Monday, November 9, 2009

Crockpot Cranberry Chicken

Crockpot Cranberry Chicken

1 small onion, thinly sliced
1 cup cranberries, or frozen unthawed
1 1/2 pounds uncooked boneless, skinless chicken breast
1/4 cup ketchup
2 Tbsp packed light brown sugar
1 tsp mustard, dry
2 tsp apple cider vinegar
1 1/2 Tbsp cornstarch, blended with 2 T cold water

In a 3 quart or larger electric slow cooker, combine onion, cranberries. Arrange chicken on top. In small bowl, mix catsup, sugar, mustard and vinegar and pour over chicken. Cover. Cook at low setting until chicken is very tender when pierced (5 1/2 to 6 1/2 hours)

Lift out chicken when done. Blend cornstarch mixture into cooking liquid. Increase cooker heat setting to high; cover and cook, stirring 2 or 3 times until sauce thickens (10 to 15 more minutes). Season to taste with salt, pour over chicken Makes 4 servings.

Serves: 4; POINTS: 5

No comments:


Related Posts Plugin for WordPress, Blogger...