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