Slow Cooker Balsamic Cranberry Chicken

A delightful combination of savory chicken and sweet, tangy cranberries, this slow cooker recipe is perfect for busy weeknights or cozy weekends.

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Prep Time 10

Cook Time 4

Total Time 4 10

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 320

Main Ingredients

2.5-3 pounds chicken, any cut Boneless, skinless chicken breasts can cook faster.
6 ounces fresh cranberries Alternatively, dried cranberries can be used with reduced cooking time.
1 cup low-sodium chicken broth Ensure gluten-free if needed.
1/4 cup balsamic vinegar
1 teaspoon extra-virgin olive oil
2 cloves garlic, minced
2 tablespoons Dijon mustard Can substitute with yellow or whole grain mustard.
1.5 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon dried parsley

Preparation

In a bowl, mix the balsamic vinegar, chicken broth, olive oil, garlic, Dijon mustard, salt, pepper, and dried parsley. Whisk until well combined.

Cooking

Place the chicken in the slow cooker. Pour the mixed balsamic sauce over the chicken. Add the fresh cranberries on top.
Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.

Serve with rice or mashed potatoes. Can be stored in an airtight container for up to 4 days in the refrigerator or frozen for up to 3 months.