A delicious recipe for the upcoming fall season. I like using chicken thighs rather than breasts in the crock pot as they stand up better to the longer cooking and add more flavor to the dish. Do not overcook the thighs. Six hours is about as long a cooking time as you'll need. I actually use a little less time. This recipe was posted by Wolverine on the TOHBB.
- 1 small onion, sliced thinly
- 1 cup fresh cranberries (may be frozen, if frozen, do not thaw)
- 2 1⁄2 lbs boneless skinless chicken thighs (remove large amounts of fat)
- 1⁄4 cup catsup
- 2 tablespoons brown sugar
- 1 teaspoon dry mustard
- 2 teaspoons cider vinegar
- 1 1⁄2 tablespoons cornstarch
- 2 tablespoons cold water
- Place onion slices and cranberries in the bottom of your crock pot. Arrange chicken on top.
- In a small bowl, mix together the catsup, brown sugar, dry mustard and vinegar. Pour over the chicken.
- Cover and cook on low setting about 6-7 hours or until the chicken is tender.
- To serve: lift the chicken out and set on serving platter. Cover and keep warm in your oven on a low setting. Mix the cornstarch and water until smooth. Turn the crock pot to high setting and add cornstarch mixture. Cover and cook this for about 15 minutes more or until the sauce thickens. Season to taste with salt and pour the sauce over the chicken.