Cranberry Chicken

4 boneless, skinless chicken breasts
1 cup French dressing (see below for homemade version)
1 15-ounce can whole cranberry sauce, or 1 cup homemade cranberry sauce
1 package of Lipton Onion Soup, optional

Lightly grease a slow cooker.
Whisk together French dressing and cranberry sauce.
Pour half of the mixture in the cooker.
Place chicken breasts next.
Pour rest over chicken.
Cover and cook on high for 3-4 hours or on low for 6 hours until chicken is cooked through.
Garnish with toasted pine nuts and chopped parsley if desired and serve.

French dressing:
1 cup oil vegetable oil or canola or olive oil
¼ cup brown sugar
¼ cup vinegar
½ cup ketchup
1 teaspoon minced garlic
2 teaspoons onion powder (leave out if onion soup used)

Put all in a jar. Cover, shake until well combined.
Taste the dressing and add salt and pepper to taste.
Store chilled until ready to use.