Chicken-Cranberry Hot Dish Recipe

Chicken-Cranberry Hot Dish Recipe
Chicken-Cranberry Hot Dish Recipe photo by Taste of Home
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Chicken-Cranberry Hot Dish Recipe

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In my family, we never eat chicken without cranberry sauce! This chicken is fall-off-the-bone tender; the sauce is divine with mashed potatoes. —Lorraine Caland, Shuniah, Ontario
MAKES:
4 servings
TOTAL TIME:
Prep: 30 min. Cook: 4 hours
MAKES:
4 servings
TOTAL TIME:
Prep: 30 min. Cook: 4 hours

Ingredients

  • 2 tablespoons canola oil
  • 1 broiler/fryer chicken (4 pounds), cut up
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 medium onion, chopped
  • 1 celery rib, chopped
  • 1 cup whole-berry cranberry sauce
  • 1/2 cup chili sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon grated lemon peel
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon A.1. steak sauce
  • 1 tablespoon Dijon mustard

Directions

In a large skillet, heat oil over medium-high heat. Brown chicken on both sides in batches; sprinkle with salt and pepper. Transfer to a 4-qt. slow cooker.
Add onion and celery to skillet; saute over medium-high heat until tender, 3-4 minutes. Stir in remaining ingredients. Pour over chicken.
Cook, covered, on low until chicken is tender, 4-5 hours. Skim fat from cooking juices; serve with chicken. Yield: 4 servings (2 cups sauce).
Originally published as Chicken-Cranberry Hot Dish in Taste of Home Christmas Annual Annual 2017, p82

  • 2 tablespoons canola oil
  • 1 broiler/fryer chicken (4 pounds), cut up
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 medium onion, chopped
  • 1 celery rib, chopped
  • 1 cup whole-berry cranberry sauce
  • 1/2 cup chili sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon grated lemon peel
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon A.1. steak sauce
  • 1 tablespoon Dijon mustard
  1. In a large skillet, heat oil over medium-high heat. Brown chicken on both sides in batches; sprinkle with salt and pepper. Transfer to a 4-qt. slow cooker.
  2. Add onion and celery to skillet; saute over medium-high heat until tender, 3-4 minutes. Stir in remaining ingredients. Pour over chicken.
  3. Cook, covered, on low until chicken is tender, 4-5 hours. Skim fat from cooking juices; serve with chicken. Yield: 4 servings (2 cups sauce).
Originally published as Chicken-Cranberry Hot Dish in Taste of Home Christmas Annual Annual 2017, p82

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