This slow cooker cranberry chicken is one of those no-fuss suppers that tastes like you fussed plenty. It comes from the old Amish-style church cookbooks I’ve collected over the years, where recipes are short on ingredients but long on comfort. You simply lay raw chicken breasts in the slow cooker, pour cranberry sauce over the top with two pantry helpers, and let the gentle heat work its magic. The result is a tangy-sweet, tender chicken dinner that always gets a yes from my family, especially on chilly evenings when I’d rather be visiting than standing over the stove.
I like to spoon this cranberry chicken, sauce and all, over a bed of fluffy white rice or buttery mashed potatoes so every bit of that sweet-tangy gravy has somewhere to soak in. Buttered egg noodles are another good, old-fashioned option. On the side, think simple: steamed green beans, glazed carrots, or a crisp lettuce salad. Warm dinner rolls or a slice of soft white bread are perfect for mopping up the extra sauce, just the way we’ve done at my table for years.
Slow Cooker Amish Cranberry Chicken
