Slow Cooker Cranberry Chicken | Midwest Living

Slow Cooker Cranberry Chicken

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Slow Cooker Cranberry Chicken

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  • Makes: 6 servings
  • Prep 15 mins
  • Cook 5 hrs to 6 hrs (low) or 2.5-3 hours (high)

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Cranberry sauce combined with tapioca and onion soup simmers to perfection in this five-ingredient main dish recipe. Serve over white rice to complete the meal.

Ingredients

  • 2 1/2-3 pounds chicken thighs and/or drumsticks, skinned
  • 1 16 - ounce can whole cranberry sauce
  • 2 tablespoons dry onion soup mix
  • 2 tablespoons quick-cooking tapioca
  • 3 cups hot cooked rice

Directions

  1. Place chicken pieces in a 3-1/2- or 4-quart slow cooker. In a small bowl, stir together cranberry sauce, dry soup mix, and tapioca. Pour over chicken pieces.
  2. Cover; cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours. Serve chicken and sauce over hot cooked rice. Makes 6 servings.

Nutrition Facts

(Slow Cooker Cranberry Chicken)

Servings Per Recipe 6, fiber (g) 1, chol. (mg) 89, sat. fat (g) 1, carb. (g) 55, Fat, total (g) 4, cal. (kcal) 357, pro. (g) 23, sodium (mg) 268

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