Cranberry Chicken, a how to (and a how not to)

While I am mostly writing to share a tried and true recipe (it's easy, has only a few ingredients, and is a real crowd pleaser), I also had to share a few photos and an example of what not to do.

First, how to make Cranberry Chicken:

Ingredients:
4 Chicken breasts (cubed)
1 can of whole berry cranberry sauce
1/2 bag onion soup mix
1/2 bottle creamy French dressing

Place ingredients in a crock pot or casserole dish and mix well. Cook in crock pot for 5+ hours or until chicken is cooked. If you prefer baking, cook at 350 for 45 minutes to 1 hour (or until chicken is fully cooked).

It'll look something like this (photo doesn't look the best, but I promise I have yet to hear a bad review).


















I like to serve it with rice and steamed broccoli and cauliflower on the side. Here's a random photo of a broccoli forest (any excuse to use the camera phone, I guess).


















How not to make cranberry chicken:
Follow the instructions above, except use chicken that's not fully thawed. Grody things happen--the sauce doesn't quite synthesize and forms in grainy lumps instead. It's hard to see but the slightly darker spots in the sauce are oily sections. See what I mean? Grody.