Fall is now upon us and you know what that means!
Slow
cookers are crawling out from their dark, dusty homes and making an appearance
on our counters once again. Although we do use our slow cooker year round, Fall is
definitely one of the best seasons for slow cooker recipes. There are so many
options but we thought we’d start with one ingredient that is both versatile and well
loved: Chicken!
We found this recipe on Pinterest, cut the amount it makes
in half and tweaked it a bit to fit our personal preferences. This recipe makes
the perfect amount for two but feel free to double it if you want to
serve more!
Slow Cooker Cranberry Chicken
Ingredients:
2 boneless, skinless chicken breasts
1/2 can cranberry sauce
1/2 cup bbq sauce (we used Jack Daniels)
1/2 tsp minced garlic OR 1/2 an onion sliced (we used garlic)
1/4 tsp salt
1/8 tsp pepper
Directions:
If you’re like us you’ll have to start by thawing your
chicken.
We did this in the sink, in a pot of cold water.
Now for the good part, we get to start making the sauce!
In
your slow cooker you’ll want to add the cranberry sauce.
We cut ours into
little chunks to help it spread evenly.
Add in the bbq sauce,
The garlic,
and the salt & pepper.
Stir to combine all of the ingredients.
Now that your chicken is completely thawed and squishy
you’re going to want to wash it and cut it into big chunks. These will shrink a
bit as they cook so you’ll want to cut them a little bigger than bite size.
Add these into your sauce mix and stir to coat each piece of
chicken.
Set your slow cooker on High and allow this to cook for
about 2 1/2 hours or until the chicken is white and can be cut with a fork.
Serve over white rice with whatever sides you prefer.
We served ours with a side of corn and Stovetop Chicken
Stuffing, yum!
This is such a simple, easy recipe to make during the week
and the flavors are incredible. It has become a new favorite comfort food for chilly Fall nights and as a bonus it makes your house smell delicious.
Cheers!
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