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Cranberry Chicken

By Crystal Miller

  • 1 small onion, sliced thinly
  • 1 cup fresh or frozen cranberries, if frozen do not thaw
  • 2 1/2 lbs. boneless, skinless chicken thighs
  • 1/4 cup fruit sweetened catsup
  • 2 Tbsp. Sucanat or brown sugar
  • 1 tsp. dry mustard
  • 2 tsp. cider vinegar

Place onion slices and cranberries in the bottom of your crockpot. Arrange chicken on top. In a small bowl mix together the catsup, Sucanat, dry mustard and vinegar. Pour this over the chicken. Cover and cook on low setting 6 to 7 hours or until the chicken is tender.

To serve, lift the chicken out and set on serving platter (you can cover it and keep it warm in your oven on a warm setting) and mix 1 1/2 Tbsp. cornstarch with 2 Tbsp. cold water. Turn the crock pot to HIGH and add mixture. Cover and cook this for about 15 minutes more or until the sauce thickens. Season to taste with salt and pour this over the chicken. This tastes good with brown rice pilaf and a spinach salad.


About The Author: Copyright: Crystal Miller, 2005

Crystal Miller ( is a mother of 8 children and enjoys her God given role as wife, homemaker and mother! She has a homemaking and country living web site called The Family Homestead and has a free monthly newsletter called Homestead Happenings. You will find sign up information on her website.


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