Slow Cooker Recipes

Orange-Cranberry Chicken Breasts

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Yield: 8 servings

Ingredients

  • 1 cup chopped fresh cranberries or 1 can whole-cranberry sauce
  • 2 tablespoons brown sugar (omit if using canned sauce)
  • 5 slices cinnamon-raisin bread
  • 2 tablespoons melted butter
  • 1/4 teaspoon orange zest, chopped
  • 8 boneless, skinless chicken breast halves
  • 1/4 cup orange juice
  • 2 tablespoons melted butter
  • 1 orange, sliced (for garnish)

Instructions

  1. In medium bowl, combine cranberries and brown sugar; set aside.
  2. Toast bread; cut into 1/2-inch cubes.
  3. Combine bread cubes, 2 tablespoons melted butter, orange zest and cranberry mixture.
  4. Place one chicken breast at a time in small plastic bag or between sheets of wax paper.
  5. Lightly pound with meat mallet. Repeat with all breasts.
  6. Spoon about 1/3 cup cranberry mixture on center of each breast.
  7. Roll up; skewer to close (wooden picks work).
  8. In shallow dish, combine orange juice and 2 tablespoons melted butter.
  9. Roll filled breasts in orange-juice-butter mixture.
  10. Place in slow cooker.
  11. Cover and cook on LOW for about 5 hours.
  12. To serve, remove chicken to platter. Spoon drippings over chicken. Garnish with orange slices.

Notes

If you'd rather not bother rolling up the chicken breasts, combine canned sauce with orange zest. Roll unfilled chicken breasts in orange- juice-butter mixture. Place in slow cooker. Cover with sauce; top with bread cubes. Drizzle 2 tablespoons melted butter over bread cubes. Cook on LOW for about 5 hours.



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