Cranberry Chicken – in a slow cooker


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Serves | Prep Time | Cook Time

Why I Love This Recipe

From the Kitchen of Lee Anne Brockman


Ingredients You'll Need

1 small Onion – sliced
1 c. fresh or frozen (thawed) cranberries
12 skinless, boneless chicken thighs

Sauce Ingredients
¼ cup ketchup
2 T. brown sugar
1 tsp. dry mustard
2 tsp. cider vinegar


Directions

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.


Remove chicken.


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.


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