Pour cranberry sauce over raw chicken breasts, together with 2 ingredients, into slow cooker for a tangy dinner that’s always a yes in my house

If you prefer darker meat, you can substitute boneless, skinless chicken thighs for the breasts; they stay especially moist and forgiving in the slow cooker. For a slightly less sweet dish, choose a tangier French dressing or cut the dressing down to 3/4 cup and add 1 to 2 tablespoons of apple cider vinegar. If you only have whole-berry cranberry sauce, use it as-is; the berries add a nice rustic texture. To make this more savory, add 1 cup sliced onions or 1 cup baby carrots around the chicken before pouring the cranberry mixture over. For a creamier version, stir in 2 to 4 tablespoons of sour cream at the end of cooking, off the heat, and serve right away. Leftovers reheat well and can be shredded and tucked into buttered rolls for easy sandwiches the next day.