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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.
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.
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!
Awesome dish, Anne Hamilton led me to this great dish. Once you get the skin off the chicken it's smooth sailin'! I didn't add salt, it didn't need it at all. I only used 6 chicken thighs, but I think next time I'll cook more... the leftover meat would be great for sandwiches! The sauce (cranberries, onions and all) was also fabulous on plain rice!
This is one of the easiest recipes I have ever made for dinner. I made the following changes: I used 6 thighs but kept the other amounts the same. Didn't have beef soup mix so I used onion, and substituted rice vinegar for apple cider. Cooked on high for 4 hours, which I thought was a bit too much but DH and my sister just loved it. Served with some mushroom fried rice (which was so good I posted the recipe) and stir fried pea sprouts. Thanks Lennie, your recipes never disappoint.
This is very good and easy to make. Personally, I would have liked more cranberries, so may add some raw cranberries next time.
It wasn't horrible but I wont make again. The sauce blackened on top of the chicken and it was just weird! It did tast WAY better the next day tho. I added peas into the crock pot the last 10 minutes and added cornstarch to thicken since it was really watery
Very good! I used 4 boneless skinless chicken breasts and thickened the sauce and added the rest of the can of cranberry sauce right before serving. I served it with seasoned wild rice mix. It's a keeper!
This is for my own records, I'll put a rating up when it's done! Made this Mar 31, 2009 - Used half a large onion, chopped; 4 BLSL chicken breasts, frozen; 1 can whole cranberries in sauce; 4 beef bouillon cubes; white vinegar; mustard as called for; 1/2 tsp salt (hope it's not too salty, I used regular beef bouillon cubes!!, didn't realize it called for low-sodium and wondered why it called for so much salt!). Finally remembering to rate it. We thought it was great! Tastes a lot like the recipes calling for onion soup mix and catalina dressing, but simpler and from scratch.
Great recipe. Like some of the others, I thickened the sauce with a bit of cornstarch at the end. My girls each loved it and it is a definite keeper in my house.