Savory Cranberry Chicken
|Onion||1 Small, thinly sliced|
|Cranberries||1 Cup (16 tbs) (Fresh / Frozen, Unthawed)|
|Skinless boneless chicken thighs||2 1⁄4 Pound (12 Pieces)|
|Catsup||1⁄4 Cup (4 tbs)|
|Firmly packed brown sugar||2 Tablespoon|
|Dry mustard||1 Teaspoon|
|Cider vinegar||2 Teaspoon|
|Cornstarch||1 1⁄2 Tablespoon, blended with 2 tablespoons cold water|
|Cold water||2 Tablespoon|
In a 3-quart or larger electric slow cooker, combine onion and cranberries.
Rinse chicken, pat dry, and arrange on top of cranberry mixture.
In a small bowl, mix catsup, sugar, mustard, and vinegar; pour over chicken.
Cover and cook at low setting until chicken is very tender when pierced (6 1/2 to 7 1/2 hours).
Carefully lift chicken to a warm serving dish and keep warm.
Blend cornstarch mixture into cooking liquid.
Increase cooker heat setting to high; cover and cook, stirring 2 or 3 times, until sauce is thickened (10 to 15 more minutes).
Season sauce to taste with salt; pour over chicken.