Slow Cooker Pomegranate Cranberry Chicken

Prep: 10 minCook: 6 hr4 servingsmediumAmerican
Slow Cooker Pomegranate Cranberry Chicken

Sweet-tart slow cooker chicken featuring pomegranate juice and cranberry sauce with Catalina dressing and onion soup seasoning. The long braise melds tart cranberry and pomegranate with savory notes, creating a glossy sauce that clings to tender chicken. Serve over rice or with roasted vegetables for an easy weeknight dinner that feeds 4-6. The fruit-forward profile makes this work for fall gatherings or casual family meals.

Gluten-FreeDairy-FreeNut-FreeKeto

Ingredients

4 servings
  • 1 whole chicken, cut up, bone-in pieces
  • 1 14 ounce can cranberry sauce, whole berry or jellied
  • 1 8 ounce bottle pomegranate juice, 100% (POM Wonderful or equivalent)
    cranberry juice cocktail1:1tags:sub

    note:reduces tartness

  • 1 cup Catalina style dressing
  • 1 envelope onion soup mix
    1 Tbsp dried onion + 1 tsp beef bouillon + 0.5 tsp saltcustomtags:diynosodium

    note:omit bouillon for low-sodium

  • ½ teaspoon Creole or Cajun seasoning(optional)

Instructions

  1. 1

    Whisk cranberry sauce, pomegranate juice, Catalina dressing, onion soup mix, and Creole seasoning in slow cooker.

  2. 2

    Add chicken pieces and turn to coat thoroughly in sauce.

  3. 3

    Cook on low 4 to 6 hours or high 3 to 4 hours until chicken registers 165 F internally.

Tips

Tip 1

Bone-in thighs and drumsticks stay moister than breasts; mix cuts for even cooking.

Tip 2

Reserve 1/4 cup cooking liquid before serving to drizzle over rice.

Good to Know

Storage

Refrigerate up to 3 days in airtight container. Sauce may separate; stir before reheating.

Make Ahead

Prepare sauce and prep chicken up to 12 hours ahead; refrigerate separately. Assemble and cook when ready.

Serve With

Spoon over white or jasmine rice, quinoa, or serve alongside roasted root vegetables or green beans.

Common Mistakes

Watch

Use high heat to shorten cook time only if pieces are small; oversized cuts stay raw inside while sauce reduces.

Watch

Skip the thermometer check - dark meat cooks slower than white meat; verify 165 F at thickest point.

Watch

Omit the whisking step and dump ingredients dry - unblended soup mix creates gritty pockets.

Substitutions

Catalina dressing→
French dressing or homemade vinaigrette1:1tags:diypantry

note:affects tartness slightly

Pomegranate juice→
cranberry juice cocktail1:1tags:sub

note:reduces tartness

Onion soup mix→
1 Tbsp dried onion + 1 tsp beef bouillon + 0.5 tsp saltcustomtags:diynosodium

note:omit bouillon for low-sodium

Find more substitutions →

FAQ

Can I use boneless chicken?

Yes, boneless breasts cook in 2.5-3 hours on low; boneless thighs in 3-4 hours. Reduce total liquid by 1/4 cup since bone-in pieces release collagen.

What if I don't have Catalina dressing?

Mix 1/3 cup ketchup, 3 Tbsp vinegar, 2 Tbsp oil, 1 Tbsp sugar, and 1 tsp Worcestershire. Whisk into sauce for similar sweet-tart profile.

How long can I store leftovers?

Refrigerate up to 3 days. Freeze up to 2 months; thaw overnight in fridge and reheat gently on stovetop to prevent sauce separation.