Submitted By: DishyDelishy
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1 cup fresh or frozen (unthawed) cranberries
1 1/2 lb skinless, boneless chicken breast
1/4 cup catsup
2 T. firmly packed brown sugar
1 t. dry mustard
2 t. cider vinegar
1 1/2 T. cornstarch blended with 2 T. cold water
In a 3 quart or larger electric slow cooker, combine onion, cranberries. Arrange chicken on top.
In small bowl, mix catsup, sugar, mustard and vinegar and pour over chicken. Cover.
Cook at low setting until chicken is very tender when pierced (5 1/2 to 6 1/2 hours)
Lift out chicken when done.
Blend cornstarch mixture into cooking liquid. Increase cooker heat setting to high;
cover and cook, stirring 2 or 3 times until sauce thickens (10 to 15 more minutes).
Season to taste with salt, pour over chicken
Makes 4 servings.