A homemade balsamic sauce and cranberries cook with chicken in this flavorful & festive recipe. Make this in your slow cooker or electric pressure cooker (Instant Pot).
Updated 2019 with new pics
The Balsamic Sauce
This is another recipe that’s all about the sauce. It’s really easy, you don’t need much, and it has tons of flavor. The dish might not be much to look at after it’s done cooking and the sauce cooks down but boy does it smell & taste good.
You can use fresh or frozen cranberries in this recipe. I used fresh cranberries that I had in my freezer so technically they were frozen cranberries. You can also use more or less than the 6 ounces of cranberries listed. I used 6 ounces but if you really like cranberries, use more! Or use less. Or eyeball it as you’re adding the cranberries to the pot. When it’s done cooking the cranberries will have lost their vibrant red color for a darker, almost brown coloring. They should also be very soft to the touch. If they’re not, keep cooking until they are.
Use Any Cut Of Chicken
I purposely left the quantity a little vague with 2-3 pounds of chicken. This means you can use up to 3 pounds without having to make any adjustments to the recipe. What you see here in the pictures are 3 pounds of bone-in, skin-on chicken thighs. Chicken thighs are my go-to with slow cooking or pressure cooking but I understand that’s not the case for everyone. As with a lot of my recipes, you can use your favorite cut of chicken with this recipe whether it be legs, thighs, or even breasts. If you do use white meat, you will need to make adjustments to the cook time. Lower the cook time by at least an hour for the slow cooker and 2 minutes for the Instant Pot (pressure cooker). If you use boneless, skinless meat with the pressure cooker, you do not have to take the time to saute it first. Just add it to the slow cooker raw.
Other chicken recipes you might enjoy:
After It’s Done Cooking
If you’re using skin-on chicken, one thing you can do when it’s done cooking is remove the chicken from the appliance and broil it in the oven for a few minutes. This is an optional step but recommended step to crisp the skin. If you use boneless, skinless chicken, one thing you can do when it’s done cooking is remove the chicken from the appliance, shred it, and add it back into the pot.
I like to serve this balsamic cranberry chicken with mashed cauliflower and a simple salad.
Slow Cooker Balsamic Cranberry Chicken VIDEO:
- 2–3 pounds chicken
- 6 ounces fresh cranberries
- 1 tbsp oil (for IP)
- 1 cup low-sodium chicken broth
- 1/4 cup balsamic vinegar
- 1 tsp extra-virgin olive oil
- 2 garlic clove, minced
- 2 tbsp Dijon mustard
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp dried parsley
- Add chicken to the slow cooker.
- In a small bowl, mix together sauce ingredients. Pour sauce on top of chicken. Top with fresh cranberries.
- Cook HIGH 3-4 hours, LOW 6-8.
IF you’re using skin-on chicken: Turn the pressure cooker to saute. Once hot, add oil and the chicken. Sear 2-3 minutes on each side until browned. If you’re using boneless, skinless chicken skip this step.
- In a small bowl, mix together sauce ingredients. Pour sauce on top of the chicken. Top with fresh cranberries.
- Close lid and seal valve. Set high pressure and cook 12 minutes. Quick release remaining pressure.
If you’re using boneless, skinless chicken breasts in the slow cooker, reduce the cooking time by at least an hour.
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