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.
- Clean Eating Onion Soup Mix Recipe
- Clean Eating Cranberry Sauce Recipe
- Clean Eating Catalina Dressing Recipe
More Healthy Chicken Recipes
CATALINA CRANBERRY CHICKEN RECIPE:
Catalina Cranberry Chicken Recipe
- 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)
- 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.