Slow Cooker Cranberry Glazed Chicken Recipes

Steps:

• Place chicken in a 3-qt. slow cooker. In a small bowl, combine the cranberry sauce, barbecue sauce, onion, celery, salt and pepper; pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender. Serve with rice. Freeze option: Cover and freeze cooled chicken and sauce in freezer containers. To use, partially thaw in refrigerator overnight. Reheat in a foil-lined 13x9-in. baking dish in a preheated 325° oven until heated through, covering if necessary to prevent excess browning.

Steps:

• Place the chicken breasts in the bottom of a slow cooker. Pour the salad dressing, cranberry sauce, and onion soup mix over the chicken.
• Cook on Low 4 to 6 hours.

Steps:

• Place chicken in a 4-qt. slow cooker. In a small bowl, combine cranberries, brown sugar, molasses, orange juice, vinegar and mustard; pour over chicken., Cook, covered, on low 4-5 hours or until chicken is tender. Remove meat from bone or shred if desired. Serve with cranberry mixture and rice.

Steps:

• Place onion in slow cooker, then arrange thighs over onion.
• Combine remaining ingredients together and whisk well; spoon over chicken, making sure to get some on every piece.
• Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.

Steps:

• Set oven to 350 degrees.
• Butter a large casserole dish.
• Combine flour with seasoning salt, pepper and garlic powder.
• Coat the chicken pieces in the flour mixture.
• Heat butter and oil in a large skillet over medium heat.
• Brown the chicken pieces on both sides, then place in the baking dish (do not clean skillet).
• In the same skillet with the drippings mix the water, brown sugar, vinegar, 1 tablespoon flour, cinnamon, cloves, allspice and 1/2 teaspoon salt.
• Add in cranberries and cook slowly stirring constantly until the cranberry skins pop and the mixture thickens (about 10-15 minutes).
• Pour the sauce over the chicken in the baking dish.
• Bake for about 45-50 minutes, or until the chicken is cooked.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet brown the chicken in butter/margarine. Season with salt and pepper. Remove from skillet and place in a lightly greased 9x13 inch baking dish.
• In the drippings (in the skillet), saute onion and celery until tender. Add cranberry sauce and barbecue sauce. Mix well.
• Pour cranberry mixture over chicken and bake in the preheated oven for 90 minutes, basting every 15 minutes.

Steps:

• Place the chicken and onion in the slow cooker. Add all the remaining ingredients in a mixing bowl and stir to combine. Pour the sauce over the chicken. Cook on LOW for 6 to 8 hours or HIGH for 4 to 5 hours. Serve with Betty Crocker™ Potato Buds™ instant mashed potatoes with some extra sauce on the side.