Slow Cooker Cranberry-Orange Chicken |
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Prep Time: 15 Minutes Cook Time: 300 Minutes |
Ready In: 315 Minutes Servings: 6 |
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The flavors in the sauce blend together nicely to give this busy-day chicken dish some zip.Frances Roberts, Silver Spring, Maryland Ingredients:
1 teaspoon garlic powder |
1 teaspoon poultry seasoning |
1/2 teaspoon salt |
1/8 to 1/4 teaspoon pepper |
3-1/2 pounds bone-in chicken breast halves, skin removed |
1 can (14 ounces) jellied cranberry sauce |
1/2 cup chili sauce |
1/4 cup thai chili sauce |
1/3 cup orange marmalade |
4 teaspoons cornstarch |
2 tablespoons cold water |
Directions:
1. Combine the garlic powder, poultry seasoning, salt and pepper; rub over chicken. Transfer to a 5- to 6-qt. slow cooker.
2. In a small bowl, combine the cranberry sauce, chili sauces and marmalade; pour over chicken. Cover and cook on low for 5-6 hours or until a thermometer reads 170°.
3. Remove chicken to a serving platter; keep warm. Skim fat from cooking juices; transfer juices to a small saucepan. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into cooking juices. Return to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken. Yield: 6 servings.
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