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Crockpot Cranberry Balsamic Chicken
Rachel Kim

Crockpot Cranberry Balsamic Chicken

Cranberries burst into balsamic broth around chicken breasts during a controlled four-hour cook. Honey rounds their tartness without making a jam. Pull each breast at 165°F, then stir the berries into the liquid while the chicken rests.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 pounds boneless skinless chicken breasts
  • 12 ounces fresh or frozen cranberries
  • 1 small red onion sliced
  • 1 cup low-sodium chicken broth
  • 1/3 cup balsamic vinegar
  • 1/4 cup honey
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried rosemary
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper

Method
 

  1. Put cranberries and onion in a slow cooker and set chicken over them. Season with salt and pepper.
  2. Whisk broth, balsamic, honey, Dijon and rosemary and pour around the chicken.
  3. Cover and cook on low for 3 1/2 to 4 hours, checking early.
  4. Remove each breast when it reaches 165°F, rest 5 minutes, stir the burst berries into the sauce and spoon it over sliced chicken.