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Slow Cooker Balsamic Cranberry Chicken

overhead shot of slow cooker balsamic cranberry chicken

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5 from 3 reviews

Slow cooker balsamic cranberry chicken is not just festive but flavorful too. With just a handful of ingredients and minimal prep time, you can have a gourmet-worthy meal cooking while you attend to other tasks. Combining cranberries and a homemade balsamic vinegar based sauce, this easy crockpot chicken recipe will impress any crowd. Perfect for busy individuals and families, weeknight dinners, or even holiday dinner parties. Instructions to make this easy low-carb, paleo, Whole30 compatible chicken recipe in the Instant Pot are also included.

Ingredients

Units Scale
  • 2 1/2 - 3 pounds chicken, any cut, seasoned with salt & pepper
  • 6 ounces fresh cranberries
  • 1 tablespoon oil (for Instant Pot)
SAUCE
  • 1 cup low-sodium chicken broth
  • 1/4 cup balsamic vinegar
  • 1 teaspoon extra-virgin olive oil
  • 2 garlic cloves, minced
  • 2 tablespoons Dijon mustard
  • 1 1/2 teaspoons salt (or more)
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried parsley

Instructions

Slow Cooker

  1. Add the chicken to the slow cooker.
  2. In a small bowl, mix together sauce ingredients. Pour sauce on top of chicken. Top with fresh cranberries.
  3. Cook HIGH 3-4 hours or LOW 6-8.

Instant Pot

  1. IF you’re using skin-on chicken:  Turn the pressure cooker to sauté. Once hot, add the oil and the chicken. Sear 2-3 minutes on each side until browned. If you’re using boneless, skinless chicken skip this step and the raw chicken to the bottom of the Instant Pot.
  2. In a small bowl, mix together sauce ingredients. Pour sauce on top of the chicken. Top with fresh cranberries.
  3. Close lid and seal valve. Set high pressure for 12 minutes. When cooking time is complete, quick release the pressure.

Notes

If you’re using boneless, skinless chicken breasts in the slow cooker, reduce the cooking time by at least an hour.

Nutrition

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