CROCKPOT CRANBERRY CHICKEN
INGREDIENTS
4 Chicken Breasts (1.5 to 2 pounds) 1 can (14 oz) Whole Cranberry Sauce 1 bottle (8 oz) Kraft Catalina Dressing 2 tablespoons white sugar
FREEZER COOKING DIRECTIONS
- Label a gallon size freezer ziplock bag.
Cranberry Chicken
Crockpot 4-5 hours low or 2 hours on high
- To save freezer space, pound the chicken with a meat mallet to make it a little flatter.
- Put the following into the labeled ziplock freezer bag: Chicken Breasts, Katalina Dressing, Cranberry Sauce and Sugar. Add more sugar to sweeten the taste if desired.
- The night before you plan to cook the chicken, take the ziplock bag out of the freezer and move it to the refridgerator so that it can thaw overnight. Or if you’re short on time or forgot to thaw it, place the sealed frozen bag into the sink with some hot water until you can break it up into a few chunks that fit into your crockpot. When you’re ready to cook, simply dump the freezer bag kit into the crockpot.
- Note all crockpots cook differently. Adjust the cooking time as needed until the chicken reaches 160 degrees. My crockpot typically requires 2.5 hours on high or 4-5 hours on low to cook the chicken.
- Right before dinner time, prepare a few side dishes and dinner is done!
MAKE TODAY CROCKPOT DIRECTIONS
- Put the following into the crockpot: Katalina Dressing, Cranberry Sauce and Sugar. Give it a quick stir. Add the chicken breasts and cover with the sauce.
- Serve with side dishes such as sweet potatoes, stuffing, mashed potatoes or green beans.
I love this recipe because it is quick to assemble on Freezer Cook Day! Just label a bag and dump in a few ingredients and you’ll have a crockpot kit complete in under 5 minutes!
On cook day, you just dump the kit into the crockpot! After a few hours it looks like this:
Quick prep sides – microwave sweet potatoes and Stove Top stuffing.
I love that there are leftovers we can pack for lunch!
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