Place the raw chicken breasts in a single layer on the bottom of a 4- to 6-quart slow cooker.
Open the can of jellied cranberry sauce and dump the entire can directly over the chicken breasts, spreading it slightly with a spoon so most of the chicken is covered.
Sprinkle the dry onion soup mix evenly over the cranberry sauce layer.
Cover the slow cooker with the lid and cook on LOW for 4 to 6 hours, or on HIGH for 2 1/2 to 3 1/2 hours, until the chicken is cooked through and easily shreds with a fork.
Once cooked, gently shred or slice the chicken right in the slow cooker, stirring it into the cranberry-onion sauce so everything is well coated.
Taste and adjust the seasoning if needed (the onion soup mix is salty, so you may not need extra salt), then serve the chicken hot with plenty of sauce spooned over your chosen side.
Variations & Tips
For a slightly thicker, richer sauce, stir in 2 to 3 tablespoons of ketchup or tomato paste at the very end of cooking (this technically adds another ingredient, but it’s a nice upgrade when you’re not strictly counting). If you prefer darker meat, swap the chicken breasts for boneless, skinless chicken thighs and keep the same cook time. To make it a bit less sweet, use only 3/4 of the can of cranberry sauce and add a splash of chicken broth to loosen the mixture. If your family likes a little heat, finish the dish with a pinch of red pepper flakes or a few dashes of hot sauce right before serving. Leftovers reheat really well and can be piled onto toasted buns or slider rolls for easy cranberry chicken sandwiches the next day, which is one of my favorite ways to stretch this into another low-effort meal.
