This is without a double the easiest and most tastie chicken dish I have ever had. The ingred's are simple and handy to have in the cupboard. Lots of sauce forms with this recipe so over rice or pasta it is great! Thks.
My family did not care for this recipe. They thought the sauce was too watery and since I used dark and white meat it was greasy. Next time I plan to use either lean pork or white meat only.
We liked this a lot, but next time, I think I'll use more barbeque sauce, and a little less cranberry. I served it over rice, which caught a lot of the sauce. Overall, very tasty!
Really awesome. Even my husband, who is not big on "fruit and meat" combos, loved it. Of course he didn't pick up on the cranberry part.
Easy and tasty, but I agree with Peggy - you really need to serve this with rice or pasta. I was in a rush at dinner time and just served it with vegetable -- since the sauce is not super thick, we had a hard time enjoying the sauce. Rice or pasta would be perfect.
Good, simple, and healthy. I followed the recipe, including thickening the sauce, but I served it over couscous (with a light lemon flavor) with steamed veggies on the side.
Wow! Wow! Wow! This was amazing. I used 4 chicken breasts, but think I would do 4 the next time. I used 2/3 of a jar of cranberry sauce (it was what we had), a whole jar of orange barbecue marinade, and two roughly chopped onions. I also added some hot sauce. The chicken was fall-apart tender after 5.5 hours on low. I thickened the leftover sauce with cornstarch, and will serve it later this week over noodles with meatballs. Fabulous!
Loved it! Just added about a quarter cup of flour at the beginning at the recommendation of the other reviews and it was a hit!
Loved this recipe, Tish! I had a lot of leftover cranberry sauce that my aunt made @ Christmastime, so I needed an excuse to use it all up and this was it! My only change is that next time I will use straight-cranberry sauce, as this was cranberry-orange and I didn't like the orange element. It wasn't bad, just not my cup of tea. Anyway, cooked this on low for about 7 hours and it came out great. Thanks for a great reipe, Tish :)