The original cranberry chicken recipe came from our cousin
Deborah who swears it is one of the go-to dishes in her household. This super
easy crock pot recipe is another fix it and forget it kind of meal that makes
it perfect for weeknights or feeding a crowd. The sweet and savory sauce
reminds me of fall, but is definitely light enough to be eaten all year. I
usually serve it over a bed of brown rice to help sop up all the delicious
cranberry goodness. The only update I made to this recipe is the addition of
greens. They wilt into the sauce so my husband swears you hardly notice them
and yet they give you the extra veggie boost that I am always craving.
4 Boneless,
Skinless Chicken Breasts or 6-8 thighs
1 package of
dried onion soup mix
1 Can, whole
berry cranberry sauce
1/3 bottle French
or Russian dressing (can be regular, low fat or fat free)
1 bag of
baby spinach or one bunch of other greens of choice such as kale, mustard,
collards or swiss chard (chopped)
Put all
ingredients into a crock pot and cook on high for 2 hours or low for 4-6. Serve
over a bed of rice.
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