Slow-cooked cranberry chicken
SLOW-COOKED CRANBERRY CHICKEN
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|1 small||onion, thinly sliced|
|1 c||fresh, or frozen cranberries|
|12||boneless, skinless chicken thighs|
|2 Tbsp||brown sugar|
|1 Tbsp||prepared mustard|
|2 tsp||cider vinegar|
|2 Tbsp||cold water|
Place onions and cranberries in bottom of slow-cooker. Place chicken over cranberries. In bowl, combine ketchup, brown sugar, mustard and vinegar. Pour over chicken.
Cover cooker and cook on high for 1 hr. Reduce heat to low and cook 6 hrs. Place chicken on a platter and keep warm.
In 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.