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
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
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
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.
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
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
CROCK POT CHICKEN WITH CRANBERRIES
A nice easy dish for those busy days around the holidays. Put this on before going shopping and dinner is waiting when you get home! Serve with rice or couscous and a veggie. Boneless chicken thighs could be used also. EDITED TO ADD: The 6 hour cooking time is based on my very old crockpot, but I have noticed my newer crockpot cooks hotter, so 4 hours on low may be plenty.
Provided by Outta Here
Categories Chicken Breast
Time 6h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Place all ingredients, except flour and water, in the crock pot.
- Cover and cook on LOW 4-6 hours (depending on how hot your pot runs), until chicken is tender.
- Mix flour with cold water and add to pot in the last 15 to 20 minutes and cook until thickened.
- Taste and adjust seasonings.
JOHN'S CROCK POT CRANBERRY CHICKEN
A delicious recipe for the upcoming fall season. I like using chicken thighs rather than breasts in the crock pot as they stand up better to the longer cooking and add more flavor to the dish. Do not overcook the thighs. Six hours is about as long a cooking time as you'll need. I actually use a little less time. This recipe was posted by Wolverine on the TOHBB.
Provided by Lorraine of AZ
Categories Easy
Time 6h10m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Place onion slices and cranberries in the bottom of your crock pot. Arrange chicken on top.
- In a small bowl, mix together the catsup, brown sugar, dry mustard and vinegar. Pour over the chicken.
- Cover and cook on low setting about 6-7 hours or until the chicken is tender.
- To serve: lift the chicken out and set on serving platter. Cover and keep warm in your oven on a low setting. Mix the cornstarch and water until smooth. Turn the crock pot to high setting and add cornstarch mixture. Cover and cook this for about 15 minutes more or until the sauce thickens. Season to taste with salt and pour the sauce over the chicken.
Nutrition Facts : Calories 413.1, Fat 11.5, SaturatedFat 2.9, Cholesterol 236.1, Sodium 416, Carbohydrate 18.2, Fiber 1.5, Sugar 11.8, Protein 56.6
FESTIVE CROCK POT CRANBERRY CHICKEN
Make and share this Festive Crock Pot Cranberry Chicken recipe from Food.com.
Provided by Julesong
Categories Chicken
Time 8h10m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Add all ingredients to the crock pot.
- Cook 8 to 10 hours, until done.
- Serve over hot cooked rice.
CRANBERRY BARBECUE CHICKEN - CROCK POT
This is a variation of an old favorite, cranberry chicken...adding the barbecue sauce adds a little zest!
Provided by TishT
Categories Chicken
Time 6h5m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients in a slow cooker.
- Cover and bake on high for 4 hours or on low for 6-8 hours.
- Before serving, you may want to pull the meat out and thicken the sauce with flour or corn starch (optional).
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4.3/5 (9)Total Time 30 minsCategory Main CourseCalories 399 per serving
- Remove the chicken from the refrigerator and place on a plate or tray. Sprinkle with salt and pepper and let come to room temperature while you prepare the glaze.
- In a large, deep skillet, heat 1 tablespoon olive oil over medium high. Add the shallot and sauté until fragrant and beginning to brown, about 2 minutes. Add the cranberries, water, cider vinegar, and honey. Cook until the berries soften and begin to lose their shape, 5-8 minutes. Stir often so that the berries cook on all sides and much of the liquid cooks away. Once soft, roughly smash the berries with the back of a wooden spoon so that they burst, then stir in the ginger, salt, and allspice. The mixture will be very thick.
- Transfer the cranberry glaze to a bowl. With a paper towel, carefully wipe the skillet clean, then heat the remaining 1 tablespoon olive oil over medium high. Once hot and shimmering, add the chicken thighs in a single layer, seasoning-side down. Let the chicken cook for 5-7 minutes undisturbed, until the first side is golden brown and does not stick to the pan. For the best browning, try not to move the chicken around in the pan as it cooks. Flip the chicken over, then cook it an additional 4-6 minutes, until the juices run clear and a meat thermometer inserted in the center reads 165 degrees F. Transfer the chicken to a serving plate and spoon the cranberry glaze over the top. Let rest 5 minutes, sprinkle with chopped fresh thyme, and serve with extra cranberry glaze for dipping.
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4.9/5 (75)Total Time 4 hrs 5 minsCategory Main CourseCalories 415 per serving
- Whisk together French dressing and cranberry sauce. Pour over chicken. Turn chicken to coat all sides of the chicken.
- Cover and cook on high for 3-4 hours or on low for 6 hours until chicken is cooked through. Garnish with toasted pine nuts and chopped parsley if desired and serve.
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