Monday, August 30, 2010

Cranberry Chicken

1 cup sliced onion
1 1/2 lbs. boneless, skinless chicken breasts
1 cup whole-berry cranberry sauce
1 tbsp. beef bouillon granules
1 tsp. white vinegar
1 tsp. prepared mustard

Spray inside of slow cooker with cooking spray. Place onion on bottom of slow cooker: place chicken breasts on top. Combine remaining ingredients and mix well. Spoon cranberry mixture over chicken and onion and coat well. Cover and cook on low heat for 6-8 hours or high heat for 3-4 hours.

Servings: 6
Calories Per Serving: 159