John's Crock Pot Cranberry Chicken

READY IN: 6hrs 10mins
Recipe by Lorraine of AZ

A delicious recipe for the upcoming fall season. I like using chicken thighs rather than breasts in the crock pot as they stand up better to the longer cooking and add more flavor to the dish. Do not overcook the thighs. Six hours is about as long a cooking time as you'll need. I actually use a little less time. This recipe was posted by Wolverine on the TOHBB.

Top Review by obsessed by cooking

Excellent recipe. Made it for Canada's Thanksgiving this past weekend.
As per Woodland hues suggestion, used a large red onion and 1 12 half cup cranberries. I also used granulated maple sugar instead of brown sugar. I guess I'm lucky I live in Canada... Instead of the extra 12 cup water, I used unsweetened cranberry juice concentrate (I get it from a local farmer at the local farmer's market), and added an extra tablespoon of granulated maple sugar. I mixed the cranberry juice concentrate with the other sauce ingredients. I also used drumsticks, because that's what I had on hand.
Crockpot chicken often has a "different" taste I'm not too crazy about. Not this chicken. I am not ashamed to say that I licked the plate clean. It's just that good.

Ingredients Nutrition


  1. Place onion slices and cranberries in the bottom of your crock pot. Arrange chicken on top.
  2. In a small bowl, mix together the catsup, brown sugar, dry mustard and vinegar. Pour over the chicken.
  3. Cover and cook on low setting about 6-7 hours or until the chicken is tender.
  4. To serve: lift the chicken out and set on serving platter. Cover and keep warm in your oven on a low setting. Mix the cornstarch and water until smooth. Turn the crock pot to high setting and add cornstarch mixture. Cover and cook this for about 15 minutes more or until the sauce thickens. Season to taste with salt and pour the sauce over the chicken.

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