30 something. Madly in love with my husband, two delicious boys and my Canon 50D. Looking to live a faithful, grateful life each day. SAHM, Project Lifer, photography enthusiast, home cook (the easy crock-pot type) and baker. Love walks around the river town we call home and travel to anywhere a plane will land.
This recipe has become a fast favorite here. I discovered it when a friend posted it on my mom's Facebook page back in the fall and was intrigued. That it can be thrown together in about 30 seconds and fully cooked in less than 3 hours in the crock pot? Huge bonus. I serve the chicken over rice and with a side of veggies.
Cranberry Chicken for Slow Cooker
2.5 - 3 pounds chicken thighs and/or drumsticks, skinned (I use boneless, skinless)
1 16-ounce can whole cranberry sauce (if using jellied, just toss in some dried cranberries)
2 tablespoons dry onion soup mix (I use the whole packet for a more savory flavor)
2 tablespoons quick-cooking tapioca
Place chicken pieces in a 3-1/2- or 4-quart slow cooker. In a small
bowl, stir together cranberry sauce, dry soup mix, and tapioca. Pour
over chicken pieces.
Cover; cook on low-heat setting for 5 to 6 hours or on high-heat setting
for 2-1/2 to 3 hours. Serve chicken and sauce over hot cooked rice.