Crock Pot Cranberry Orange Chicken



6 servings



2-1/2 lb. chicken pieces
1 can (8 oz.) whole berry cranberry sauce
2 tbsp. orange juice
1 tsp. grated orange peel
1/8 tsp. ground nutmeg
1 tbsp. sweet hot mustard
1/2 tsp. salt
1/8 tsp. ground black pepper
3 tbsp. cornstarch
3 tbsp. cold water


Rinse chicken and pat dry with paper towels. Place cup up chicken in a 3 1/2 quart slow cooker. In small bowl, combine cranberry sauce, orange juice and peel, nutmeg, mustard, salt, and pepper. Stir until blended but not smooth. Pour over chicken. Cover and cook on LOW for 4 or 5 hours or until chicken is tender.

Remove chicken and keep warm. Turn control to HIGH. Dissolve cornstarch in water. Stir into pot with juices.. Cook on HIGH, stirring occasionally, 10 to 15 minutes or until thickened. Spoon over chicken. Serves about 6.

Healthy Crockery Cookery Mable Hoffman

Author's Comments

To reduce fat, remove and discard the skin from the chicken before cooking.

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