Ingredients
Scale
- 2 lbs Boneless Skinless Chicken Breasts (or thighs for extra juiciness)
- 1 bag (12 oz) Fresh or Frozen Cranberries
- 1/2 cup Low-Sodium Chicken Broth
- 1/4 cup Balsamic Vinegar
- 2 tbsp Honey or Maple Syrup (optional, for balance)
- 3 sprigs Fresh Rosemary
- 4 cloves Garlic, smashed (no need to mince)
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1 tsp Dried Thyme
Instructions
- Place the chicken breasts at the bottom of your slow cooker in a single layer. Sprinkle the salt, pepper, garlic, and dried thyme directly over the meat. Pour the chicken broth, balsamic vinegar, and honey over the chicken. Finally, dump the cranberries on top and nestle the fresh rosemary sprigs among the berries.
- Cover the slow cooker with its lid. Set the temperature to “Low” and cook for 6 to 7 hours. If you are in a rush, you can cook on “High” for 3 to 4 hours, though the low setting yields much more tender, pull-apart chicken. Avoid lifting the lid during the cooking process, as this releases steam and increases the cook time. You will know it is done when the chicken reaches an internal temperature of 165°F and the cranberries have burst into a thick, vibrant red sauce.
- Once the cooking time is complete, remove the rosemary sprigs and discard them. You can serve the chicken breasts whole with the sauce ladled over the top, or use two forks to gently shred the meat directly in the slow cooker. Shredding allows the high-protein chicken to soak up every drop of the tangy cranberry and balsamic juices. Give everything a quick stir to incorporate the smashed garlic cloves, which will be soft and buttery at this point.
- Cook Time: 6 hours 5 minutes