Slow Cooker Cranberry Chicken
This meal is a delicious and easy-to-make dish that combines the flavors of tender chicken with the sweetness and tartness of cranberries. You’ll love how it requires minimal hands-on effort and yields a flavorful result.
Servings - 4 servings
Ingredients
- 4 small boneless chicken breasts
- 15 oz can whole cranberries
- 1 cup French salad dressing
- 2 Tbsp minced onion
- Salt and pepper
- Side: rice
- Side: veggies
Instructions
- Open the can of whole cranberries.
- In a small mixing bowl, combine the whole cranberries with the French salad dressing and minced onion.
- Place the chicken breasts in the base of the slow cooker and season with salt and pepper. Pour the cranberry sauce mixtures over the top. Set on low and cook for 8 hours.
- Cook the rice as directed.
- Prepare veggies.
- Serve Slow Cooker Cranberry Chicken with side of veggies and rice.
Freezer Meal Prep Directions
- In a small mixing bowl, combine the 2 cans of whole cranberries with 2 cups French salad dressing and 4 Tbsp minced onion.
- To a gallon-size plastic freezer baggie, add the chicken breasts and prepared sauce.
- Remove as much air as you can and seal. Freeze up to 6 months in your fridge freezer or 12 months in a deep freezer.
Freeze & Thaw Instructions
- Put baggie in the freezer and freeze up to 6 months in fridge freezer or 12 months in a deep freezer. Thaw in the fridge overnight, or a warm bowl of water for about 20 minutes, before transferring to the slow cooker and cooking on low for 8 hours.
- Serve with rice and veggies.