Tuesday, December 4, 2012

Savvy Slow Cookin’ ~ Cranberry Chicken


It’s time for Round 3 of Savvy Slow Cookin’ with Jenn & Heidi.  Have you been making use of your slow cooker this past month?  If so, then we want to hear about it!  Blog about the great meals you’ve been creating, then come back here and link up.  You don’t have to link up today – you have all month to link up – AND you can link up more than once!  If you use your Crock-Pot® weekly, go ahead and plan a to link up each week (make it a weekly theme on your blog!) 

Several months ago, my mom went to babysit my nephews at my brother’s house.  She mentioned smelling something delicious that my sister-in-law had in the crock pot – some sort of chicken. I remember her telling me that there were only a few ingredients.  That’s about as far as that conversation got. 

My friend Crystal (from Logistically Large) swears by the Fix It & Forget It™ cookbooks.  Recently, I found a copy of Fix-It and Forget-It Recipes for Entertaining at our local bargain store and grabbed it up.  Upon closer inspection, I could totally see why Crystal loves this series of cookbooks (I’ll definitely be adding more to my collection.

Anyway, while scouring the Chicken Main Dishes section, I came upon a recipe called Blue Ribbon Cranberry Chicken and was reminded of my mom’s comments about my SIL’s recipe.  I added it to our menu for this month and made it yesterday.  (Sorry, there are no pictures to share – when we get home after being gone all day, everyone just wants to eat!)  Below is the  recipe, with my personal tweaks . . .


  • 2-3 lb. chicken, cut up  (I used 2 large breasts, cut into smaller pieces)
  • 16-oz. can whole cranberry sauce
  • 8-oz. bottle Russian salad dressing (I used Catalina)
  • 1 pkg. dry onion soup mix


  1. Place chicken pieces in Crock-Pot®.
  2. Combine other 3 ingredients in a bowl and mix together.  Pour over chicken.
  3. (The original recipe said to “cover and chill for 1-8 hours or overnight” – I skipped this step and the recipe was still delicious!)
  4. Cook on low for 6-8 hours (or high for 4 hours).
  5. Serve over rice or noodles. 

I must say that my husband (who loves rice pudding) refuses to eat rice in any other form.  So, I always make noodles for him and the kids when I have a recipe that says “serve over rice or noodles”.  However, I much prefer rice with dishes like this  because it soaks up the juices much better than noodles do.  Since we were pressed for time yesterday, I decided to run into the Chinese restaurant (we pass one on our way home from orchestra) and ordered a container of rice.  Quick, easy, and cheap! 

And, just because I know that I would want to see a picture if I were reading this recipe on a blog, I took a picture of my not-so-attractive bowl of (cold) leftovers – that I’m very excited to heat up and eat for lunch today!


Now it’s YOUR turn! 


(FYI: This post contains affiliate links.)

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