Recipe

Festive Slow Cooker Chicken

A set-it-and-forget-it slow cooker chicken with cranberry-orange gravy, cozy herbs, and fork-tender meat. Holiday vibes, weeknight effort.

By Matt Campbell

•

4.8

A real photograph of juicy slow cooker chicken thighs in a crockpot with cranberry-orange gravy, rosemary, and orange slices

Jump to Recipe

If you want your kitchen to smell like the holidays without actually living in your kitchen, this is the move. This festive slow cooker chicken is juicy, tender, and basically self-saucing thanks to a cranberry-orange gravy that tastes like you planned ahead. Spoiler: you did not.

It hits that sweet spot between cozy and bright. You get herb vibes from rosemary and thyme, a little tang from cranberry, and a gentle pop of citrus that keeps everything from feeling heavy. Serve it over mashed potatoes, egg noodles, or whatever carb is currently auditioning for best supporting actor.

A real photograph of a serving spoon lifting tender slow cooker chicken with glossy cranberry gravy from the crockpot

Why It Works

Juicy every time: Chicken thighs stay tender in the slow cooker and are forgiving if dinner runs late.
Big flavor, low effort: Cranberry sauce plus broth makes an instant sweet-tart base, and a quick cornstarch slurry turns it into glossy gravy.
Festive but not fussy: Tastes holiday-ready, but the ingredients are normal grocery store stuff.
Great for a crowd: Easy to double in a larger slow cooker for potlucks and family dinners.

Pairs Well With

Storage Tips

Refrigerate: Cool chicken and gravy, then store in an airtight container for up to 4 days.

Freeze: Freeze in portions (chicken plus gravy together is ideal) for up to 3 months. Thaw overnight in the fridge.

Reheat: Warm gently on the stove over medium-low with a splash of broth or water to loosen the gravy. Microwave works too, but go in short bursts so the chicken stays tender.

Leftover upgrade: Shred the chicken and pile it onto toasted brioche with a swipe of mayo and a spoonful of the cranberry gravy. It is chaotic good.

Common Questions

Can I use chicken breasts instead of thighs?

Yes. Breasts are leaner, so they can dry out if overcooked. Use boneless skinless breasts and cook on LOW for 2.5 to 4 hours, depending on thickness. Pull them as soon as they hit 165°F.

Do I have to sear the chicken first?

No, and that is the beauty. Searing adds extra flavor, but this recipe is designed to be genuinely easy. If you have 5 extra minutes, a quick sear in a hot skillet is a nice bonus, not a requirement.

Will the gravy be sweet?

It is balanced. The cranberry sauce brings sweet-tart flavor, and the vinegar plus mustard keeps it from tasting like dessert. If you want it less sweet, add an extra teaspoon of vinegar or a squeeze of lemon at the end.

Can I make it dairy-free and gluten-free?

Yep. It is naturally dairy-free. For gluten-free, check labels on your broth, Dijon mustard, and cranberry sauce (brands vary). Thicken with cornstarch (included) or arrowroot.

My sauce looks thin. What do I do?

Thicken it at the end with a cornstarch slurry and give it 10 to 15 minutes on HIGH. Some slow cookers thicken better with the lid slightly ajar for the last few minutes. If it still is not there yet, add a bit more slurry and keep going.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Slow cooker (4 to 6 quart)
Measuring cups and spoons
Small bowl (for cornstarch slurry)
Whisk or fork
Tongs
Instant-read thermometer (recommended)

I started making versions of this when I wanted holiday dinner energy on a random Tuesday, but I also wanted to do exactly one thing: dump ingredients into a slow cooker and walk away. The cranberry-orange thing feels fancy, the gravy makes everyone think you tried harder than you did, and chicken thighs stay juicy even if life happens and dinner is 30 minutes late. It is the kind of recipe that gives you permission to be a little imperfect and still eat like you nailed it.

Festive Slow Cooker Chicken

(4.8 Reviews)

Prep Time 10 mins

Cook Time 4 hrs

Total Time 4 hrs 10 mins

Servings 6

Ingredients

2.5 to 3 lb boneless skinless chicken thighs (about 8 to 10), trimmed of excess fat if you want a less rich gravy
1 tsp kosher salt (plus more to taste)
1 tsp garlic powder
1 tsp onion powder
1/2 tsp smoked paprika
1/2 tsp black pepper
1 small yellow onion, thinly sliced
3 garlic cloves, minced
1 cup low-sodium chicken broth
3/4 cup whole berry cranberry sauce (canned is perfect)
2 tbsp Dijon mustard
1 tbsp apple cider vinegar
1 tbsp brown sugar (optional, for a slightly rounder sauce)
1 orange (zest plus 2 tbsp juice)
1 tsp dried thyme (or 1 tbsp fresh)
1 sprig fresh rosemary (optional but festive)
1 tbsp cornstarch
1 tbsp cold water

Optional finishing: chopped parsley, orange slices for serving, extra black pepper.

Need it thicker? Mix an additional 1 tbsp cornstarch with 1 tbsp cold water and add only if needed.

Instructions

Season the chicken. Pat chicken thighs dry. Season with salt, garlic powder, onion powder, smoked paprika, and black pepper.
Build the base. Add sliced onion to the bottom of the slow cooker. Nestle the chicken on top (this helps keep the onions from scorching and keeps everything cozy).
Mix the sauce. In a bowl, whisk together broth, cranberry sauce, Dijon, vinegar, orange zest, orange juice, thyme, brown sugar (if using), and the minced garlic.
Cook. Pour the sauce over the chicken and add the rosemary sprig on top if using. Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours, until chicken reaches 165°F. For thighs, do not stop at temperature alone. They should be very tender and easy to pull apart. If they are at 165°F but still feel tight, keep cooking in 20 to 30 minute bursts until they relax.
Thicken into gravy. Transfer chicken to a plate and give the sauce a good stir (cranberry can settle). In a small bowl, whisk 1 tbsp cornstarch with 1 tbsp cold water until smooth. Stir it into the slow cooker sauce and whisk well so there are no sneaky lumps. Cover and cook on HIGH for 10 to 15 minutes, stirring once, until glossy and lightly thickened. If your slow cooker refuses to thicken with the lid on, crack the lid for the last few minutes. If you want it thicker, add the second slurry and repeat.
Serve. Return chicken to the slow cooker to coat, or spoon gravy over chicken on a platter. Finish with parsley and a few orange slices if you want the full festive look.

Tip: Taste the gravy before serving. If it needs brightness, add a tiny splash more vinegar. If it needs cozy, add a pinch more salt. Seasoning is not a rule, it is a conversation.

A real photograph of a ladle pouring thick cranberry-orange gravy over slow cooked chicken on a serving platter

Nutrition information is estimated.

Did you make this? Tag @Mom's Best Recipes