CROCKPOT CRANBERRY CHICKEN
1 small onion, thinly sliced
1 cup fresh or frozen (unthawed) cranberries
12 skinless, boneless chicken thgihs (about 2 1/4 lbs. total)
1/4 cup catsup
2 tablespoons firmly packed brown sugar
1 teaspoon dry mustard
2 teaspoons cider vinegar 1 1/2 tablespoons cornstarch blended w/2 tablespoons cold
water
salt
-In a 3-quart or larger electric slow cooker, combine onion, cranberries. Arrange chicken on top. In small bowl, mix catsup, sugar, mustard and vinegar and pour over chicken. Cover. Cook at low setting until chicken is very tender when pierced (6 1/2 to 7 1/2 hours).
-Lift out chicken when done, blend cornstarch mixture into cooking liquid. Increase cooker heat setting to high; cover and cook, stirring 2 or 3 times until sauce thickens (10 to 15 more minutes). Season to taste with salt; pour over chicken.
Makes 6 servings.
-REAL WORLD COOKING: I cooked at a higher heat setting than they did because I was in a hurry. I also did not remove the chicken, just threw the cornstarch in and stirred it in and then cranked up the heat a bit. Didn’t stir again more than once. Then dumped it onto a big platter. It was fine. I also chose to use 7 chicken breasts instead of the 12 thighs. It also didn’t take as long as 6 1/2 hours.
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