Slow-Cooker Cranberry Chicken
Slow-cooking this chicken with cranberry sauce makes for an exceptionally moist and tasty ready-when-you-get-home meal!
Quick & Easy
Ingredients for Slow-Cooker Cranberry Chicken
2-1/2 to 3 pounds chicken thighs and/or drumsticks, skinned
1 16-ounce can whole cranberry sauce
2 tablespoons dry onion soup mix
2 tablespoons quick-cooking tapioca or flour
3 cups hot cooked rice
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.
Better Homes & Gardens