Pressure Cooker Cranberry Chicken Recipes

Steps:

• Mix onion soup, cranberry sauce and french dressing together. Place chicken in pressure cooker and top with cranberry mixture. Bring to pressure and cook 12 minutes. Meanwhile cook egg noodles according to package directions on your stove. When pressure is released, open top and stir in cooked egg noodles. The dish is ready to serve.

Steps:

• In a large skillet, saute the chicken and onion in butter until chicken is no longer pink. Add the chili sauce, cranberry sauce, brown sugar, vinegar, Worcestershire sauce and mustard. Simmer, uncovered, for 5 minutes. Serve over rice or noodles.

Steps:

• Whisk together first 10 ingredients. For chicken, use a sharp knife to cut through two wing joints; discard wing tips. Place wing pieces in a 6-qt. electric pressure cooker; sprinkle with salt. Pour cranberry mixture over top. Lock lid; close pressure-release valve. Adjust pressure to high for 10 minutes. Quick-release pressure. , Remove wings to a 15x10x1-in. pan; arrange in a single layer. Preheat broiler. Meanwhile, skim fat from cooking juices in pressure cooker. Select saute setting and adjust for low heat. Bring juices to a boil; cook, stirring occasionally, until mixture is reduced by half, 20-25 minutes. In a small bowl, mix cornstarch and water until smooth; stir into juices. Return to a boil, stirring constantly; cook and stir until glaze is thickened, 1-2 minutes. , Broil wings 3-4 in. from heat until lightly browned, 2-3 minutes. Brush with glaze before serving. Serve with remaining glaze.

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:

• 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.