Cranberry Chicken

This is a great way to use up extra cranberry sauce from Thanksgiving or Christmas dinner. It looks like an interesting combo, but it is really tasty. My friend Julie tried it and she raved about it. She cooked it in the oven instead of the crockpot.

4-6 boneless chicken breast halves, skin removed (or boneless ckn breasts)
1 can whole cranberry sauce (can use without whole cranberries too)
2/3 cup chili sauce
2 Tbs cider vinegar
2 Tbs brown sugar
1 package of Lipton onion soup

Place chicken breasts in slow cooker. Combine rest of ingredients. Pour over chicken, coating well. Cover and cook on low 6-8 hours.

OR

Place chicken in pan, cover with sauce and bake in oven on 275-300 for an hour.

Serve over rice.