Crockpot Cranberry Chicken Or Turkey Recipes

Steps:

• Place the cranberry sauce in a bowl, and mash. Mix in the onion soup mix and orange juice together until the mixture is well combined.
• Spray the inside of a slow cooker with cooking spray, and place the turkey breast into the cooker. Pour the sauce ingredients over the turkey breast. Set the cooker on Low, and cook until the turkey breast is very tender, about 7 hours.

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.

Steps:

• 1. Place chicken breasts in the crockpot.
• 2. Combine remaining ingredients and add to the crockpot, coating chicken well.
• 3. Cover and cook on low 6 to 8 hours.

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.

Steps:

• 1. Spray inside crockpot with a non-stick cooking spray
• 2. (Optional)Lightly brown chicken pieces of your choice before placing in crock pot. I seasoned my chicken with salt, pepper and garlic powder before placing in crockpot.
• 3. Combine all ingredients except water and cornstarch in crock pot/slow cooker. Mix the chicken/turkey in the crockpot with the sauce ingredients.
• 4. Cook and cook on low for 7 to 9 hours, or on high for 3 1/2 to 4 hours. (If you browned the chicken beforehand,cut back on the cooking time since you don't want to overcook the meat.
• 5. Ten minutes before serving, stir together cold water and constarch; add to chicken mixture.
• 6. Cover and cook until thickened for about 10 minutes.
• 7. Note: Turkey breast tenders can be used as well. If you enjoy more sauce, you may double the ingredients to pour over the meat, rice or noodles. The recipe called for 2 lbs turkey tenders. I used 8 chicken thighs for the same amount of ingredients. It seemed to be enough sauce, but I doubled the ingredients to be sure.

Steps:

• Place turkey in a 5- or 6-qt. slow cooker; sprinkle with salt and pepper. Add thyme and dot with butter. Combine cranberry sauce, cider, stock, soup mix, syrup and Worcestershire; pour over turkey. Cook, covered, on low 3-4 hours or until a thermometer inserted in turkey reads at least 165°). Remove turkey and keep warm., Transfer cooking juices to a large saucepan; discard thyme sprigs. Combine the flour and water until smooth. Bring cranberry mixture to a boil; gradually stir in flour mixture until smooth. Cook and stir until thickened, about 2 minutes. Slice turkey; serve with cranberry sauce.

Steps:

• In a large saucepan, combine cranberries, sugar, cider, cinnamon, apples, ginger, mustard, a pinch of salt, and a few twists of black pepper. Cook on medium-high heat until most of the berries pop and the sauce looks thick and jam-like.
• Place potatoes in bottom of slow-cooker. Place chicken on top. Cover with dried cranberries. Add prepared mustard. Pour cranberry sauce over the top. Cook on low 6-8 hours.

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.