Slow Cooker Chicken With Cranberries

6
Servings
10m
Prep Time
4-6h
Cook Time
4h 10m
Ready In


"A nice easy dish for those busy days around the holidays. Put this on before going shopping and dinner is waiting when you get home! Serve with rice or couscous and a veggie. Boneless chicken thighs could be used also. NOTE: The 6 hour cooking time is based on my very old slow cooker, but I have noticed my newer slow cooker cooks hotter, so 4 hours on low may be plenty."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (227.6 g)
  • Calories 301.6
  • Total Fat - 5.2 g
  • Saturated Fat - 1.4 g
  • Cholesterol - 119 mg
  • Sodium - 492.8 mg
  • Total Carbohydrate - 17 g
  • Dietary Fiber - 1.3 g
  • Sugars - 11 g
  • Protein - 44.3 g
  • Calcium - 31.9 mg
  • Iron - 1.7 mg
  • Vitamin C - 24 mg
  • Thiamin - 0.1 mg

Step 1

Place all ingredients, except flour and water, in the slow cooker.

Step 2

Cover and cook on LOW 4-6 hours (depending on how hot your pot runs), until chicken is tender.

Step 3

Mix flour with cold water and add to pot in the last 15 to 20 minutes and cook until thickened.

Step 4

Taste and adjust seasonings.

Tips & Variations


No special items needed.

Related

WhatamIgonnaeatnext?

I used chicken legs and halved the recipe. I had everything except orange juice, so I had to use apple juice. It worked out well. However I'm sure my husband and I both would have liked the orange better. I also had to use dark brown sugar which probably made it a little more sweet. We personally like the bite of the cranberry and also as far as the flour- I did have to add a little more water upon mixing it up but I don't know how much. It was no big deal to me- that stuff is meant to be an estimate. This is great for us up here where we can't get to the store easily. I believe we'll use this again lots. Thanks Mike.

(23 Oct 2020)

KarenSTL

I was really excited about this recipe, and I think it can be great with a couple of tweaks. I must have done something wrong with the flour and water because the current ratio made the flour globby, so I added a little more water. But that didn't thicken the liquid with the chicken at all...instead gave me a few 'dumplings' at the bottom. So maybe I just need to mix in cornstarch or plain flour...not sure. I also found the cranberries too tart. Maybe extra brown sugar would help with that. But I did love the spice flavor on the chicken so open to suggestions to make it just perfect.

review by:
(30 Dec 2018)