Cranberry Crock-Pot Chicken |
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Prep Time: 5 Minutes Cook Time: 300 Minutes |
Ready In: 305 Minutes Servings: 6 |
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I was looking for something yummy and easy to make for a dinner party. My guests devoured it. In place on fresh cranberries you can use frozen or dried as well. Ingredients:
1 cup fresh cranberries |
3/4 cup onion, chopped |
1/2 teaspoon salt |
1/4 teaspoon ground cinnamon |
1/4 teaspoon ground ginger |
6 -8 chicken breasts or 6 -8 chicken thighs |
1 cup orange juice |
1 teaspoon orange peel, grated |
3 tablespoons butter, melted |
3 tablespoons flour |
2 -3 tablespoons brown sugar |
Directions:
1. In slow cooker, combine first five ingredients, and top with chicken.
2. Pour orange juice over chicken and top with orange peel. (if using dried cranberries add 1/4cup orange juice).
3. Cover and cook on low for 5-6 hours or until chicken is done according to a meat thermometer.
4. Remove chicken from cooker and cut into chunks. Set aside and keep warm.
5. Combine flour and butter until smooth, and add to slow cooker. Cook on high until thickened, about 20 minute
6. Add chicken and brown sugar to slow cooker and heat through.
7. Serve over cooked noodles.
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