This 5-ingredient slow cooker holiday chicken using frozen raw chicken tenderloins is the kind of set‑it‑and‑forget‑it meal that saves busy December evenings. You literally toss the completely frozen tenderloins into the crock, add four pantry‑friendly ingredients, and walk away. The result is chicken that tastes like it’s been roasting with holiday herbs all afternoon, but without hovering over the oven. The flavor profile leans into classic American holiday notes—cranberry, orange, and warm spices—while staying simple enough for a Tuesday night in the Midwest or anywhere else you’re juggling work, kids, and a full calendar.
Serve the tender chicken and its sweet‑savory cranberry pan sauce over buttery mashed potatoes, egg noodles, or a wild rice blend to soak up all the juices. A simple green side—steamed green beans, roasted Brussels sprouts, or a crisp salad with a tangy vinaigrette—balances the richness. Warm dinner rolls or a crusty baguette are perfect for mopping up the extra sauce, and if you like, finish the plate with a sprinkle of fresh parsley or orange zest for color.
5-Ingredient Slow Cooker Holiday ChickenServings: 4
Ingredients
2 pounds completely frozen raw chicken tenderloins
1 can (14 ounces) whole-berry cranberry sauce
1/2 cup orange juice (preferably not from concentrate)
1 packet (1 ounce) dry onion soup mix
1 teaspoon dried poultry seasoning (or dried thyme and sage blend)
Directions
Place the completely frozen raw chicken tenderloins in an even layer on the bottom of a 4- to 6-quart slow cooker. They can overlap slightly, but avoid packing them in too tightly so the heat circulates well.
In a medium bowl, whisk together the whole-berry cranberry sauce, orange juice, dry onion soup mix, and dried poultry seasoning until fairly smooth and evenly combined. The cranberry sauce will break up as you stir.
Pour the cranberry-onion mixture evenly over the frozen chicken tenderloins, making sure all of the chicken is coated or at least touched by the sauce. Do not add extra water; the chicken will release its own juices as it cooks.
Cover the slow cooker with the lid and cook on LOW for 5 to 6 hours, or on HIGH for 2 1/2 to 3 hours, until the chicken tenderloins are cooked through and reach an internal temperature of 165°F (74°C). Avoid opening the lid during the first half of cooking so the temperature stays consistent.
Once the chicken is done, gently stir the contents of the slow cooker to coat all the tenderloins in the sauce. The cranberry mixture will have thinned into a glossy, sweet-savory pan sauce.
Taste the sauce and adjust seasoning if desired with a pinch of salt or a splash more orange juice for brightness. Serve the chicken tenderloins hot with plenty of the cranberry-orange sauce spooned over each portion.
Variations & Tips
For a slightly less sweet version, replace half of the cranberry sauce with canned diced tomatoes (drained) or reduce the cranberry sauce to 3/4 of the can and add a splash of chicken broth. If you prefer a creamier finish, stir 2 to 3 tablespoons of softened cream cheese or sour cream into the hot sauce right before serving; whisk until smooth. You can also add 1 to 2 cups of sliced carrots or butternut squash on top of the frozen chicken for a built-in vegetable side—just keep the pieces bite-sized so they become tender in the same timeframe. For a stronger herb note, increase the poultry seasoning to 1 1/2 teaspoons or add a sprig of fresh rosemary on top before cooking, removing it before serving. To make this more weeknight-friendly for spice lovers, add a pinch of red pepper flakes or a teaspoon of Dijon mustard to the cranberry mixture for a gentle kick. Leftovers reheat well and can be shredded and tucked into sandwiches or served over toasted bread like an open-faced holiday-style hot chicken sandwich.
