Slow Cooker Cranberry-Orange Chicken Recipe

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The flavors in the sauce blend together nicely to give this busy-day chicken dish some zip.—Frances Roberts, Silver Spring, Maryland

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Slow Cooker Cranberry-Orange Chicken Recipe

Prep: 15 min. Cook: 5 hours

Yield: 6 Servings

15 300 315

Ingredients

1 teaspoon garlic powder
1 teaspoon poultry seasoning
1/2 teaspoon salt
1/8 to 1/4 teaspoon pepper
3-1/2 pounds bone-in chicken breast halves, skin removed
1 can (14 ounces) jellied cranberry sauce
1/2 cup chili sauce
1/4 cup Thai chili sauce
1/3 cup orange marmalade
4 teaspoons cornstarch
2 tablespoons cold water

Directions

Combine the garlic powder, poultry seasoning, salt and pepper; rub over chicken. Transfer to a 5- to 6-qt. slow cooker.
In a small bowl, combine the cranberry sauce, chili sauces and marmalade; pour over chicken. Cover and cook on low for 5-6 hours or until a thermometer reads 170°.
Remove chicken to a serving platter; keep warm. Skim fat from cooking juices; transfer juices to a small saucepan. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into cooking juices. Return to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken. Yield: 6 servings.

Nutritional Facts 5 ounces cooked chicken with 1/3 cup sauce equals 417 calories, 5 g fat (1 g saturated fat), 118 mg cholesterol, 758 mg sodium, 48 g carbohydrate, 1 g fiber, 44 g protein.

Originally published as Slow Cooker Cranberry-Orange Chicken in The Taste of Home Cookbook , p44