Here is another one of my favorite quick dinner recipes. This is a slow cooker (aka Crock Pot) recipe, so preparation is simple and easy! Plus, you can start with frozen chicken, so you don’t have to remember to plan too far ahead. You’ll need:
- 1 cup of Russian or Catalina dressing (Feel free to use low fat or fat free varieties)
- 1 can of whole cranberries
- 1 envelope of dry onion soup mix
- 1 pound of boneless chicken tenderloins (fozen or thawed)
- 1 bag of boil-in-the-bag rice.
- 1 Reynolds Slow Cooker Liner
First, place the Reynolds Slow Cooker Liner in your slow cooker.
Next, add in the dressing, cranberries, and soup mix. Stir lightly to combine the ingredients. Now add in the chicken.
Cook on low heat for 4 hours. I’ve also found that, when using thawed chicken, you can cook this on high in about an hour and a half. (Your mileage may vary, so always remember to check that the chicken is cooked completely before eating!).
Just before serving, prepare the rice according to its instructions. Spread the rice on your plate(s) and spoon the chicken and sauce over the rice. One bag of rice makes enough for two moderate portions (Or one giant portion if you’re cooking for one). The recipe makes enough to go with two bags of rice.
Enjoy!
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