Ingredients
Scale
- 2.5 lbs boneless, skinless chicken breasts
- 1 can (14 oz) whole berry cranberry sauce
- 1/4 cup balsamic vinegar
- 1 tablespoon minced garlic
- 1 tablespoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 large red onion, sliced into wedges
- 1 lb baby carrots
Instructions
- Step 1: Layer the Base – Place the baby carrots and sliced red onion wedges at the bottom of your slow cooker. This creates a natural rack for the chicken, allowing heat to circulate evenly while the vegetables soak up all the flavorful juices.
- Step 2: Add the Protein – Lay the chicken breasts directly on top of the vegetables. Season the chicken evenly with salt, black pepper, and dried rosemary. Ensure the chicken pieces are in a relatively flat layer so they cook at the same rate.
- Step 3: Whisk and Pour – In a small bowl, quickly stir together the cranberry sauce, balsamic vinegar, and minced garlic. Pour this mixture over the chicken, using a spoon to spread it so every piece of meat is well-covered. The acidity in the vinegar and the sugar in the cranberries will help tenderize the chicken as it cooks.
- Step 4: Slow Cook to Perfection – Cover the slow cooker with its lid. Set it to cook on LOW for 7 to 8 hours or on HIGH for 3.5 to 4 hours. You will know it is done when the chicken is tender and reaches an internal temperature of 165°F.
- Step 5: Shred and Serve – Once cooked, you can serve the chicken breasts whole or use two forks to gently shred the meat into the sauce. Stir everything together so the carrots and onions are coated in the thickened cranberry glaze. Plate the chicken alongside the vegetables for a complete, high-protein meal.
- Cook Time: 4 hours 5 minutes