Cranberry Chicken on a Cold Day in Pensacola

It is cold this morning in Pensacola, and yesterday, too. I am thanking God; I feel so much happier and energetic when it is a little bit cold. It’s a good time of the year to feel energetic; I have a LOT to do!

This is a great recipe for busy days. You pop four ingredients into the slow-cooker, plug it in, set it on low and you are done. The smells will alert you that something delicious is on the way. When you are ready to eat, quickly cook up some rice or noodles – either work just fine – and serve the fork-tender chicken with some of the sauce – totally delicious!

Cranberry Chicken – Slow cooker

Ingredients
4 skinless, boneless chicken breast halves
1 (16 ounce) bottle Catalina salad dressing
1 (14.5 ounce) can whole berry cranberry sauce
1 envelope onion soup mix

Directions
1. Place the chicken breasts in the bottom of a slow cooker. Pour the salad dressing, cranberry sauce, and onion soup mix over the chicken.

2. Cook on Low 4 to 6 hours.

The first time I made this, I didn’t have Catalina Dressing on hand, but not to fear – it is also easy to make:

Kraft Catalina Salad Dressing
1 cup sugar
2 Teaspoon salt
dash paprika
1/2 Teaspoon chili powder
1/2 Teaspoon celery seed
1/2 Teaspoon dry mustard
grated onion to taste
1/2 cup vinegar
2/3 cup ketchup
1 cup vegetable oil
Place all ingredients into blender and mix. Store in jar in refrigerator.

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