Cranberry Chicken
4-5 boneless/skinless chicken breasts cubed (you can leave them whole if you prefer)
1 bottle Creamy French salad dressing (about 14 oz. or so)
1 package dry onion soup mix
1 can cranberry sauce (with whole cranberries)
Mix all ingredients into a slow cooker (crock-pot). Cook on high for about 4-6 hours, stirring every half hour or so. Serve over rice or egg noodles (we prefer rice).
