Sunday, November 29, 2009

Crockpot Pomegranate Cranberry Chicken

Bone-in chicken, cooked in a cranberry and pomegranate sauce, in the slow cooker.

Crockpot Pomegranate Cranberry Chicken

I thought I would experiment with the vintage cranberry chicken bake recipe, and like the other, use a bit of Creole or Cajun seasoning to spice it up a tad, but this time, I decided to add in some pomegranate juice.

What a delightful addition it was!

The pomegranate just gave this an extra tangy punch above the cranberry and produced a nice sauce, even better than the usual. 

The best part?

It's a slow cooker dump and go, forget about it dish! Who doesn't love those?

You may have noticed that I've been adding POM Wonderful to quite a few recipes here lately - there was the Pomegranate Cosmos, the Spicy Pomegranate Cranberry Sauce, the Cranberry Pomegranate Holiday Sangria, and now this Cranberry Pomegranate Chicken dish. I love this stuff!!

Speaking of slow cookers, don't y'all think that I am due for a new one?

Oh, that's so funny.

I actually do have one that is even older than this one - one that I received as a gift when I married in the late 70s. Yes, I still have it. Yes, it still works but ... it sure ain't pretty, and while I want to say that I got this one at the same time and just kept them both, I can't say for sure.

This one might be slightly newer, but I'll tell ya. Not by much!

Soooooo, if anybody in my family is paying attention and thinking about a gift for me on down the line for some occasion or holiday, I sure could use a new crockpot. It doesn't really have to be fancy, though I have to say that a programmable one with a removeable insert would be super fine. :)  

I'm just sayin'...

Anyway, on to the chicken. 

I would have liked to have done this recipe with a whole chicken or at the least, chicken thighs, since I'm not a big fan of cooking chicken breasts in the crockpot, but what I had on hand in the freezer were chicken breasts, so that is what I used. 

I've used large bone-in chicken breasts, as well as a whole, cut up chicken for this. Since they are so quick cooking, I don't recommend boneless, skinless chicken breasts, which frankly should just stick to the stovetop because they cook so fast!  To the slow cooker I added the usual culprits - onion soup mix, a can of cranberry sauce, and a Catalina dressing.

Only this time, I added a little bit of my favorite Slap Ya Mama Cajun seasoning and an 8-ounce bottle of POM Wonderful 100% Pomegranate juice. Despite the use of a packaged seasoning, the dish can benefit from the addition of salt and pepper, or in my case, Creole or Cajun seasoning.

Whisk all of that together well, add the chicken and turn it a few times to coat well. Cook on low for 4 to 6 hours, or high for 3 to 4 hours, or until chicken is cooked through and registers 165 degrees F on an instant read thermometer. Actual cooking time will depend on the cut and size of the chicken pieces, as well as your slow cooker since like ovens, they all cook differently.

The result was a wonderful cranberry chicken, with just a bit of a punch.

Tasty, easy, and great to have waiting for you when you get to the end of a busy day and everybody is hungry!

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Posted by on November 29, 2009

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