Pour cranberry sauce over raw chicken breasts, together with 2 ingredients, into slow cooker for a tangy dinner that’s always a yes in my house

Directions

1. Place the raw chicken breasts in an even layer on the bottom of a 4- to 6-quart slow cooker.

2. In a medium bowl, combine the jellied cranberry sauce, dry onion soup mix, and French dressing. Stir until as smooth as possible; small bits of cranberry are fine.

3. Pour the cranberry sauce mixture evenly over the chicken in the slow cooker, making sure all pieces are coated.

4. Cover and cook on LOW for 4 to 6 hours or on HIGH for 2½ to 3½ hours, until the chicken is very tender and reaches an internal temperature of 165°F.

5. Once cooked, taste the sauce and adjust with a pinch of salt or a grind of black pepper if desired.

For a thicker sauce, remove the chicken to a plate and let the sauce cook on HIGH for 10 to 15 minutes longer. Alternatively, stir in a slurry made from 1 tablespoon cornstarch mixed with 1 tablespoon cold water and cook until slightly thickened.

Shred the chicken with two forks directly in the slow cooker or leave the breasts whole, then spoon the tangy cranberry sauce over the top when serving.

Variations & Tips

• Substitute boneless, skinless chicken thighs for the breasts if you prefer darker meat; they stay especially moist and forgiving in the slow cooker.

• For a slightly less sweet dish, use a tangier French dressing or reduce the dressing to ¾ cup and add 1 to 2 tablespoons of apple cider vinegar.

• Whole-berry cranberry sauce can be used in place of jellied; the berries add a pleasant, rustic texture.

• To make the dish more savory, add 1 cup sliced onions or 1 cup baby carrots around the chicken before pouring the cranberry mixture on top.

• For a creamier version, stir in 2 to 4 tablespoons of sour cream at the end of cooking (off the heat) and serve immediately.

• Leftovers reheat well and can be shredded and tucked into buttered rolls for easy sandwiches the next day.