Crockpot Cranberry Chicken Recipe

Crockpot Cranberry Chicken Recipe

1 pc. onion (small), sliced thin
1 tsp. mustard (dry)
1/4 c. catsup
1 c. frozen or fresh cranberries (not thawed out)
12 pcs. (2 & 1/4 pounds) boned & skinned chicken thighs
2 tsps. vinegar (cider), 1.5 tbsps. cornstarch mixed with
2 tbsps. water (cold)
2 tbsps. brown sugar (packed firmly)
Salt

Get a 3 qt. crockpot and place inside cranberry fruits and onions then place chicken thighs on the top. On a bowl, blend vingar, mustard, sugar and catsup then pour the mixture on the top of chicken meat.

Cook, covered, on low until the chicken gets tenderized (for 6.5 – 7.5 hrs.). Take out the chicken then add cornstarch and mustard mix in the liquid inside the pot.

Turn your heat settings on HIGH then continue to cook it and stir it around 2-3 times just until the sauce gets thick (10-15 mins.). Add in salt for seasoning and drizzle this sauce on the cooked chicken. Serves 6.

When you’re hurrying: Instead of low settings, it should be on HIGH then the chicken should just be left inside the pot and not taken out.

Just add in cornstarch and mustard mix then increase heat settings and just stir once. Serve on a serving plate and instead of the thighs, use the breast part of the chicken (7 pcs.).