shredded chicken and cranberry sauce
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Shredded Chicken with Cranberry Sauce

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Shredded and Chicken with Cranberry Sauce is a delicious mix of sweet and salty. With shredded chicken in a gravy sauce that can be poured over mashed potatoes, dinners rolls or rice then served along side a homemade cranberry sauce.

shredded chicken gravy poured over a dinner roll

This Shredded Chicken with Cranberry Sauce Recipe is a hearty satistfying dish that reminds me of a holiday style meal everytime I have it. It is likely the cranberry sauce that brings that feel to it. But cranberries have such a short time on our grocery shelves that I like to incorperate them as much as I can before they disappear.

What  You’ll Need To Make Shredded Chicken with Cranberry Sauce

2 large chicken breast

4 cups of chicken stock (homemade is best but Swanson’s will work)

1 large bay leaf

2 tbsp flour

2 tbsp butter

Salt and cracked black pepper to taste

For the Cranberry Sauce

1 cup apple juice

1/2 cup of brown sugar

1/2 cup white sugar

1-12 oz bag of cranberries

Directions For Cranberry Sauce

Beginning with the cranberry sauce which you can make ahead by combining all the ingredients and let simmer over medium low heat, stirring occasionally. Cranberries are ready when cooked down into the desired consistency.

Directions For Shredded Chicken

In a medium pot, place the chicken breasts, stock and bay leaf inside. Salt and pepper a bit. Bring chicken to a simmer and let them cook all the way through.

Once the chicken is cooked, remove the breasts and set aside to cool down a little for shredding.

Take a bowl and strainer and pour the stock out making sure to strain out the small bits from cooking the chicken and the bay leaf.

Place the pot back on the stove and add your butter. Once melted add the flour and whisk to move it about the pan.

Once combined slowly begin adding back the stock and whisk until the roux (flour mixture) is worked into the stock.

When the gravy is thickened, add the shredded chicken back into the pot.

Salt and pepper again if needed. Serve on mashed potatoes, dinner rolls or rice alongside a side of cranberry sauce.

shredded chicken and cranberry sauce
shredded chicken gravy poured over a dinner roll

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shredded chicken and cranberry sauce

Shredded Chicken and Cranberry Sauce

Yield: 6 servings
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Shredded chicken in gravy made to serve over mashed potatoes with cranberry sauce on the side

Ingredients

  • 2 Large Chicken Breast
  • 4 cups of Chicken Stock (homemade is best but Swanson’s will work)
  • 1 large bay leaf
  • 2 tbsp flour
  • 2 tbsp butter
  • Salt and Cracked black pepper to taste
  • For the Cranberry sauce:
  • 1 12 oz bag of fresh cranberries
  • 1/2 cup packed brown sugar
  • 1/2 cup white sugar
  • 1 tsp cinnamon (optional)
  • 1/2 cup apple juice

Instructions

  1. Begin with the cranberry sauce which you can make ahead by combining all the ingredients for the sauce and let them simmer over medium low heat, stirring occasionally. Cranberries are ready when cooked down into the desired consistency.
  2. In a medium pot, place the chicken breasts, stock and bay leaf inside.
  3. Salt and pepper a bit.
  4. Bring chicken to a simmer and let them cook all the way through.
  5. Once the chicken is cooked, remove the breasts and set them aside to cool down for shredding.
  6. Take a bowl and strainer and pour the stock out making sure to strain out the small bits from cooking the chicken and the bay leaf.
  7. Place the pot back on the stove and add your butter.
  8. Once melted add the flour and whisk to move it about the pan.Once combined slowly begin adding back the stock and whisk until the roux (flour mixture) is worked into the stock.
  9. While the gravy thickens, shred the chicken.
  10. Add it directly back into the gravy.
  11. Salt and pepper again if needed.
  12. Serve over mashed potatoes with a good side of cranberry sauce.

Notes

*Shredded chicken can be served over mashed potatoes, dinner rolls or rice

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 335Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 49mgSodium: 393mgCarbohydrates: 51gFiber: 3gSugar: 39gProtein: 17g

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