Cranberry Chicken – in a slow cooker
1 small Onion – sliced
1 c. fresh or frozen (thawed) cranberries
12 skinless, boneless chicken thighs
¼ cup ketchup
2 T. brown sugar
1 tsp. dry mustard
2 tsp. cider vinegar
Combine chicken and onion, w/ cranberries on top
Combine sauce ingredients, and pour over chicken.
Cover and cook at low temp until tender, 6-1/4 to 7-1/4 hours.
Blend 1-2 tsp. cornstarch and 2 T. water with sauce to thicken.
Increase heat to high. Cover and cook until thickened ~ 10 minutes. (Stir 2-3 times.)
Season with salt.
Pairs Well With
From the Kitchen of Lee Anne Brockman