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
Crock Pot/Slow Cooker
4 skinless, boneless chicken breast halves
1 bottle Catalina dressing
1 can cranberry sauce
1 envelope onion soup mix
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(optional side)
Chedder Jalapeno Diced Potatoes
2-4 red potatoes
cheddar cheese
olive oil
diced jalapenos
cayenne pepper
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Being by combining all of the ingredients in a bowl
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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)
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When ready to serve, pour an extra spoonful of the sauce over the chicken
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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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what size dressing did you use?
ReplyDeleteStandard sized Kraft dressing bottle
DeleteThe 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.
ReplyDeleteI used the 16 oz bottle for this, are you following this recipe or modifying it? Let me know how it goes!
Deletedid you use whole cranberry sauce or jellied?
ReplyDeleteThis was so good! I wasn't sure how well the ingredients would go together but it was delicious and my kids loved it!
ReplyDeleteGreeat read thanks
ReplyDelete