Slow-Cooked Cranberry Chicken

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

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

4 bone-in chicken breast halves (10 ounces each), skin removed
1-1/2 cups fresh or frozen cranberries, chopped
1/2 cup packed brown sugar
1/4 cup molasses
2 tablespoons orange juice
2 tablespoons cider vinegar
2 teaspoons prepared mustard
Hot cooked rice

Directions

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.
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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