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I've been married for 42 years and have 3 children and 2 grandchildren. I love to collect cookbooks and try new recipes. This dish is delicious, easy and good when served with rice and a side vegetable.—Edith Holliday, Flushing, Michigan
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Nutritional Facts 5 ounces cooked chicken with 1/2 cup sauce (calculated without rice) equals 381 calories, 15 g fat (4 g saturated fat), 88 mg cholesterol, 672 mg sodium, 32 g carbohydrate, 2 g fiber, 29 g protein.
Originally published as Cranberry Chicken in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2010, p56
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed on Mar. 03, 2013 by ginny3235
I have used this recipe three times in the month or so since I "found" it online. I used a boneless pork roast each time, and used the jellied cranberry sauce. The only thing I did differently is to season, flour and brown the roast before adding the rest of the ingredients. This dish was fabulous! I made it for a family of 9 who were moving, and they loved it too! The roast was moist and the sauce is so good I could just eat it with a spoon - and I don't like cranberries!
Reviewed on Feb. 24, 2013 by pjwilkie
Very good. I used leftover homemade whole cranberry sauce from Thanksgiving and a combination of Bull's Eye BBQ sauce and Sweet Baby Rays.
Reviewed on Jan. 01, 2013 by ginny3235
This recipe is a keeper! It is delicious and couldn't be easier. If you like rice, I think that suggestion is a good one, but my husband and son prefer a baked potato. I served the extra sauce on the side and we actually heaped it on the slices of pork roast as it was delicious! I used a 3 lb. boneless pork roast cut in half for this recipe, and used my slow cooker, but did put it in the oven for the last hour or so at 325. The sauce was delicious but too thin, so I thickened it with cornstarch mixed in water before even removing the roast from the pan. Oh, I also used the cranberry jell as we do not care for the whole berries. Just whisked it with the barbewque sauce and added the rest. Did i mention this is a beautiful sight? it will make you look like a pro! Thanks for sharing, Edith!
Reviewed on Dec. 04, 2012 by niagaracat
Loved this in the slow cooker, came out perfect. Would love to try and thicken the sauce up a bit though.
Reviewed on Nov. 10, 2012 by jenwynn
I baked this in a 375 degrees oven for 1 hour 15 min. It was sooooo good! It received high marks from all my family, including the kids!
Reviewed on Nov. 04, 2012 by nisswa
I made this recipe last night but I baked it in the oven for 1 1/2 hours instead of the crockpot. Actually, I found it in a "A Taste of Country Cooking" (1998) cookbook from Taste of Home. I browned it in 2 Tblsp. butter first then cooked the onions and celery in the drippings, mixed the cranberry sauce and bar-b-q sauce in it and then poured it over the chicken and baked at 350*. It was fantastic! My family loved how moist it was and how delicious it was! Definitely will make it again but I will stick to the oven not the crock pot for this one!
Reviewed on Nov. 03, 2012 by MrsDawn
A fantastic fall meal! The cranberries added just the right level of sweetness to the BBQ sauce. Served this with a side of green beans -- my kids cleaned their plates with no problem. This recipe will easily become part of my regular rotation.
Reviewed on Oct. 31, 2012 by ValerieLynch
Blah. Nobody particularly liked it. I will have to do a do-over with leftovers. Probably cover in BBQ and bake. Bummer.
Reviewed on Oct. 29, 2012 by corpuscissy
Made this recipe today for dinner. used a whole broiler, but forgot to cut it up. It released a lot of liquid, so I wasn't able to really distinguish the bbq/cranberry taste as much as I had imagined I would. Smelled great cooking, good taste, Husband really enjoyed the tender flavorful result. Added salt to bring out the flavor at serving time. Will definitely make again, but may use breasts to reduce the liquid in crockpot. Thank you for the recipe !
Reviewed on Oct. 28, 2012 by Maxmom1
I made this the other day, just 2 whole chicken breasts. OMG it was fantastic! I used the whole cranberries. It was soooo easy and soooo good. My husband really enjoyed it. I am going to share this recipe. I love easy and I love crockpot cooking! YUMO!!
Reviewed on Oct. 25, 2012 by mnlorraine
I have made this chicken dish many times. It ,always seems to taste better each time I make it. I have served it with pasta and mashed potatoes also. Very, very good.
Reviewed on Oct. 25, 2012 by tareja2
So easy to prepare and it tastes great.
Reviewed on Oct. 24, 2012 by dmv60
Since my family doesn't care for whole cranberries, I used the jellied sauce. The recipe is so easy, and it turns out so nicely. I haven't tried it with pork yet, but I like that idea.
Reviewed on Oct. 24, 2012 by swanzey
used jellied cranberry sauce and added some chicken gravy and mushrooms..yum yum !!!
used jellied cranberry sauce and added some chicken gravy and mushrooms..
yum yum !!!
Reviewed on Oct. 24, 2012 by fredaevans
Read this and immediately salivated! God that sounds good.
Reviewed on Oct. 24, 2012 by CiCiB
This is also a great way to serve pork roast. Adjust the cooking time to the size of the roast.
Reviewed on Apr. 10, 2012 by curlysue024
Chicken was good, but a bit dry. Did not cook longer than recipe called for, but maybe should have shortened the cook time.
Reviewed on Feb. 01, 2012 by Becky11
This was a fantastic dish. It is going in our "best recipe" file!
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