Cranberry Chicken – in a slow cooker
CATEGORIES
INGREDIENTS
  • 1 small Onion – sliced
  • 1 c. fresh or frozen (thawed) cranberries
  • 12 skinless, boneless chicken thighs
  • Sauce Ingredients
  • ΒΌ cup ketchup
  • 2 T. brown sugar
  • 1 tsp. dry mustard
  • 2 tsp. cider vinegar
DIRECTIONS
  1. Combine chicken and onion, w/ cranberries on top
  2. Combine sauce ingredients, and pour over chicken.
  3. Cover and cook at low temp until tender, 6-1/4 to 7-1/4 hours.
  4. Remove chicken.
  5. Blend 1-2 tsp. cornstarch and 2 T. water with sauce to thicken.
  6. Increase heat to high. Cover and cook until thickened ~ 10 minutes. (Stir 2-3 times.)
  7. Season with salt.
RECIPE BACKSTORY
From the Kitchen of Lee Anne Brockman