• 370minutes
  • 413calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB2, C, P
MineralsNatrium, Silicon, Magnesium, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 small onion , sliced thinly

  2. 1 cup fresh cranberries (may be frozen, if frozen, do not thaw)

  3. 2 1/2 lbs boneless skinless chicken thighs (remove large amounts of fat)

  4. 1/4 cup catsup

  5. 2 tablespoons brown sugar

  6. 1 teaspoon dry mustard

  7. 2 teaspoons cider vinegar

  8. 1 1/2 tablespoons cornstarch

  9. 2 tablespoons cold water

  10. salt

Instructions Jump to Ingredients ↑

  1. Place onion slices and cranberries in the bottom of your crock pot. Arrange chicken on top.

  2. In a small bowl, mix together the catsup, brown sugar, dry mustard and vinegar. Pour over the chicken.

  3. Cover and cook on low setting about 6-7 hours or until the chicken is tender.

  4. 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.


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