Directions
Place the chicken breasts in the bottom of your slow cooker.
In a medium bowl, combine the cranberries, orange juice, honey, soy sauce, thyme, salt, and pepper. Pour this mixture over the chicken.
Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and cooked through.
Once cooked, remove the chicken from the slow cooker and set aside.
In a small bowl, mix the cornstarch and water to create a slurry. Stir this into the sauce in the slow cooker to thicken it.
Return the chicken to the slow cooker and coat with the thickened sauce.
Sprinkle the orange zest over the top before serving.
Variations & Tips
For a bit of heat, add a pinch of red pepper flakes to the sauce. You can also substitute chicken thighs for the breasts if you prefer a richer flavor. If fresh cranberries are unavailable, dried cranberries can be used, but reduce the honey to balance the sweetness. For a more pronounced citrus flavor, add a splash of lemon juice along with the orange juice.
