4 BONELESS, SKINLESS CHICKEN BREASTS
1 –15 OZ CAN WHOLE CRANBERRY SAUCE
2 TBSP TOASTED PINE NUTS
1 CUP FRENCH SALAD DRESSING
**FRENCH SALAD DRESSING**
1 CUP OLIVE OIL
¼ CUP BROWN SUGAR
¼ CUP VINEGAR
½ CUP KETCHUP
1 TSP MINCED GARLIC
2 TSP ONION POWDER
Place in mason jar. Shake until mixed.
GLUTEN FREE – as written.
Spray slow cooker with release spray. Place chicken breast on bottom as single layer.
Combine French dressing and cranberry sauce, pour over chicken.
Cover and cook on high 3-4 hours or low for 6 hours until chicken is cooked through.
To serve, 1 chicken breast topped with pine nuts, side of 2 cups leafy green salad, choice of 2 TBSP oil based dressing