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Slow-Cooker Cranberry Chicken

Cranberry sauce combined with tapioca and onion soup simmers to perfection in this five-ingredient main dish recipe. Serve over white rice to complete the meal.

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  • Makes: 6 servings
  • Prep: 15 mins
  • Cook: 5 hrs 30 mins to 6 hrs (low) or 2.5-3 hours (high)

Slow-Cooker Cranberry Chicken

Ingredients

Directions

  1. Place chicken pieces in a 3-1/2- or 4-quart slow cooker. In a small bowl, stir together cranberry sauce, dry soup mix, and tapioca. Pour over chicken pieces.
  2. Cover; cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours. Serve chicken and sauce over hot cooked rice. Makes 6 servings.

Nutrition Facts (Slow-Cooker Cranberry Chicken)

    Per serving:
  • 357 kcal cal.,
  • 4 g fat
  • (1 g sat. fat,
  • 89 mg chol.,
  • 268 mg sodium,
  • 55 g carb.,
  • 1 g fiber,
  • 23 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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