This recipe is for oven baking. I decided that it was a lazy day, so I put it into the slow cooker for 6 hours on low instead.
I was exhausted after prepping this. Seriously, I had to open a whole can all by myself!
Ridiculous the things I am expected to do!
Allan loves cranberry sauce. So, whenever I can get my hands on fresh cranberries I buy a lot and make a couple of different sauces, one with orange juice and one with something a little more alcoholic.
But, I seem to always have a can of cranberry sauce in the cupboard, as fresh cranberries are not all that accessible currently. And for a really fast chicken dinner a can of cranberry sauce is perfect.
Of course, sticking it in the slow cooker is the fast part. The cooking part is slow…
6 skinless, boneless chicken breasts
1 1/2 (1 ounce) packages dry onion soup mix
1 (16 ounce) can jellied cranberry sauce
1 cup French dressing
Place the chicken breasts in a glass or non-reactive baking dish.
Stir the onion soup mix, cranberry sauce, and French dressing together in a bowl until well blended. Pour over the chicken breasts. Cover the baking dish with plastic wrap, and refrigerate at least 8 hours.
Preheat oven to 350 degrees F (175 degrees C).
Remove plastic wrap from the baking dish, and cover loosely with aluminum foil.
Bake chicken in preheated oven until top is bubbly and slightly browned, about 1 hour and 15 minutes.
Or, you can take my route and throw it all in the slow cooker for 6 hours on low.