Fruity Cranberry Chicken Recipe

Fruity Cranberry Chicken Recipe Fruity Cranberry Chicken Recipe photo by Taste of Home Rating 3

Cooking with cranberries is a happy habit for Sandy Brooks of Tacoma, Washington. "I like to include them because the fruit is filled with vitamin C - and because my husband and son love the flavor," she smiles. "This chicken recipe is the one they request the most."

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Fruity Cranberry Chicken Recipe
  • Prep: 20 min. Cook: 5 hours 20 min.
  • Yield: 4-6 Servings
20 320 340

Ingredients

  • 1 cup fresh or frozen cranberries
  • 3/4 cup chopped onion
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1 broiler/fryer chicken (about 3-1/2 pounds), quartered and skin removed
  • 1 cup orange juice
  • 1 teaspoon grated orange peel
  • 3 tablespoons butter, melted
  • 3 tablespoons all-purpose flour
  • 2 to 3 tablespoons brown sugar
  • Hot cooked noodles

Directions

  • In a 3-qt. slow cooker, combine the first five ingredients; top with chicken. Pour orange juice over chicken and sprinkle with orange peel. Cover and cook on low for 5-6 hours or until meat juices run clear.
  • Remove chicken. When cool enough to handle, remove meat from bones; discard bones. Cut meat into bite-size pieces; set aside and keep warm. Combine butter and flour until smooth; add to slow cooker. Cook on high until thickened, about 20 minutes. Stir in chicken and brown sugar; heat through. Serve with noodles. Yield: 4-6 servings.

Nutritional Facts 1 serving (1 each) equals 403 calories, 22 g fat (8 g saturated fat), 117 mg cholesterol, 345 mg sodium, 16 g carbohydrate, 1 g fiber, 33 g protein.

Originally published as Cranberry Chicken in Country Woman September/October 1998, p40

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviews for Fruity Cranberry Chicken

Fruity Cranberry Chicken Recipe

Fruity Cranberry Chicken

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(1-4) of 4 reviews

Reviewed on Oct. 07, 2011 by queenzookie

This was ok. I only used 1 Tbsp. flour, and it still thickened nicely. And I only used about 1 tsp. brown sugar because the dish was already so sweet from the o.j. The cranberries were mush by the end of the cooking time; it did not look like the picture. I think it would be better with boneless chicken, a shorter cooking time, and less sugar and/or some vinegar to counter the sweetness.

Reviewed on Feb. 24, 2011 by Bratgal

We found the dish dissapointing. It did not have enough cranberry flavor.

Reviewed on Feb. 12, 2010 by loveless

very good, I think I will add some chopped apples in it next time

Reviewed on Jun. 08, 2008 by Kris Countryman

I used boneless, skinless chicken breasts. I just cut them into chunks before I put them in the slow cooker. I was very easy.

 
 

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