Slow Cooker Cranberry Chicken
Make this delicious cranberry chicken meal with just 4 ingredients - chicken breasts, French onion soup mix, French onion dressing, and cranberry sauce.
Servings: 6
Ingredients
- 2 lbs. boneless skinless chicken breasts
- 1 cup creamy french dressing
- 15 oz. can whole cranberry sauce divided
- 1 oz. packet lipton onion soup mix
Serving ideas
- serve over mashed potatoes or rice
Instructions
- Add the chicken breasts to the slow cooker.
- Pour over the creamy French dressing and sprinkle over the Lipton onion soup mix.
- Spread over HALF of the cranberry sauce.
- Cook on low for 5-6 hours or on HIGH For 4 hours.
- When the cooking time is up, degrease the sauce. Do this by laying paper towels over the sauce in the slow cooker.
- Next you can decide to serve the chicken breasts whole or shredded. Serve the chicken with the remaining cranberry sauce on top.
Notes
- You can use Catalina salad dressing as a substitute for French dressing. While it will alter the flavor profile slightly, the tangy sweetness of Catalina dressing can complement the cranberry sauce and chicken well.
- Allow the leftover chicken to cool to room temperature before transferring it to an airtight container or resealable plastic bag. Refrigerate for 3-4 days. You can also freeze them for longer-term storage. Place the cooled chicken in a freezer-safe container or resealable freezer bag, removing as much air as possible to prevent freezer burn. Store for 2-3 months.
Nutrition
Calories: 299kcal | Carbohydrates: 32g | Protein: 33g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 558mg | Potassium: 613mg | Fiber: 1g | Sugar: 23g | Vitamin A: 76IU | Vitamin C: 3mg | Calcium: 16mg | Iron: 1mg
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