This Catalina cranberry chicken recipe is a delicious adaptation from a version I saw on the Kraft website. I love recipes like this because it’s an opportunity to show people that you don’t have to rely on packaged, processed foods to enjoy a good dinner. In fact, if you do it right, nobody will ever know the difference. Heck, they might even say it tastes better than usual! I promise, it can happen!

It’s the holidays, so I had a batch of clean eating cranberry sauce in the fridge. The dressing I whipped up in about 5 minutes and the onion soup mix was the same. So if you don’t have any of these at the ready, I promise, they are really easy to make. The links are below.

This recipe does have a bit of liquid in it after cooking. If you allow the chicken to cool for about 20 minutes, it will thicken slightly and become more of a sauce. It’s great over rice (or cauli-rice if you want fewer carbs). Serve with a side of veggies and you have a complete meal. I made a salad to go with it as well and used a bit more of the Catalina dressing on that.

Below are instructions for both an Instant Pot and a slow cooker. If you don’t have either, bake this in a casserole dish in the oven for about 40-50 minutes, or until the chicken reaches at least 165 F. You won’t have as much liquid if you bake this. For some, that’s a good thing. But I happen to enjoy the sauce, so it’s up to you.

RECIPES USED:

• Clean Eating Onion Soup Mix Recipe
• Clean Eating Cranberry Sauce Recipe
• Clean Eating Catalina Dressing Recipe

More Healthy Chicken Recipes

• Italian Stuffed Chicken Breasts Recipe
• Kung Pao Chicken Recipe

CATALINA CRANBERRY CHICKEN RECIPE:

Catalina Cranberry Chicken Recipe

This super easy recipe is also super tasty!! Make this with either an Instant Pot or a slow cooker. Either way, it’s delicious! RECIPE NOTE: I made this in my Instant Pot with frozen chicken. If you use the slow cooker method, use raw chicken for food safety reasons.

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Course: Main Course

Cuisine: American

Prep Time: 5 minutes

Cook Time: 6 hours

Total Time: 6 hours 5 minutes

Servings: 4 servings

Calories: 440kcal

Author: The Gracious Pantry

Ingredients

• 1 lb. boneless, skinless chicken breasts (see recipe note above)
• 2 tbsp. onion soup mix (see recipe link above)
• 1 ½ cups cranberry sauce (see recipe link above)
• ½ cup Catalina dressing (see recipe link above)

US Customary – Metric

Instructions

• Place the chicken into the Instant Pot or slow cooker insert.
• Pour the onion soup mix over the chicken and then layer the dressing and cranberry sauce over that.
• For IP users: Press the “Meat” button and adjust to 30 minutes. Use a natural release.
• For slow cooker users: Set the crock on low for 4-6 hours.
• Allow to cool for about 20 minutes so that the liquid gels a bit. Us it as sauce over brown rice if you are so inclined.

Notes

Please note that the nutrition data below is a ballpark figure. Exact data is not possible.

Nutrition

Calories: 440kcal | Carbohydrates: 50g | Protein: 24g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 72mg | Sodium: 1517mg | Potassium: 491mg | Fiber: 1g | Sugar: 43g | Vitamin A: 65IU | Vitamin C: 3.1mg | Calcium: 19mg | Iron: 0.7mg