Crockpot Cranberry Chicken
2 or 3 boneless, skinless chicken breasts (could use legs or thighs or a whole chicken)
1 regular sized can whole cranberry sauce
1 envelope dry onion soup mix
1/2 cup water
2 tablespoons quick cooking tapioca (Optional)
2 tablespoons brown sugar
Combine all the ingredients, mix well, pour over chicken, cook for 4 hours on high or 6 to 8 hours on low. Spoon sauce over chicken before serving.