After baking my Cranberry Coffee Cake with whole cranberry sauce leftover from Christmas, I remembered that I had the jelly type of cranberry sauce leftover from Thanksgiving that I’d popped into the freezer. So today we’re having Whole Chicken Cranberry Bake cooked in the crock pot.
Wash and drain one whole chicken. (For this recipe I used a 5 lb fryer.) Place chicken breast side up in crock pot. (<-affiliate link)
In a bowl, combine 1 can cranberry sauce, ½ c orange juice and 1 envelope onion soup mix.
Spread over chicken. I also spooned a generous amount into the chicken cavity and spread it around.
Cook on high for 2 hours and then low for 4 to 5 hours, until done.
If you need to start this first thing in the morning before leaving for work or other activiites, cook on low for 8 to 10 hrs.
This came out fall-off-the-bone tender. I served it with rice and a veggie. Then I shredded the leftover chicken, put it in a quart freezer bag and froze it for future use in enchilladas or soup.
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