Crock Pot Cranberry Chicken

Crock Pot Cranberry Chicken

2 1/2 lbs. chicken thighs

1 small onions thinly sliced

1 C. cranberries fresh or frozen

1/4 C. ketchup

2 T. brown sugar

1 t. dry mustard

2 t. cider vinegar

1 1/2 T. cornstarch blended with 2 T. of cold water

Add the onions and cranberries to the crockpot. Arrange the chicken on top. In a small bowl combine ketchup, sugar, mustard and vinegar together. Blend well. Pour over the chicken.

Cook on low for 6 hours. When chicken is done, remove chicken. Turn cooker to high. Mix cornstarch with the water and stir it into the sauce in the crockpot. Cook for another 10 – 15 minutes until it thickens. Season to taste and pour over the chicken.

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