My friend Cora shared this simple recipe with me a few months ago. Judging by Eric's very pleased reaction, it's entered our regular rotation! Enjoy . . .
4 chicken breasts (or pheasant breasts, if you're married to an avid hunter!)
1 c. salad dressing (recipe calls for French or Catalina; I've only used raspberry vinaigrette because that's what I had on hand the first time and we loved the result)
1 can whole berry cranberry sauce
1/2 envelope of Lipton onion soup mix
I dump everything in the crockpot and call it good (ours is really speedy, so it only takes 3-4 hours), and then I serve the meat/sauce with potatoes and/or stuffing. If baking, it suggests refrigerating the mixture for several hours to let the flavors marinate. Bake covered at 300 degress for 1.5 hours.