rosemary chicken with cranberry sauce

I was feeling a little in the mood for the holidays one rainy night and decided to try out a heavily modified version of a recipe for cranberry chicken I found awhile ago.  I stored the recipe in a word document and have no idea where it came from, sorry!!  And since I have been working until 8 pretty much every night, this one was modified for the Crock Pot.  What?  Another slow cooker recipe?  Deal with it.

Rosemary Chicken with Cranberry Sauce 

Ingredients (chicken)
3 boneless, skinless chicken breasts

1½ cup low sodium/fat free chicken stock

3/4 tablespoon fresh Rosemary

½ tablespoon thyme leaves

1 teaspoon sage

2 cloves garlic

1 tablespoon seasoning salt

Salt and pepper to taste

Ingredients (cranberry sauce)

3/4 cup low-calorie cranberry juice 

3/4 cup fresh cranberries
2 sprigs fresh thyme
4 tsp. packed brown sugar

1 tablespoon honey

Directions

First, pour the 1 ½ cup of chicken stock into the slow cooker.  Add the spices, garlic, and seasoning salt.  Add your 3 chicken breasts.  Cook on low for 4 hours.  Taaa-daaaa.  So easy.

Meanwhile, in saucepan combine juice, berries, thyme sprigs, brown sugar, honey, and 1/4 tsp. salt.  Bring to boiling.  Simmer, uncovered, 15 to 20 minutes, until slightly thickened. Discard thyme sprigs.  Serve chicken with sauce.  Sprinkle thyme leaves.  Serve with the roasted rosemary potatoes because they go well with EVERYTHING.