Crock Pot Cranberry Chicken

From: DebS #2

On Sep 10, 2009

Very good! I used 4 boneless skinless chicken breasts and thickened the sauce and added the rest of the can of cranberry sauce right before serving. I served it with seasoned wild rice mix. It's a keeper!

From: mich26

On Jun 7, 2009

This is for my own records, I'll put a rating up when it's done! Made this Mar 31, 2009 - Used half a large onion, chopped; 4 BLSL chicken breasts, frozen; 1 can whole cranberries in sauce; 4 beef bouillon cubes; white vinegar; mustard as called for; 1/2 tsp salt (hope it's not too salty, I used regular beef bouillon cubes!!, didn't realize it called for low-sodium and wondered why it called for so much salt!). Finally remembering to rate it. We thought it was great! Tastes a lot like the recipes calling for onion soup mix and catalina dressing, but simpler and from scratch.

From: Miss Annie

On Sep 16, 2002

Thanks Lennie, for posting such a great tasting recipe. I loved the cranberries and sauce in this dish. I used boneless, skinless thighs and cooked for about 7 hours. It was almost too easy and I thought maybe I would feel some guilt about not slaving away in the kitchen....but no! It was so good. It is indeed a dish to serve company, and I will do just that. Thanks for sharing.

From: ketchupqueen

On Oct 24, 2003

This recipe is the best! It's so easy to make, I almost feel guilty serving it to my husband and friends, but the rave reviews I get each time I make it assuage that somewhat! I like it with spicy mustard, and it's turned out great whether made with powder or "grainy" boullion. I use regular boullion and omit the salt, though. It works just fine. This dish always comes up when my husband is discussing his favorite foods or how well I cook. Thanks so much!