Crock Pot Cranberry Chicken

Submitted by Lennie

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

 

• Ready In: 8hrs 15mins
• Ingredients: 7
• Serves: 4-6

ingredients

• 1 cup sliced onion
• 12 skinless chicken thighs
• 1 cup whole berry cranberry sauce
• 1 tablespoon low-sodium beef bouillon cube
• 1 teaspoon apple cider vinegar
• 1 teaspoon prepared mustard
• 1 1⁄2 teaspoons salt

directions

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.

Reviews

[Miss Annie]

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.

 

[zoo66]

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.

 

[ketchupqueen]

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!

 

[kearl]

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!

 

[Miraklegirl]

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.