Monday, November 30, 2009

Crock Pot Cranberry Chicken

3 Comments

I was making Thanksgiving for one this year. Our son is still in Iraq via the Army and our daughter was busy with her little family. Hubby wanted lobster, but that is not appealing to me, so we decided to cook for ourselves. Turkey seemed like a lot of work for one person (even though I would have loved the leftovers!)

I wanted something in the crock pot, something new, and something "Thanksgivingly". This recipe seemed like a good fit:


4 boneless, skinless chicken breasts
1 can whole berry cranberry sauce
1 package dry onion soup mix
8 oz. Catalina or French dressing

Cook chicken in crock pot on high for 3 hours; drain and return chicken to crock pot. Mix the other ingredients in a bowl; pour over chicken and cook on high for 30 minutes.

I had chicken tenders, so used those instead of breasts.
I followed the directions as instructed.



It was very yummy and festive! But you know what I discovered? It was even more tasty the second day, and even better the third day!

I feel the onion soup mix didn't have enough time in the 30 minutes to "cook" and all the flavors didn't have time to simmer.

Next time, I will put all the ingredients in the crock pot at the same time. I think that will help it taste wonderful on the first day.




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3 comments:

Cole December 1, 2009 at 8:48 PM

That looks really good, Pamm!

Martha's Menagerie December 2, 2009 at 7:31 PM

Definitely sounds like the holiday flavors combined - and easy!

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