Slow Cooker Cranberry Chicken

One evening, with temperatures still holding in the low 80s (I'm sure), my parents and I pulled into the gravel drive of my grandparents' lake house in Alabama. Four hours on the road from Atlanta - if you are lucky enough to avoid the hellscape that is ATL traffic - is exhausting and each time we would make the drive, food was at the forefront of our mind. 

For some reason, I vividly remember the smell of this dish baking as we pulled our luggage in from the car. Crickets chirping, owls making their presence known, the anticipation of a few fun-filled days on the lake - the atmosphere was already comforting, but the sweet-savory aromas coming from the oven made it that much better. Food memories are some of the best, right? 

Since that evening MANY years ago, we've been making this dish whenever life gets busy and you need a little comfort food. With just a handful of ingredients, this is perfect for the holiday season. Not to mention, the cranberry sauce is the perfect color to compliment your table décor this season. That's never a bad thing. 😉 

Recipe

If you plan to make this in the oven, simply follow the recipe at: http://www.kraftrecipes.com/recipes/catalina-cranberry-chicken-89628.aspx. Or, adapt this for the slow cooker, if you are leaving for the afternoon and want something ready as soon as you walk in the door. Just add the ingredients and cook on high for 4 - 5 hours, depending upon the cooking temperature of your slow cooker. 

Whether you make this deliciousness in the oven, or slow cooker, here are a few modifications we make:

1. To save money, we use thighs instead of breasts. 
2. If using thighs, only one baking dish (or slow cooker) is necessary. 
3. We always salt and pepper chicken before cooking. 

As a cash-strapped millennial, this is a home run for our family. I hope this dish will bring sweet memories for your family - hey, making it at the lake on a warm Southern evening adds a little extra zest. Just sayin'. 

Cheers to your #hearthhealthhappiness!