Cranberry Apricot Chicken Crock Pot Freezer Meal Recipes

SIMPLE CRANBERRY CHICKEN RECIPE

Steps:

• Chop onion and set aside.
• In large bowl whisk together cranberry sauce, dressing, chicken broth, soup mix, chopped onion, salt, and pepper.
• Divide chicken into two gallon size freezer bags. Be sure to label bags!
• Divide cranberry mixture into freezer bags over chicken. Freeze until needed.
• Thaw; pour contents into slow cooker. Cook on low for 4-5 hours or high for 2-3 hours, or place in casserole dish and bake at 400 degrees for 30-40 minutes.

SLOW-COOKER CRANBERRY CHICKEN

Steps:

• Place chicken in a 3-qt. slow cooker. In a small bowl, combine the cranberry sauce, barbecue sauce, onion, celery, salt and pepper; pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender. Serve with rice. Freeze option: Cover and freeze cooled chicken and sauce in freezer containers. To use, partially thaw in refrigerator overnight. Reheat in a foil-lined 13x9-in. baking dish in a preheated 325° oven until heated through, covering if necessary to prevent excess browning.

SLOW COOKER CRANBERRY CHICKEN

Steps:

• Place the chicken breasts in the bottom of a slow cooker. Pour the salad dressing, cranberry sauce, and onion soup mix over the chicken.
• Cook on Low 4 to 6 hours.

CROCKPOT CRANBERRY CHICKEN - OAMC FREEZER TO CROCKPOT

Steps:

• Add all ingredients to gallon freezer bag. (add chicken last, so it's the first ingredient into the crockpot).
• Thaw bag (in bowl) in refrigerator overnight. In the a.m., place ingredients into crockpot.
• Cook on low setting 4-6 hours or until cooked through. Serve with green beans (or veggie of choice).

CROCK POT CRANBERRY CHICKEN

Steps:

• Place onion in slow cooker, then arrange thighs over onion.
• Combine remaining ingredients together and whisk well; spoon over chicken, making sure to get some on every piece.
• Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.

APRICOT/CRANBERRY CHUTNEY

Steps:

• In a medium bowl, mix together the apricots, cranberries, raisins, cinnamon, ginger, allspice, and cloves.
• In a medium saucepan, boil water and sugar, stirring constantly, until sugar is dissolved. Add the dried fruit mixture and vinegar. Bring to a boil, reduce heat, and simmer for 10 minutes. Remove from heat, and allow to cool for 5 minutes. Serve immediately, or refrigerate in a covered container.