Crockpot Cranberry Chicken

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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