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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. |
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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.
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