Slow Cooker Cranberry Cashew Chicken (Oven too)


  • 2 1/2 - 3 lbs of chicken breast (if using the crock-pot, you can use frozen breasts/tenders)
  • 1 cup Catalina Salad Dressing (or Russian)
  • 14 oz can of Whole Berry Cranberry Sauce
  • 1 envelope Lipton Onion Soup Mix
  • 1/2 cup Cashews (unsalted, roasted)
  • Rice (Brown, White) cooked according to package 
Lightly spray crock-pot with non-stick cooking spray.  Place chicken in a single layer.  Mix all of the ingredients, EXCEPT the cashews.  Pour mixture over chicken.  Cook on low for 6 to 8 hours for frozen chicken.  Fresh chicken breasts take around 4 hours.  Each crock-pot is different, be sure chicken is cooked.  Serve over rice and top with cashews ~ Enjoy!

Preheat oven to 350 degrees F.  Mix the Catalina dressing, cranberry sauce, Lipton soup mix.Lightly spray a 9x13 baking dish.  Place a small amount of the cranberry mixture on the bottom of the baking dish.  Next, place (thawed) chicken breast in single layer on top of sauce. Pour the remainder of the mixture over chicken.  Bake uncovered for 60-70 minutes or until the temperature (thickest part of breast) reaches 165 degrees f. Remove, serve over rice, top with cashews ~ Enjoy!

*This recipe is even better if you marinade the chicken in the cranberry mixture for several hours or overnight before baking.