CRANBERRY CHICKEN

Erin Toone

1 can whole berry cranberry sauce
1 cup French dressing (I use the generic brand Light)
1 whole chicken or favorite parts- cut up (I use about 3 big boneless
breasts and cut them in half, but there's quite a bit of sauce so you
could easily do it with more)
3 carrots (I just dump in a 1 pound bag of baby carrots)
1 onion- cut in half (I like having the pieces of onion to eat but I
made it without the other day because all my onions were yucky and I
don't feel like it changes the flavor that much)
Combine cranberry sauce and French dressing in a bowl. Place onion
and carrots in the bottom of Crock Pot. Dip chicken in sauce and then
place on vegetables . Pour remaining sauce over chicken. Cook on low
for 6-8 hours (if you cut your carrots you won't need as much time,
but I always do the 8 hours otherwise the baby carrots aren't quite
cooked through). Print Recipe