Can I use chicken breasts instead of thighs?

Absolutely. Chicken breasts work perfectly in this One Pot Cranberry Orange Chicken & Potatoes recipe if you prefer leaner meat. The key is to watch the cooking time closely. Breasts can dry out if overcooked, so I recommend checking for tenderness around the 4½-hour mark when cooking on low.

Can I use dried cranberries instead of fresh or frozen?

Fresh or frozen cranberries give the best texture and tang, but if you only have dried ones, soak them in warm water or orange juice for about 10 minutes before adding them. They’ll plump up and release sweetness that complements the sauce beautifully.

Can I make this recipe in the oven instead of a slow cooker?

Yes, you can bake it in a covered Dutch oven or casserole dish at 375°F for 45–55 minutes. Stir halfway through to make sure the potatoes cook evenly and the sauce thickens nicely.

What can I serve with this dish?

It’s a full meal on its own, but I love pairing it with something fresh to balance the rich glaze. A simple green salad or roasted vegetables works perfectly. If you want to stick with the cozy theme, try my Maple Rosemary Chicken & Potatoes for another hearty one-pan favorite.

Can I store and reheat leftovers?

Definitely. This recipe keeps well for up to 3 days in the fridge. The flavors deepen overnight, making it even better the next day. Reheat gently in a skillet or microwave until warmed through, adding a splash of orange juice to loosen the sauce if needed.

One Pot Cranberry Orange Chicken & Potatoes | 5-Star Comfort Dinner Recipe

Name: One Pot Cranberry Orange Chicken & Potatoes
Prep time: 10 min
Cook time: PT-490802H57M49S
Total time: PT-490802H57M49S
Cuisine: American
Ingredients: 4 boneless skinless chicken thighs or breasts; 4–5 small baby potatoes, halved; 1 cup fresh or frozen cranberries; 1 cup orange juice; 2 tablespoons maple syrup; 1 tablespoon soy sauce; 1 teaspoon minced garlic; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; Salt & pepper to taste

Description

Juicy chicken and tender baby potatoes slow-cooked in a sweet and tangy cranberry orange glaze, a cozy one-pot dinner that tastes like the holidays all year long.

Ingredients

4 boneless skinless chicken thighs or breasts

4–5 small baby potatoes, halved

1 cup fresh or frozen cranberries

1 cup orange juice

2 tablespoons maple syrup

1 tablespoon soy sauce

1 teaspoon minced garlic

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt & pepper to taste

Instructions

1. Place the halved baby potatoes at the bottom of your crockpot.

2. Nestle the chicken thighs or breasts on top of the potatoes.

3. In a bowl, whisk together orange juice, maple syrup, soy sauce, garlic, thyme, rosemary, salt, and pepper until smooth.

4. Add the cranberries over the chicken and pour the orange mixture evenly over everything.

5. Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours until the chicken is tender and the potatoes are soft.

6. Once cooked, spoon the sauce over the top to coat the chicken in a glossy cranberry orange glaze.

7. Serve warm straight from the pot for a cozy and flavorful dinner.

Notes

This One Pot Cranberry Orange Chicken & Potatoes recipe brings together sweet, tart, and savory flavors with minimal effort.

For extra richness, use chicken thighs instead of breasts.

You can substitute honey for maple syrup if you prefer a different sweetness.

Store leftovers in the fridge for up to 3 days and reheat with a splash of orange juice to refresh the glaze.

Prep Time: 10 mins
Cook Time: 6 hrs
Category: Dinner
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 340
Sugar: 15g
Sodium: 710mg
Fat: 10g
Saturated Fat: 2.5g
Unsaturated Fat: 6.5g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 2g
Protein: 36g
Cholesterol: 100mg

Keywords: one pot cranberry orange chicken, slow cooker chicken, holiday chicken dinner, cranberry chicken with potatoes, maple orange chicken recipe