Prep: Lightly coat the insert of a 4- to 6-quart slow cooker with non-stick cooking spray. Arrange the chicken breasts in a single, even layer at the bottom of the pot.

Mix the Sauce: In a medium mixing bowl, combine the jellied cranberry sauce, dry onion soup mix, and French dressing. Whisk vigorously to break down the cranberry sauce (some small lumps are perfectly fine, as they will melt during cooking).

Combine: Pour the cranberry sauce mixture evenly over the chicken breasts, ensuring all of the meat is well coated.

Cook: Secure the lid on the slow cooker. Cook on LOW for 4 to 6 hours or on HIGH for 2 ½ to 3 ½ hours. The chicken is ready when it is fork-tender and the internal temperature reaches 165°F on a meat thermometer.

Thicken (Optional): If you prefer a thicker gravy, carefully remove the cooked chicken to a plate. In a small dish, mix 1 tablespoon of cornstarch with 1 tablespoon of cold water until smooth. Stir this slurry into the hot juices in the slow cooker. Turn the heat to HIGH and let it bubble uncovered for 10-15 minutes until it reaches your desired consistency.

Serve: Return the chicken to the pot to coat it in the thickened glaze. Serve the chicken breasts whole or shredded, generously spooning the extra cranberry sauce over mashed potatoes, rice, or buttered noodles.