Simple ingredients like chicken breasts, onion soup mix, French onion dressing, and whole berry cranberry sauce (just four ingredients) are all you need to make this delicious Slow Cooker Cranberry Chicken. This is the easiest crock pot recipe that yields a flavorful dinner!

Check out my other chicken recipes that call for few (but flavorful) ingredients – Crock Pot Mississippi Chicken and Dill Pickle Chicken are two of my favorites.

Bringing holiday flavors to the dinner table doesn’t have to be complicated. This cranberry chicken is sweet, savory, and incredibly easy—just toss in canned cranberry sauce, onion soup mix, French dressing, and chicken breasts, then let the slow cooker do the rest. With minimal prep and classic seasonal flavor, it’s the perfect weeknight meal that feels a little festive without the fuss.

Ingredients for Cranberry Chicken (Just Four Ingredients)

Only four ingredients and so much flavor. Find the full recipe in the recipe card below the images.

• Chicken Breasts: You’ll only need a pack of boneless skinless chicken breast for this easy recipe. You can also use boneless skinless chicken thighs.
• Creamy French Dressing: Adds flavor and a complimentary twist to the soup mix. I use wishbone creamy french dressing. Try my apricot chicken which has similar flavors (but with Russian dressing)
• Onion Soup Mix: I prefer to use Lipton Recipe Secrets; however, you can use whatever brand you prefer.
• Whole Cranberry Sauce: This is where the recipe gets its name as well as its unique cranberry flavor. You can use jellied cranberry sauce if desired.

How to make Cranberry Chicken

Here is how to make this dish in four easy steps!

Step One – Place the chicken breasts in the slow cooker and pour the creamy French dressing over the top. Sprinkle the onion soup mix evenly, then spoon half of the cranberry sauce over the chicken.

Step Two – Cover and cook on LOW for 5–6 hours or on HIGH for about 4 hours, until the chicken is tender and cooked through.

Step Three – Once done, skim the grease from the top by gently laying a paper towel over the surface and lifting it away. Serve the chicken whole or shredded, and top each portion with the remaining cranberry sauce.