In a rice cooker place 2 cups rice with 4 cups water. Salt to taste and start.
In a small bowl combine salad dressing and cranberry sauce and miix to combine. Set aside.
In a Crock Pot or Instant Pot: Place Chicken Breasts, pour mixture of salad dressing and cranberry sauce on top. Pour drained and rinsed can of mandarin oranges on top. (add 1/2 cup water to instant pot - Omit for crock pot)
Instant Pot - Cook on Manual for 18 minutes. Natural Release for 5 minutes, Quick Release remaining time.
Crock Pot - Cook on low for 6-8 hours until done.
Serve Mandarin Chicken over Rice. Enjoy