Crock-Pot Cran-Orange Chicken

READY IN: 7hrs 40mins
Recipe by DrGaellon

Inspired by Cranberry Orange Chicken - Crock Pot, but made my own by making fresh cranberry sauce. If using frozen cranberries, they do not need to be thawed; they can go right in the pot from the freezer. The sauce is delicious over rice or mashed potatoes. I like to use Reynolds Slow Cooker Bags to line my pot, and fold the top over before putting on the lid; this traps the steam inside, and makes cleanup much easier.

Top Review by aquaborealis

had a ton of leftover cranberry sauce from TG. this was a great application for it. i just added in all the seasonings called for. used chicken thighs (fatty skin removed). plus a bit of coriander & cumin & a little cayenne for kick. didn't need the cornstarch, as it was plenty thick. family loved it. will definitely make this again.

Ingredients Nutrition


  1. In a small saucepan over medium-high heat, combine cranberries, orange juice, 1/2 tsp mustard powder, ground ginger, sugar and crystallized ginger, if using. Cook until most of the berries have popped and sauce is thick, about 10-15 minutes.
  2. Remove from heat and stir in diced onion, 1/2 tsp mustard powder, cinnamon, lemon juice, honey and chili sauce.
  3. Sprinkle chicken with salt and pepper. Place in slow cooker. Pour sauce over chicken. Cover and cook on low 6 hours or high 3 hours.
  4. Add orange slices but do not stir. Cook on low another hour, or on high another 30 minutes.
  5. Stir cornstarch into water. Drizzle into sauce in slow cooker. Cook another 10 minutes on high or until thick.

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