Instant Pot (or Slow-Cooker) Cranberry Chicken
Instant Pot or Slow Cooker Options makes this festive dish easy to serve a crowd.
Servings 12 people
Calories 229kcal
Ingredients
- 5 Boneless, Skinless Chicken Breasts (about 2.5 pounds)
- 12 ounce Fresh Cranberries
- 8 ounces Zesty Catalina Dressing
- 1 1/2 teaspoon Garlic Salt
- 1/8 teaspoon Pumpkin Pie Spice
Catalina Dressing
- 1/2 cup red wine vinegar
- 1 teaspoon Worchestershire Sauce
- 1/3 cup ketchup
- 1/3 cup honey
- 1 teaspoon soy sauce Braggs Liquid Aminos for Gluten-free option
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 cup olive oil
Mashed Potatoes
- 8-10 Russet potatoes
- 2 Tablespoons butter
- 1 cup Greek Yogurt
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Ingredients
Instructions
Slow-Cooker Directions: (Thawed Chicken)
- Place THAWED chicken breasts in bottom of slow-cooker.
- Sort out mushy cranberries and rinse them with water in a strainer. Top chicken with cranberries.
- Pour dressing over the chicken and sprinkle with garlic salt and pie spice.
- Cook chicken on low for 8-10 hours or high for 4-6 hours.
- Without removing from the crock pot, cut chicken into 1 inch cubes with kitchen shears or a metal spatula.
- Serve with rice or potatoes and Kale Salad.
Instant Pot Directions: (Frozen Chicken)
- If using the Instant Pot, you can use FROZEN chicken breasts. Add 1/2 Cup of Chicken broth to the above ingredients. Set to High Pressure for 18 minutes, and manually release the pressure.
Catalina Dressing
- Add all ingredients except olive oil into a blender. Mix on high, slowly pouring in the olive oil for 1 minute.
Mashed Potatoes
- Wash, chop and boil for approximately 15 minutes or until potatoes are very soft.
- Drain potatoes and return to pot. Add butter and Greek yogurt and mash the potatoes. I like to use an electric mixer.
Notes
I use the 6-quart Instant Pot for all of my recipes. See details in the "Featured Products" section.