Slow-Cooked Cranberry Chicken
TOTAL TIME: Prep: 10 min. Cook: 5 hours
YIELD: 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
Ingredients
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4 bone-in chicken breast halves (10 ounces each), skin removed
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1-1/2 cups fresh or frozen cranberries, chopped
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1/2 cup packed brown sugar
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1/4 cup molasses
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2 tablespoons orange juice
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2 tablespoons cider vinegar
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2 teaspoons prepared mustard
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Hot cooked rice
Directions
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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.
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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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