Cranberry Chicken is one of those classic “fix-and-forget” meals I find myself coming back to over, and over. My family loves the sweet/savory flavors, and I think the chicken goes especially well served over nutty brown rice. This is the time of year is when cranberry sauce is at it’s best price, so why not stock up on a few extra cans for an easy slow-cooked meal.
Pam @ Onceamonthmom.com
- 1 can whole berry cranberry sauce
- 1 packet dried onion soup mix
- 1 cup Catalina or French salad dressing
- 2 teaspoons garlic, minced
- 2 pounds boneless, skinless chicken breast
Place ingredients in a slow cooker. Cook on high 3-4 hours or low 5-6 hours or until chicken is tender. Serve over rice, if desired.
Instead of cooking, place ingredients in a large freezer bag; seal, label and freeze. To serve: Thaw. Dump bag contents in a slow cooker. Cook on high 3-4 hours or low 5-6 hours or until chicken is tender. Serve over rice, if desired.
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