Tips for the Best Results
Use whole-berry cranberry sauce rather than jellied. The difference matters more than it might seem: whole-berry sauce contributes better texture to the finished dish, retains some of its character during the long cook, and produces a sauce that looks noticeably more appealing than the uniformly smooth result from jellied sauce. If you only have jellied cranberry sauce available, it will work, but whole-berry is worth seeking out. Similarly, use the condensed cream of chicken soup straight from the can without diluting it — the concentrated form provides the right consistency for the sauce, and adding water would thin it too much before the chicken's own juices have had a chance to contribute.
If you would like a thicker, more glazed sauce at the end of cooking, there are two options. The first is to remove the lid and turn the heat to HIGH for the final 15 to 20 minutes, allowing some of the moisture to evaporate and the sauce to reduce slightly. The second is to mix one tablespoon of cornstarch with one tablespoon of cold water in a small bowl until smooth, stir this slurry into the sauce in the slow cooker, replace the lid, and cook on HIGH for another 15 minutes until the sauce has thickened. Either approach produces a glossier, more concentrated sauce that clings to the chicken more effectively.
Leftovers keep well in an airtight container in the refrigerator for up to four days and reheat easily in the microwave. The chicken and sauce actually improve slightly overnight as the flavors meld and deepen — leftover cranberry chicken heated and served over fresh rice the next day is frequently judged better than the original dinner, which is a high bar given how good the original dinner already is. For a completely different second meal, pile leftover shredded cranberry chicken onto toasted sandwich rolls or slider buns for an easy and unusually good lunch that requires essentially no additional effort.
