(Crock-Pot) Skinny Cranberry Chicken

(Crock-Pot) Skinny Cranberry Chicken
With just 6 ingredients, this chicken dish is ridiculously simple to make. The chicken is tender and this sauce is over-the-top delicious! Perfect for a weeknight dinner. Serve as a stew or over a baked potato, a slice of whole wheat bread, brown rice, or cauliflower rice. Each serving has 307 calories, 2 grams of fat and 7 Blue WW Freestyle SmartPoints, and 9 GreenI’ve also included instructions for baking in the oven, See below.
Prep Time 15 minutes
Crock-Pot Time: 6 hours
Total Time 6 hours 15 minutes
Servings 6
Calories 307kcal

Ingredients

  • 2 pounds chicken breasts (boneless, skinless) cut each breast into thick slices to cook, once cooked cut into chunks
  • 1 (16 oz) can whole berry cranberry sauce
  • 1 package Lipton’s dry onion soup mix (each box has 2 packages inside and you’ll use only 1 package)
  • ½ cup apple juice
  • 1 cup onions, chopped
  • 1 cup celery sliced

Instructions

  • Add slices of chicken to the crock-pot. In a medium bowl, mix together the cranberry sauce, dry onion soup mix, apple juice, onions, and celery. Pour sauce over chicken and mix to coat.
  • Cover and cook on low heat for about 6 hours until chicken is cooked through or for 3 hours on high heat. When finished, cut each slice of chicken into chunks before serving. If you want the sauce a bit thicker, pour the sauce into a small pot. Stir in a little cornstarch or flour (about 1 tablespoon). Over medium heat,  stir with a whisk or fork until the cornstarch or flour is dissolved and the sauce begins to thicken.
  • Serving suggestions: It’s delicious just served in a bowl as a stew. Or, each serving can be served over 1 slice of whole wheat bread, over a small baked potato or on ½ cup brown rice.

Instructions to Bake in Oven

  • Preheat oven to 350 degrees. Place chicken in a 13 x 9-inch baking pan. In a medium bowl, mix together the cranberry sauce, dry onion soup mix, apple juice, onions, and celery. Pour sauce over the chicken and mix to coat. Cover with foil and bake in oven for about 25 minutes. It might take longer depending on the thickness of the chicken slices.
  • When finished, cut each slice of chicken into chunks before serving. If you want the sauce a bit thicker, pour the sauce into a small pot. Stir in a little cornstarch or flour (about 1 tablespoon). Over medium heat,  stir with a whisk or fork until the cornstarch or flour is dissolved and the sauce begins to thicken.

Notes

Makes 6 servings. Each serving about 1 cup.
Shopping Tips
Looking to buy a crock-pot? Here’s one of my favorites: 
Crock-Pot SCCPVL610-S 6-Quart Programmable Cook and Carry Oval Slow Cooker, Digital Timer, Stainless Steel

WW FreeStyle SmartPoints
7-Blue
WW
SmartPoints 9-Green

WW POINTS PLUS 8
SKINNY FACTS: for 1 cup serving
307 calories, 1g fat, 1g sat. fat, 73mg chol, 35g prot. 35g carbs, 2g fiber, 535mg sod, 24g sugar
FACTS: for FreeStyle SmartPoints
133 calories, 0g sat. fat, 0g protein, 24g sugar

Skinny Facts

Serving: 1cupCalories: 307kcalCarbohydrates: 35gProtein: 35gFat: 1gSaturated Fat: 1gCholesterol: 73mgSodium: 535mgFiber: 2gSugar: 24gBlue Smart Points: 7Green Smart Points: 9Plus Points: 8

Comments

  1. Cindy, chicken thighs take longer to cook. I’d increase the time by 1-2 hours on low heat depending on your crock-pot.
    My best,
    Nancy

If you make this recipe, let me know how you liked it. Leave me a comment below or give it a rating. Thanks so much. Happy Skinny Cooking!

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