5 or 6 frozen chicken breasts
1 can of whole cranberry sauce
3/4 regular salad dressing bottle of French or Catalina
Put all ingredients in crockput and let cook for about 4 hours. Shred with fork while it is still in crockpot and serve over white rice.
Submitted by Brenna: Super easy to make and yummy!
1 can of whole cranberry sauce
3/4 regular salad dressing bottle of French or Catalina
Put all ingredients in crockput and let cook for about 4 hours. Shred with fork while it is still in crockpot and serve over white rice.
Submitted by Brenna: Super easy to make and yummy!
4 comments:
Making this for Monday.
I made this on Monday and it was fantastic! I was a bit leary because I don't like French dressing, but the flavor of the chicken was incredible--sweet and tangy all at the same time. We ate it plain on Monday, had it on buns for lunch on tuesday (like pulled pork or sloppy joe), and used it to fill tacos on Wednesday. Delicious, and so easy!
We made this last night. I am pretty sure I added too much Catalina so we added some cayenne pepper, onion powder, salt & pepper, and tabasco to soften the sweetness a bit. The tabasco added a nice depth to the flavor and saved the dish. Like Holly suggested, we are also planning to eat the rest on some buns because it really is pulled pork-ish in texture.
I made this again tonight for dinner. I decided to make my own cranberry sauce since they're in season, which I did, and then I realized I didn't have even one piece of chicken in the house. Oops. So I pulled out a frozen solid pork shoulder, and used that instead. I cooked it on high for about 6-7 hours, and it came out great. Delicious as the chicken, maybe even better! I'm planning on using it in tacos tomorrow, it will be like a sweet pork filling. Yum!
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