Total Time
8hrs 15mins
Prep 15 mins
Cook 8 hrs

Posted in response to a request; from Company's Coming Slow Cooker Recipes.


  1. Place onion in slow cooker, then arrange thighs over onion.
  2. Combine remaining ingredients together and whisk well; spoon over chicken, making sure to get some on every piece.
  3. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.


Most Helpful

Thanks Lennie, for posting such a great tasting recipe. I loved the cranberries and sauce in this dish. I used boneless, skinless thighs and cooked for about 7 hours. It was almost too easy and I thought maybe I would feel some guilt about not slaving away in the kitchen....but no! It was so good. It is indeed a dish to serve company, and I will do just that. Thanks for sharing.

Miss Annie September 16, 2002

I have made this a number of times, and we really like it. I prepare my own cranberry sauce from fresh cranberries, using the entire bag or cranberries, so I normally have more than 1 cup of sauce. You definitely need to add in cornstarch or the sauce is too runny. I just add it in right at the beginning, stirring it into the sauce mixture. Usually at least a couple of tbsps. I have made it both with boneless chicken breasts and thighs. Both work out well.

zoo66 April 13, 2010

This recipe is the best! It's so easy to make, I almost feel guilty serving it to my husband and friends, but the rave reviews I get each time I make it assuage that somewhat! I like it with spicy mustard, and it's turned out great whether made with powder or "grainy" boullion. I use regular boullion and omit the salt, though. It works just fine. This dish always comes up when my husband is discussing his favorite foods or how well I cook. Thanks so much!

ketchupqueen October 24, 2003

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