Crock Pot Cranberry Apple Chicken Breasts Recipes

SLOW-COOKER CRANBERRY CHICKEN

I've been married for 42 years and have 3 children and 2 grandchildren. I love to collect cookbooks and try new recipes. This dish is delicious, easy and good when served with rice and a vegetable side dish. Everyone in the family loves it!-Edith Holliday, Flushing, Michigan

Provided by Taste of Home

Categories Dinner

Time 5h10m

Yield 6 servings.

Number Of Ingredients 8

Slow-Cooker Cranberry Chicken image

Steps:

Place chicken in a 3-qt. slow cooker. In a small bowl, combine the cranberry sauce, barbecue sauce, onion, celery, salt and pepper; pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender. Serve with rice. Freeze option: Cover and freeze cooled chicken and sauce in freezer containers. To use, partially thaw in refrigerator overnight. Reheat in a foil-lined 13x9-in. baking dish in a preheated 325° oven until heated through, covering if necessary to prevent excess browning.

Nutrition Facts : Calories 471 calories, Fat 17g fat (5g saturated fat), Cholesterol 104mg cholesterol, Sodium 791mg sodium, Carbohydrate 44g carbohydrate (32g sugars, Fiber 2g fiber), Protein 34g protein.

Ingredients

1 broiler/fryer chicken (3 to 4 pounds), cut up
1 can (14 ounces) whole-berry cranberry sauce
1 cup barbecue sauce
1 small onion, finely chopped
1 celery rib, finely chopped
1/2 teaspoon salt
1/4 teaspoon pepper
Hot cooked rice

SLOW COOKER CRANBERRY CHICKEN

This is a delicious and easy way to prepare chicken breasts. I like to serve the cooked sauce over mashed potatoes or rice.

Provided by momof2boys

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 4h5m

Yield 4

Number Of Ingredients 4

Slow Cooker Cranberry Chicken image

Steps:

Place the chicken breasts in the bottom of a slow cooker. Pour the salad dressing, cranberry sauce, and onion soup mix over the chicken.
Cook on Low 4 to 6 hours.

Nutrition Facts : Calories 739.8 calories, Carbohydrate 70.5 g, Cholesterol 60.8 mg, Fat 41 g, Fiber 1.9 g, Protein 23.4 g, SaturatedFat 5.9 g, Sodium 1810.3 mg, Sugar 49.8 g

Ingredients

4 skinless, boneless chicken breast halves
1 (16 ounce) bottle Catalina salad dressing
1 (14.5 ounce) can whole berry cranberry sauce
1 envelope onion soup mix

SLOW-COOKED CRANBERRY CHICKEN

I wanted to find a creative way to use my leftover cranberries from Thanksgiving dinner. This sounds like an unlikely combination, but the results are incredible! -Lisa Workman, Boones Mill, Virginia

Provided by Taste of Home

Categories Dinner

Time 5h10m

Yield 4 servings.

Number Of Ingredients 8

Slow-Cooked Cranberry Chicken image

Steps:

Place chicken in a 4-qt. slow cooker. In a small bowl, combine cranberries, brown sugar, molasses, orange juice, vinegar and mustard; pour over chicken., Cook, covered, on low 4-5 hours or until chicken is tender. Remove meat from bone or shred if desired. Serve with cranberry mixture and rice.

Nutrition Facts :

Ingredients

4 bone-in chicken breast halves (10 ounces each), skin removed
1-1/2 cups fresh or frozen cranberries, chopped
1/2 cup packed brown sugar
1/4 cup molasses
2 tablespoons orange juice
2 tablespoons cider vinegar
2 teaspoons prepared mustard
Hot cooked rice

CROCK POT CRANBERRY CHICKEN

Make and share this Crock Pot Cranberry Chicken recipe from Food.com.

Provided by Lennie

Categories Chicken Thigh & Leg

Time 8h15m

Yield 4-6 serving(s)

Number Of Ingredients 7

Crock Pot Cranberry Chicken image

Steps:

Place onion in slow cooker, then arrange thighs over onion.
Combine remaining ingredients together and whisk well; spoon over chicken, making sure to get some on every piece.
Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.

Nutrition Facts : Calories 268, Fat 5, SaturatedFat 1.3, Cholesterol 102.1, Sodium 1013.8, Carbohydrate 30.8, Fiber 1.4, Sugar 28, Protein 24.8

Ingredients

1 cup sliced onion
12 skinless chicken thighs
1 cup whole berry cranberry sauce
1 tablespoon low-sodium beef bouillon cube
1 teaspoon apple cider vinegar
1 teaspoon prepared mustard
1 1/2 teaspoons salt