recipe: cranberry chicken
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.
Makes 6 servings.