Festivecrockpotcranberrychicken Recipes

Steps:

• Place the chicken breasts in a glass or non-reactive baking dish.
• Stir the onion soup mix, cranberry sauce, and French dressing together in a bowl until well blended. Pour over the chicken breasts. Cover the baking dish with plastic wrap, and refrigerate at least 8 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Remove plastic wrap from the baking dish, and cover loosely with aluminum foil.
• Bake chicken in preheated oven until top is bubbly and slightly browned, about 1 hour and 15 minutes.

Steps:

• Preheat oven to 350°F
• Mix onion soup, whole cranberry relish and Catalina salad dressing together in a bowl.
• Place chicken breasts in the bottom of the baking dish and pour the cranberry mixture over the chicken. Sprinkle a little fresh rosemary and dried cranberries over the chicken, if desired.
• Cover the dish and bake for 45 minutes. Remove the cover and bake an additional 15-20 minutes. Serve.

Steps:

• Mix the first three ingredients together in a bowl.
• Place the chicken pieces in a baking dish.
• Pour the sauce over the chicken to coat evenly.
• Bake covered at 350 degrees F.
• Uncover for the last 1/2 hour.

Steps:

• In a large skillet, heat oil over medium-high heat. Brown chicken on both sides in batches; sprinkle with salt and pepper. Transfer to a 4-qt. slow cooker., Add onion and celery to skillet; saute over medium-high heat until tender, 3-4 minutes. Stir in remaining ingredients. Pour over chicken., Cook, covered, on low until chicken is tender, 4-5 hours. Skim fat from cooking juices; serve with chicken.

Steps:

• Beat cream cheese and cranberry sauce with mixer until well blended. Gently stir in COOL WHIP; cover.
• Refrigerate at least 1 hour before serving.

Steps:

• Preheat an oven to 400 degrees F (200 degrees C).
• Place the butter and onion in a 9x13 inch baking dish, and bake in the preheated oven, stirring occasionally, until the onion is translucent, about 15 minutes. Remove the dish from the oven, push the onion over to one end, and place the chicken thighs in the dish in a single layer. Return to the oven and bake for about 25 minutes.
• Stir together the ketchup, brown sugar, vinegar, mustard powder, and cranberry sauce in a bowl. Remove the chicken from the oven, and scoop the cooked onions into the cranberry mixture. Spoon the mixture over the chicken thighs, and return to the oven.
• Bake until the cranberry mixture is slightly caramelized and the chicken is done, about 20 more minutes. An instant-read thermometer inserted near the center should read 165 degrees F (74 degrees C).

Steps:

• Add all ingredients to the crock pot.
• Cook 8 to 10 hours, until done.
• Serve over hot cooked rice.

Steps:

• Sprinkle chicken with salt. In a large skillet, heat 1 tablespoon oil over medium-high heat and brown half of the chicken on both sides. Remove from pan; repeat with remaining oil and chicken., Add onion to same pan; cook and stir over medium heat 2-3 minutes or until tender. Stir in broth, cranberries, preserves and vinegar; return to a boil. Reduce heat; simmer, uncovered, 2-3 minutes or until slightly reduced. Return chicken to pan; cook, uncovered, 4-6 minutes longer or until chicken is no longer pink, turning chicken halfway.

Steps:

• Combine all ingredients except crackers and lettuce.
• Refrigerate 1 hour.
• Top crackers with lettuce and chicken mixture just before serving.