Crock-Pot Cranberry Chicken

My own recipe, inspired by a recipe on here for cranberry brisket. You can use canned whole-berry cranberry sauce, but the fresh is much nicer. If using orange juice and orange zest, leave out the apples.

• Ready In: 8 hrs 25 mins
• Serves: 10-12

Ingredients

• 12  ounces cranberries, fresh or frozen
• 1⁄2 cup sugar
• 1⁄3 cup apple cider or 1⁄3 cup  orange juice
• 1  cinnamon stick
• 2  granny smith apples, peeled and diced
• 1  strip orange zest, 1-inch by 3-inch (optional)
• 1⁄2 teaspoon powdered ginger
• 1  teaspoon mustard powder
•  kosher salt
•  fresh ground black pepper
• 1 1⁄2 lbs  baby yukon gold potatoes
• 3 1⁄2 lbs chicken thighs, bone-in and skin-on
• 1 (6 ounce) package dried cranberries (about 1 1/3 cups)
• 2  tablespoons  prepared  coarse-ground mustard

Directions

1. In a large saucepan, combine cranberries, sugar, cider, cinnamon, apples, ginger, mustard, a pinch of salt, and a few twists of black pepper. Cook on medium-high heat until most of the berries pop and the sauce looks thick and jam-like.
2. Place potatoes in bottom of slow-cooker. Place chicken on top. Cover with dried cranberries. Add prepared mustard. Pour cranberry sauce over the top. Cook on low 6-8 hours.