Cranberry Chicken in the Crockpot

I've been making this dish literally our entire marriage (that's 37 years!)  I vividly remember the first time we tasted it.  Shortly after we were married, we moved to California for my husband to do an internship there.  I contacted an old college roommate who lived there with her husband.  She invited us to dinner and this is what she served.  I copied the recipe and have been making it ever since.  She made it in the oven, but I quickly converted it to be a crockpot recipe.  It does turn out more sticky and barbequey in the oven.  In the crock pot, it generates a delicious sauce that is wonderful served over rice.  It only has four ingredients.  You can throw this together in a flash and it's delicious. Cook it all day then Serve it over rice.  We love it with steamed broccoli on the side.
Cranberry Chicken in the Crockpot
4 chicken breasts
1 can whole cranberries
1/2-1 package dry onion soup mix ( always use the whole thing, but some might think it makes it too salty)
1 small bottle Catalina Salad Dressing

Put the chicken breasts in the crockpot.  Mix the other three ingredients together and pour over.  Cook on low in crock pot until the chicken is tender.  To serve, you can leave the breasts whole, or you can shred them and return them to the sauce and mix well.  Serve over rice.
* Note:  You can make this dish into Apricot Chicken by substituting the can of cranberries for a jar of apricot preserves.  It's also delicious.