4 Boneless Skinless Chicken breasts
1 "regular sized" can of cranberry sauce, either jellied or whole berry (I think the can weighs somewhere in the
1 cup fat free Catalina, Russian, or Thousand Island salad dressing (I always use the Catalina)
1 envelope Liptons Onion Soup mix
Dry Spray the crockpot with nonstick cooking spray. Mix the cranberry sauce, dressing, and onion soup mix in the pot. Put chicken in pot, turning each piece to coat with sauce. (I often use frozen breasts, just increase the cooking time by an hour or two.) Cook on low 6 to 8 hours. And more of my comments...I usually put in more than 4 breasts, because this makes a LOT of sauce. Right now I have the crockpot loaded up and ready to go with 8 breasts in it. That's another thing I do, mix it up the night before, put the crock in the fridge, and start it in the morning. Truly delicious stuff, even though the concoction sounds a bit strange! Again, the points depend on the size of your breasts :-) but mine are usually 6 oz. cooked, so 6 points each, plus I add 1 point for a serving of sauce.,I'd measure out how much sauce it makes and divide it up into servings and figure out the points, but I'm pretty sure I'd be close enough to 1 point to not make the juice worth the squeeze on that analysis. I serve this with 1 cup of bulgur for 2 points and a veggie or big salad and have a totally filling meal for 8 points.
cblessum on 8/4/2009