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Slow Cooker Cranberry Chicken Salad

INGREDIENTS:

4 BONELESS, SKINLESS CHICKEN BREASTS
1 –15 OZ CAN WHOLE CRANBERRY SAUCE
2 TBSP TOASTED PINE NUTS
1 CUP FRENCH SALAD DRESSING
SALAD MIX

**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.

PREP VARIATIONS
GLUTEN FREE – as written.

DIRECTIONS:

STEP 1:

Spray slow cooker with release spray. Place chicken breast on bottom as single layer.

STEP 2:

Combine French dressing and cranberry sauce, pour over chicken.

STEP 3:

Cover and cook on high 3-4 hours or low for 6 hours until chicken is cooked through.

STEP 4:

To serve, 1 chicken breast topped with pine nuts, side of 2 cups leafy green salad, choice of 2 TBSP oil based dressing

Servings: 4
Nutrition per Serving: Calories 462, Fat 18g, Carbs 36g, Fiber 2g, Sugars 22g, Protein 43g

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