Description
A delicious and easy recipe that combines sweet and savory flavors, perfect for busy weeknights or special occasions.
Ingredients
Scale
- 4 Boneless, skinless chicken breasts
- 1 cup Cranberry sauce
- 1/2 cup Honey
- 1/4 cup Soy sauce (low sodium preferred)
- 2 cloves Garlic (minced)
- 1 tablespoon Dijon mustard
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1/4 cup Chopped fresh parsley (for garnish)
Instructions
- In a medium bowl, combine the cranberry sauce, honey, soy sauce, minced garlic, Dijon mustard, dried thyme, salt, and black pepper. Mix well.
- Place the chicken breasts in the bottom of the crockpot and spread them evenly.
- Pour the cranberry sauce mixture over the chicken, ensuring they are coated.
- Cover the crockpot and cook on low for 4-6 hours or on high for 2-3 hours until the chicken reaches an internal temperature of 165°F (75°C).
- Carefully remove the chicken and place it on a serving platter. Shred if desired.
- Allow the remaining sauce to cool slightly, and thicken if desired by cooking on high for 15 minutes.
- Drizzle the sauce over the chicken and garnish with fresh parsley before serving.
Notes
This dish pairs well with rice, mashed potatoes, or a fresh salad.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 30g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 75mg