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Crockpot Chicken or Turkey

February 9, 2011

I posted about our crockpot turkey back on my old blog but don’t think I ever took pics, etc. Recently we used a roasting chicken instead of a turkey, mainly because they are so much cheaper. To date we have used a full turkey, frozen turkey breast, and now a full chicken. Apparently this is pretty versatile. I think I actually prefer using the chicken as it was very juicy…the last couple times I felt our turkey was still a little dry even with the cranberry sauce topping.


  • Whole turkey, turkey breast, or roasting chicken – we used a 5lb chicken this time
  • 1 can jellied cranberry
  • 1 packet dry onion soup mix


  • Remove skin and any fat from meat – you don’t have to do this but it cuts back on the fat left in the cranberry sauce
  • Place in crockpot. Top with cranberry and onion soup.
  • Cook on low for about 8 hours – it can be done faster or slower. It works too if you meat is fresh or frozen.
  • Flip the meat to breast side down after maybe halfway through once the cranberry sauce has melted so it can cook in the juices.
  • The meat will be falling off the bone when ready. Pick off bones and serve with the cranberry sauce as gravy.
  • We typically don’t take the time to let the cranberry sauce chill in order to scoop fat off top, but certainly get rid of it after it has refrigerated for a while. If you have a fat separator it might work…don’t have one so I don’t know. 🙂
  • This makes the perfect leftover sandwiches! We use the George Foreman grill to make them – just warm up  your meat with some cranberry sauce in the microwave. Take two pieces of sandwich bread and top with cheese, meat and second piece of bread (Kris uses 2 pieces of cheese – on top and one on bottom). Grill until cheese is melted and bread is toasted. The cranberry sauce can make the bread soggy so move fast if you can. Kris sometimes dips his sandwich in the cranberry like a french dip.

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