Ingredients
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1
-
12
-
1
-
1
-
1
-
1
-
1 1/2
-
-
-
-
-
-
-
-
Directions
Crock Pot Cranberry Chicken, Posted in response to a request; from Company’s Coming Slow Cooker Recipes , I added an orange sliced in wedges Then, finding, like others, that the sauce was too thin and a bit bland, I removed the chicken towards the end of the cooking time, poured the sauce into a separate pan, and reduced it to about 2/3 of the volume I then made a roux of butter and flour (the absence of any fat in the recipe had me concerned as to flavor from the start) and added this to the sauce All was then returned to the slow cooker on Warm, along with about half a bag of fresh cranberries, the remainder of the can of cranberry sauce, a bit more stock, some white wine, and some frozen vegetables (green beans, in my case, but could be any) Very nice with rice, or, the next day, with mashed potatoes and leeks, to vary it , I wasn’t sure how this would come out, but we were pleasantly surprised It was delicious! Although it’s not the most attractive of dishes I added a handful of frozen cranberries towards the end of cooking to add a pop of color used 6 boneless skinless chicken thighs and cooked on high for 3 hours I also reduced the salt to only 1 teaspoon The chicken came out to tender and flavorful I served it over rice to soak up the sauce
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Steps
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1
Done
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Place Onion in Slow Cooker, Then Arrange Thighs Over Onion. |
|
2
Done
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Combine Remaining Ingredients Together and Whisk Well; Spoon Over Chicken, Making Sure to Get Some on Every Piece. |
|
3
Done
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Cover and Cook on Low For 6 to 8 Hours or on High For 3 to 4 Hours. |
