongside this chicken.
- We also love this with steamed brown rice (though white would of course be fine, too).
- Or you could serve this chicken alongside or over quinoa, polenta or mashed potatoes.
- Add a steamed or roasted vegetable, such as broccoli, for a vegetable side. Or make a simple spinach salad to use as a veggie.
So many ways to serve it up and make it work for you.
Last thing, what to do with the leftovers.
Recipe FAQs
The leftovers, once cooled, can be stored in a covered container in the refrigerator for up to 4-5 days. Reheat over medium low heat in a skillet on the stove or in single servings in the microwave until warmed through.
Yes, the leftovers freeze great! Once cooled, place in a freezer-safe ziptop bag or container, label and date it, and freeze for up to 5 months. Defrost overnight in the refrigerator and then reheat in the microwave or in a skillet.
I hope you give this a try to make your holiday season a little less stressful. And a little more flavorful.
Enjoy!
XO,
Kathryn
Slow Cooker Cranberry Dijon Chicken
Ingredients
- 2 lbs. boneless, skinless chicken thighs
- ½ cup prepared cranberry sauce
- ¼ cup low-sodium chicken broth
- 3 tablespoons Dijon mustard
- 1 tablespoon fresh rosemary or thyme, minced
Instructions
- Season chicken with salt and pepper on both sides. Place in slow cooker insert.
- In a small bowl, combine cranberry sauce, broth, Dijon mustard, and rosemary or thyme. Mix well and then pour over the chicken in the slow cooker.
- Cover and cook on low for 5-6 hours or on high for 2 ½ to 3 hours.
- Remove chicken from the slow cooker and cut into slices. Return to the slow cooker and let the chicken sit for about 5 minutes, to soak up the sauces, before serving.
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