Wednesday, February 5, 2014

Tangy Cranberry Chicken (step-by-step)

This is one of my favorite dinners.  Maybe it's because you only need 4 ingredients to make it, or maybe because you throw everything into a slow cooker, or maybe because it tastes divine!  Whatever the reason, I love this chicken.
Tangy Cranberry Chicken
4 large chicken breasts (bone-in or boneless)
1 envelope onion soup mix
1 (8oz) bottle Catalina salad dressing 
1 can (16 oz.) whole berry cranberry sauce (do not use the jelly kind)
Place chicken in a slow cooker.  Sprinkle onion soup mix over chicken.  Drizzle dressing over the top.  Dump one can whole cranberry sauce on top.  Cook in 5-7 hours on low.  Serve over Rice or shred chicken and serve sandwich-style on a soft roll or croissant.

NOTE:  To cook in the oven, mix cranberry sauce, dressing, and onion soup mix together.  Place chicken in baking dishPour Sauce over the top.  Cover and bake in a 350 degree oven, 50-60 minutes or until chicken is done.
 Throw 5 large chicken breasts or 12 tenderloins into a slow cooker (I prefer boneless).
 Sprinkle on a packet of onion soup mix
 and drizzle over the top, one bottle (8 oz.) of Catalina dressing.
 Top everything with one can WHOLE cranberry sauce.  No need to stir.
Cook on low 5-7 hours or until chicken is tender.
 Serve over rice or shred chicken and serve it sandwich-style on a soft roll or croissant.

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