Well, it turned out okay, so here's the recipe! For those of you who don't know what I'm talking about, this post will reveal all.
Blue Ribbon Cranberry Chicken
From The Really Long Titled Slow Cooker Magazine
2 1/2 to 3 lbs chicken, cut up (I used 6 breasts)
16 oz. can whole berry cranberry sauce
8 oz bottle Russian salad dressing
1 envelope dry onion soup mix
Rinse chicken and pat dry with paper towels. Place chicken in slow cooker. Combine cranberry sauce, salad dressing and soup mix. Pour over chicken. Cover and chill 1 - 8 hours or overnight. Cook on high 4 hours or on high 1 hour and then on low 5 - 7 hours. Serve chicken and sauce over noodles or rice.
Changes:
Okay. I didn't read the recipe all the way. I put my frozen chicken breasts in the slow cooker. I didn't rinse them or refrigerate the whole thing. I didn't have the cranberry sauce, so I used instead, strawberry jello (didn't have any cranberry) and about 12 oz. of fresh (frozen)cranberries. My chicken was a lovely pink shade, but it tasted quite good. Would I personally recommend using my exact same method? Maybe, if you had to. We did eat leftovers for a few days, and Melissa liked it. She actually ate all of the chicken we gave her and asked for more. I might try this again the correct way.
3 comments:
Melissa seems to be really enjoying this dish. I will have to try this one on my two.
Did you use boneless or bone-in?
Boneless Chicken breasts for me! Bone-In is NASTY. :)
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