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Categories:Viewed: 38 - Published at: 7 years ago
Ingredients
- 2 cans whole cranberry sauce
- 8 ounces French dressing or Raspberry Vinaigrette
- 1 cup chicken broth
- 1 package onion soup mix
- 1 teaspoon seasoned salt
- 1/2 teaspoon black pepper
- 1 cup onion chopped, optional
- 4 pounds skinless boneless chicken
Method
- Chop onion and set aside.
- In large bowl whisk together cranberry sauce, dressing, chicken broth, soup mix, chopped onion, salt, and pepper.
- Divide chicken into two gallon size freezer bags. Be sure to label bags!
- Divide cranberry mixture into freezer bags over chicken. Freeze until needed.
- Thaw; pour contents into slow cooker. Cook on low for 4-5 hours or high for 2-3 hours, or place in casserole dish and bake at 400 degrees for 30-40 minutes
