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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
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 12 people
Calories 229kcal
Author heartysmarty


  • 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


Slow-Cooker Directions: (Thawed Chicken)

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

Instant Pot Directions: (Frozen Chicken)

  • 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.


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