Sunday, November 3, 2013

Posted by Ashley on 11:29 AM 6 comments

This recipe is nothing short of amazing. When prepared in a slow cooker, the chicken stays tender and moist versus overcooked and dry. This is my favorite chicken recipe yet...and it is SO EASY

Supplies Needed:
Crock Pot/Slow Cooker
4 skinless, boneless chicken breast halves
1 bottle Catalina dressing
1 can cranberry sauce
1 envelope onion soup mix

(optional side)
Chedder Jalapeno Diced Potatoes
2-4 red potatoes
cheddar cheese
olive oil
diced jalapenos
cayenne pepper

Being by combining all of the ingredients in a bowl

Place the chicken breasts at the bottom of the crock pot

Pour the mixture over the chicken breasts, and cook on low for 5 hours
(or at least check them at 5 hours, can be left in for up to 6 hours)

When ready to serve, pour an extra spoonful of the sauce over the chicken

For the Potatoes:

Peel and dice up the potatoes
Place in a large zip loc bag
Pour in 1/2 C olive oil
Handful of diced jalapenos
Cayenne pepper

Close the baggy and shake up everything inside
Let the potatoes sit in the fridge for one hour

To prepare,
pour baggy out into a skillet
cook on medium for about 10 minutes flipping occasionally
Cover skillet with tinfoil throughout process

For the last minute, sprinkle the cheddar cheese on top

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  1. what size dressing did you use?

    1. Standard sized Kraft dressing bottle

  2. The only size I saw was 16 oz. It use to come in 8 oz bottles. I used 16 oz when I doubled the recipe. Also, if you have someone over for this who likes dark meat, chicken thighs it is also good. It is in my crock pot now so looking forward to this new version.

    1. I used the 16 oz bottle for this, are you following this recipe or modifying it? Let me know how it goes!

  3. did you use whole cranberry sauce or jellied?

  4. This was so good! I wasn't sure how well the ingredients would go together but it was delicious and my kids loved it!