CRANBERRY CHICKEN SLOW COOKER RECIPES

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SLOW-COOKER CRANBERRY CHICKEN RECIPE: HOW TO MAKE IT



Slow-Cooker Cranberry Chicken Recipe: How to Make It image

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 vegetable side dish. Everyone in the family loves it!—Edith Holliday, Flushing, Michigan

Provided by Taste of Home

Categories     Dinner

Total Time 05 hours 10 minutes

Prep Time 10 minutes

Cook Time 05 hours 00 minutes

Yield 6 servings.

Number Of Ingredients 8

1 broiler/fryer chicken (3 to 4 pounds), cut up
1 can (14 ounces) whole-berry cranberry sauce
1 cup barbecue sauce
1 small onion, finely chopped
1 celery rib, finely chopped
1/2 teaspoon salt
1/4 teaspoon pepper
Hot cooked rice

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.

Nutrition Facts : Calories 471 calories, FatContent 17g fat (5g saturated fat), CholesterolContent 104mg cholesterol, SodiumContent 791mg sodium, CarbohydrateContent 44g carbohydrate (32g sugars, FiberContent 2g fiber), ProteinContent 34g protein.

CHEESY SLOW COOKER CHICKEN FAJITA SOUP | BAKED BY RACHEL



Cheesy Slow Cooker Chicken Fajita Soup | Baked by Rachel image

An easy and flavorful recipe for cheesy slow cooker chicken fajita soup. A perfect meal for any day of the week!

Provided by Rachel

Categories     Soup

Total Time 285 minutes

Prep Time 15 minutes

Cook Time 270 minutes

Yield 8

Number Of Ingredients 21

1 lb boneless chicken breast
15 oz corn (drained)
15 oz black beans (drained and rinsed well)
1 C yellow onion
3/4 C green bell pepper
3/4 C red bell pepper
3 cloves garlic (minced)
1 1/2 tsp chili powder
1/4 tsp cumin
1/4 tsp paprika
1 tsp salt
3/4 tsp ground black pepper
1/4 tsp red pepper flakes (optional)
3 1/2 C chicken broth
8 oz cheddar cheese (freshly shredded ** )
1 C heavy cream
4 Tb all purpose flour *see notes
chives or green onions
avocado
tortilla strips
ground black pepper

Steps:

  • To the bowl of a 5-6 quart slow cooker add chicken, vegetables, spices and chicken broth. Cook on high for 4 hours or on low for 8 hours. Remove chicken and shred with forks, set aside. 
  • Grate an 8oz block of cheddar cheese, adding to the warm soup in batches. Stir to melt and combine. 
  • Whisk together flour and heavy cream until smooth and combined well. Stir into soup. Return shredded chicken to soup. Cover and cook for an additional 30-40 minutes. 
  • Serve warm with optional chives or green onions, avocado and tortilla strips. 

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