Gluten-FreeRecipesSlow Cooker and Instant Pot

Cranberry Chicken (Slow-Cooker and Instant Pot)

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This sweet and savory dish will impress everyone at your next family dinner. It’s festive, tasty, and TENDER! With both slow-cooker and Instant Pot directions it is so EASY! This is a fool-proof recipe, folks.  To complete the meal, I serve this with garlic mashed potatoes and Kale Salad with Lemon Vinaigrette.

Instant Pot (or Slow-Cooker) Cranberry Chicken

Instant Pot or Slow Cooker Options makes this festive dish easy to serve a crowd.

Course Main Course
Cuisine American
Keyword instant pot chicken
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 12 people
Calories 229 kcal
Author heartysmarty

Ingredients

  • 5 Boneless, Skinless Chicken Breasts (about 2.5 pounds)
  • 12 ounce Fresh Cranberries
  • 8 ounce Zesty Catalina Dressing
  • 1 1/2 teaspoon Garlic Salt
  • 1/8 teaspoon Pumpkin Pie Spice

Instructions

Slow-Cooker Directions: (Thawed Chicken)

  1. Place THAWED chicken breasts in bottom of slow-cooker.
  2. Sort out mushy cranberries and rinse them with water in a strainer. Top chicken with cranberries.
  3. Pour dressing over the chicken and sprinkle with garlic salt and pie spice.
  4. Cook chicken on low for 8-10 hours or high for 4-6 hours.
  5. Without removing from the crock pot, cut chicken into 1 inch cubes with kitchen shears or a metal spatula.
  6. Serve with rice or potatoes and Kale Salad.

Instant Pot Directions: (Frozen Chicken)

  1. If using the Instant Pot, you can use FROZEN chicken breasts. Add 1/2 Cup of Chicken broth to the above ingredients. Set to High Pressure for 18 minutes, and manually release the pressure.

Recipe Notes

I use the 6-quart Instant Pot for all of my recipes. See details in the "Featured Products" section.

Featured Product

(Includes Affiliate Link)

Instant Pot Multi-Use Programmable Pressure Cooker

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