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Slow-Cooked Cranberry Chicken

Total Time

Prep: 10 min. Cook: 5 hours

Makes

4 servings

I wanted to find a creative way to use my leftover cranberries from Thanksgiving dinner. This sounds like an unlikely combination, but the results are incredible! —Lisa Workman, Boones Mill, Virginia
Slow-Cooked Cranberry Chicken Recipe photo by Taste of Home

Ingredients

  • 4 bone-in chicken breast halves (10 ounces each), skin removed
  • 1-1/2 cups fresh or frozen cranberries, chopped
  • 1/2 cup packed brown sugar
  • 1/4 cup molasses
  • 2 tablespoons orange juice
  • 2 tablespoons cider vinegar
  • 2 teaspoons prepared mustard
  • Hot cooked rice

Directions

  1. Place chicken in a 4-qt. slow cooker. In a small bowl, combine cranberries, brown sugar, molasses, orange juice, vinegar and mustard; pour over chicken.
  2. Cook, covered, on low 4-5 hours or until chicken is tender. Remove meat from bone or shred if desired. Serve with cranberry mixture and rice.

Nutrition Facts

5 ounces cooked chicken with 1/3 cup cranberry mixture (calculated without rice): 404 calories, 5g fat (1g saturated fat), 113mg cholesterol, 146mg sodium, 47g carbohydrate (40g sugars, 2g fiber), 41g protein.

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