Slow-cooked cranberry chicken
onion, thinly sliced
fresh, or frozen cranberries
boneless, skinless chicken thighs
1Place onions and cranberries in bottom of slow-cooker. Place chicken over cranberries. In bowl, combine ketchup, brown sugar, mustard and vinegar. Pour over chicken.
2Cover cooker and cook on high for 1 hr. Reduce heat to low and cook 6 hrs. Place chicken on a platter and keep warm.
3In measuring cup, combine cornstarch and water until smmoth. Stir into cooker. Cook, uncovered on high for 15 mins, stirring often, until mix is thickened. Pour sauce over chicken.