| Crockpot Cranberry Chicken |
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1 small onion -- thinly sliced
1 cup fresh or frozen (unthawed) cranberries
12 boneless skinless chicken thighs -- about 2 1/4 lbs; SEE NOTES
1/4 cup ketchup
2 tablespoons firmly packed brown sugar
1 teaspoon dry mustard
2 teaspoons cider vinegar
1 1/2 tablespoons cornstarch blended w/2 tablespoons cold water
salt
pepper
1 cup fresh or frozen (unthawed) cranberries
12 boneless skinless chicken thighs -- about 2 1/4 lbs; SEE NOTES
1/4 cup ketchup
2 tablespoons firmly packed brown sugar
1 teaspoon dry mustard
2 teaspoons cider vinegar
1 1/2 tablespoons cornstarch blended w/2 tablespoons cold water
salt
pepper
In a 3-quart or larger electric slow cooker, combine onion, cranberries. Arrange chicken on top. In small bowl, mix ketchup, sugar, mustard and vinegar and pour over chicken. Cover. Cook at low setting until chicken is very tender when pierced (6 1/2 to 7 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 6 servings.
(Notes posted with original recipe):REAL WORLD COOKING: I cooked at a higher heat setting than they did because I was in a hurry. I also did not remove the chicken, just threw the cornstarch in and stirred it in and then cranked up the heat a bit.
Didn't stir again more than once. Then dumped it onto a big platter. It was fine. I also chose to use 7 chicken breasts instead of the 12 thighs. It also didn't take as long as 6 1/2 hours.
Stacy's Notes - Made November 2006. Really good! I found this recipe at the message boards at the Cooking Light website and made a few changes, based on things I read there. I used one medium onion, and 1 cup of frozen cranberries (from my freezer), that I partially thawed. I doubled the sauce ingredients (ketchup, brown sugar, dry mustard and apple cider vinegar), and then I added some salt and a lot of pepper. I cooked in my West Bend on setting 4 for about 4 hours (2 bone-in breasts for us), then I added the cornstarch mixture (regular amount, not doubled), and turned it up for a few minutes. The sauce was fairly thick before I added the cornstarch slurry, and was very thick afterwards. We really liked the flavor. I made no-yolk egg noodles to have with it, and have the sauce on, and we had another veggie on the side. Tim liked it and deemed it a "keeper". :)
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 6 servings.
(Notes posted with original recipe):REAL WORLD COOKING: I cooked at a higher heat setting than they did because I was in a hurry. I also did not remove the chicken, just threw the cornstarch in and stirred it in and then cranked up the heat a bit.
Didn't stir again more than once. Then dumped it onto a big platter. It was fine. I also chose to use 7 chicken breasts instead of the 12 thighs. It also didn't take as long as 6 1/2 hours.
Stacy's Notes - Made November 2006. Really good! I found this recipe at the message boards at the Cooking Light website and made a few changes, based on things I read there. I used one medium onion, and 1 cup of frozen cranberries (from my freezer), that I partially thawed. I doubled the sauce ingredients (ketchup, brown sugar, dry mustard and apple cider vinegar), and then I added some salt and a lot of pepper. I cooked in my West Bend on setting 4 for about 4 hours (2 bone-in breasts for us), then I added the cornstarch mixture (regular amount, not doubled), and turned it up for a few minutes. The sauce was fairly thick before I added the cornstarch slurry, and was very thick afterwards. We really liked the flavor. I made no-yolk egg noodles to have with it, and have the sauce on, and we had another veggie on the side. Tim liked it and deemed it a "keeper". :)
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printed on: April 25, 2024 |