One of the goals, I wrote was to try 52 new recipes this year. I promptly forgot about it when menu planning of the week. But as I was scrolling through Facebook yesterday morning , I found “17 instapot chicken recipes.” I decided to check this post out and found the recipe, I used for lunch today. The reason I chose this recipe was that it would encourage us to completely use up the remaining Christmas left-overs. We don’t like to wait for lunch after church so I made a couple of changes to the original recipe.
Here is what I actually did for Cranberry Chicken
4 boneless skinless chicken breast
Can of pineapple chucks
Cranberry Sauce- I used the remaining amount from our Christmas meal, the original recipe called for a can of whole cranberry sauce.
1Tablespoon of Brown Sugar.
Dumped in the crockpot with chicken on the bottom and cooked on high for 4 hours.
The results: 3+/5. Zach was not a fan and did not finish his, Kendall statement “it is on the verge of being good.” Lily LOVED it and requested again. Both Matt and I enjoyed the meal. Matt summed it up best, “Not something I would buy the cranberry sauce for, but it was good.” The four breast were plenty, I actually have enough to use on two of my salads this week.