Slow Cooker Cranberry-Orange Chicken

Name: Slow Cooker Cranberry-Orange Chicken
Prep time: 15 min
Cook time: 5 h
Total time: 5 h 15 min
Yield: 6 servings.
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

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

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.

Nutrition Facts

5 ounces cooked chicken with 1/3 cup sauce: 417 calories, 5g fat (1g saturated fat), 118mg cholesterol, 758mg sodium, 48g carbohydrate (34g sugars, 1g fiber), 44g protein.

Originally published as Slow Cooker Cranberry/Orange Chicken in Taste of Home Cookbook Contest 2010/2011