Grease the Slow Cooker: Lightly coat the inside of your slow cooker with nonstick spray or a splash of oil for easy cleanup and to prevent sticking.

Season the Chicken: Sprinkle salt and black pepper on both sides of the chicken breasts, then place them evenly in the bottom of the slow cooker.

Mix the Sauce: In a mixing bowl, combine the cranberry sauce, French dressing, and onion soup mix. Stir until well-blended and smooth.

Add the Sauce: Carefully pour the cranberry mixture over the chicken breasts, ensuring they are fully covered.

Cook the Chicken: Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until fully cooked and tender.

Shred the Chicken: Once cooked, use two forks to shred the chicken right in the slow cooker, mixing it into the sauce.

Adjust Seasoning: Taste and adjust seasoning with extra salt and black pepper if needed.

Serve Hot: Dish out the chicken with sauce on top, garnished with freshly chopped parsley.