On Friday I did some freezer cooking which included cooking up the four bags of frozen cranberries I had. I made a simple cranberry sauce that was so easy and turned out so good we were looking for excuses to eat it (like on bread, or by the spoonful!). Today we used some of the sauce to make a sweet and tangy chicken sauce in the Crockpot. Sorry for the lack of recipe, I was in a hurry to get something cooking before we left for church, and didn’t really write down what I added. But here’s my best guess.
Cranberry Chicken
- 4-6 chicken breasts
- 1 cup cranberry sauce
- 2 TBSP barbecue sauce
- few dashes of hot sauce
- sprinkling of salt
- 1 tsp. minced garlic
Dump all in Crockpot and cook on high until chicken is done (4-6 hours). Serve over rice.
On Our Menu: Cranberry Chicken, Brown Rice, Peas, cupcakes
I have another recipe for Cranberry Chicken that uses Catalina dressing and onion soup mix, but I was out of both, so I just used what I found in the fridge, and it was just as good! The sauce was sweet, tangy, and savory, and so good with the chicken and the nutty rice balanced out the sweet. Loved this. And so easy. I even used frozen chicken! Make again :).