You can also add a can of mandarin
oranges to the sauce near the end of the chickens cooking time. Don't add to
soon or they will break up into pieces.
Serve with rice.
Crock Pot Cranberry Chicken
2 1/2 lbs. chicken thighs
1 small onions thinly sliced
1 C. cranberries fresh or frozen
1/4 C. ketchup
2 T. brown sugar
1 t. dry mustard
2 t. cider vinegar
1 1/2 T. cornstarch blended with 2 T. of cold water
Add the onions and cranberries to the crockpot. Arrange the chicken on top. In a
small bowl combine ketchup, sugar, mustard and vinegar together. Blend well.
Pour over the chicken.
Cook on low for 6 hours. When chicken is done, remove chicken. Turn cooker to
high. Mix cornstarch with the water and stir it into the sauce in the crockpot.
Cook for another 10 - 15 minutes until it thickens. Season to taste and pour
over the chicken.