Cranberry Catalina Chicken
Dinner doesn't get much easier than this simple Cranberry Catalina Chicken freezer meal!! Two minutes to toss it all in a bag and you're done! Don't let the ingredients scare you - this is a delightful meal that is a great balance of sweet and savory!
Ingredients
- 1-2 lbs boneless, skinless chicken breasts
- 8 oz Catalina dressing*
- 1 can whole berry cranberry sauce
- 1 packet dry onion soup mix (or 2-3 Tbsp. homemade mix)
Instructions
- Place all ingredients in gallon-size zip-top freezer bag. Squeeze out as much air as possible and seal tightly. Knead gently to mix ingredients.
- Label bag. Lay bag flat in freezer to freeze.
To make:
- Place thawed contents of bag into slow cooker. Cook on low for 4-6 hours in slow cooker.
- Serve over rice.
To make in the Instant Pot:
- Place meal into a silicone or metal bowl or pan* that fits inside the inner pot of your Instant Pot or pressure cooker. There should be about half an inch between the edges of the bowl or pan and the inside of the liner pot to make sure there is room for steam.
- Pour 1 1/2 cups water into the bottom of the Instant Pot liner pot.
- Place a trivet in the liner pot.
- Place your metal or silicone bowl or pan on top of the trivet in the pot.
- Close lid and seal vent. Cook on HIGH pressure for 8 minutes, then let your Instant Pot sit for 10 minutes (10 min npr) and then release any remaining pressure (quick release).
Notes
You can substitute French or Russian dressing for the Catalina. They are all great!
*I keep 8" round aluminum cake pans around for this very thing - you can find them at Walmart in the wedding craft section if they are not with the normally cooking pans. You can also use stainless steel stackable pots or silicone. Please DO NOT use glass or Pyrex or Corningware as those manufacturers have not rated their products to be used under pressure.
If you go with stackable pans, you can cook the rice at the same time. Just increase your time to whatever recipe you use for your rice (it's usually about 12 minutes for white rice) - it won't hurt the chicken to cook a little longer.
Nutrition Information:
Yield:
6Serving Size:
6 servingsAmount Per Serving: Calories: 441Total Fat: 12gSaturated Fat: 3gTrans Fat: 2gUnsaturated Fat: 8gCholesterol: 129mgSodium: 1020mgCarbohydrates: 33gFiber: 1gSugar: 24gProtein: 48g
Nutrition information provided as an estimate only.