Slow-Cooked Cranberry Chicken
Total TimePrep: 10 min. Cook: 5 hours
I had fresh cranberries I needed to use up. I don’t like to review recipes if I didn’t initially ollow them exactly, but I did since this one only had one review. I didn’t have orange juice, so I substituted orange marmalade. I also used Lana’s advice and halved the brown sugar and used. a mixture of molasses and maple syrup. Late in the process i realized someone had unplugged the crockpot, so after an hour, I had to transfer it to the oven so dinner would be on time. Flavor was good, but I thought the sauce would be thicker, and it might have been if it had fully cooked in the crockpot. Anyway, it was flavorful, easy, and a great way to use up cranberries. I will make it again in the crockpot.
This was excellent. I served it with steamed broccoli and Lipton Onion soup roasted potatoes. For the chicken I used maple syrup instead of molasses, half a bag of cranberries, and only one third as much brown sugar as was directed. I thought the cranberries would pop the way they do when I make cranberry sauce, so I didn’t halve them, but they didn’t pop. So, when the cooking was complete I removed the chicken and dumped the saucy cranberries into a blender and returned the sauce to the chicken to serve.