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Cranberry Chicken Barbecue

*10 Ing. or Fewer *Gluten-Free–Optional
Makes 6–8 servings
Prep. Time: 10 minutes Cooking Time: 4–8 hours Ideal slow-cooker size: 4- to 5-qt.
Needed at Time of Preparation:
4 lbs. chicken pieces
½ tsp. salt
¼ tsp. pepper
16-oz. can whole-berry cranberry sauce *double-check to make sure yours is gluten-free to keep this recipe gluten-free
1 cup barbecue sauce *choose a gluten-free barbecue sauce to make this recipe gluten-free
½ cup diced celery, optional
½ cup diced onion, optional
Preparation Instructions:
“1. Place all ingredients into a gallon-sized freezer bag.

  1. Smoosh everything around to coat everything well.
  2. Remove as much air as possible and seal bag.
  3. Label the bag with the information below, then freeze.
    TIP: If 6–8 servings are just too much for you, either split the recipe between 2 freezer bags or make it all and freeze the leftovers.
    Information for Freezer Bag:
    CRANBERRY CHICKEN BARBECUE
    Makes 6–8 servings
    Cooking time: 4 to 8 hours. Ideal slow cooking volume: 4 to 5 Qt.
    Instructions:
  4. Thaw bag completely for 24–48 hours or more.
  5. Empty contents of freezer bag into the crock.
  6. Cover and cook on High 4 hours, or on Low 6–8 hours, or until chicken is tender but not dry.

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