Ingredients
Scale
- 1.5 lbs Boneless Skinless Chicken Breasts
- 1 cup Frozen Cranberries
- 1/4 cup Balsamic Glaze
- 1/2 cup Low-Sodium Chicken Broth
- 2 tablespoons Dried Rosemary
- 1 tablespoon Garlic Powder
- 1 tablespoon Onion Powder
- Salt and Pepper to taste
- Fresh Parsley (optional for garnish)
Instructions
- Place the chicken breasts at the bottom of your slow cooker in a single layer. Sprinkle the salt, pepper, garlic powder, onion powder, and dried rosemary directly over the meat. Ensure each piece is evenly coated with the seasonings to maximize the flavor profile.
- Pour the chicken broth and balsamic glaze over the seasoned chicken. Add the frozen cranberries on top, letting them nestle around the meat. Cover the slow cooker with the lid and set it to “High” for 3.5 to 4 hours, or “Low” for 6 to 7 hours. The chicken is finished when it reaches an internal temperature of 165°F and shreds easily with a fork.
- Remove the chicken from the slow cooker and place it on a serving platter. Give the remaining sauce and softened cranberries a quick stir to combine the juices. Spoon the warm balsamic cranberry sauce generously over the chicken. Garnish with fresh parsley or an extra sprig of rosemary for a professional, festive look.
- Cook Time: 4 hours 5 minutes