1 small onion, sliced thinly
1 cup fresh or frozen cranberries, if frozen do not thaw
2 1/2 lbs. boneless, skinless chicken thighs
1/4 cup fruit sweetened catsup
2 T Sucanat or brown sugar
1 t dry mustard
2 t cider vinegar
Place onion slices and cranberries in the bottom of your
crockpot. Arrange chicken on top. In a small bowl mix
together the catsup, Sucanat, dry mustard and vinegar. Pour
this over the chicken. Cover and cook on low setting 6 to 7
hours or until the chicken is tender.
To serve, lift the chicken out and set on serving platter
(you can cover it and keep it warm in your oven on a warm
setting) and mix 1 ½ T cornstarch with 2 T cold water. Turn
the crock pot to HIGH and add mixture. Cover and cook this
for about 15 minutes more or until the sauce thickens.
Season to taste with salt and pour this over the chicken.
This tastes good with brown rice pilaf and a spinach salad.
Crystal Miller is
a mother of 8 children and enjoys her God given role as
wife, homemaker and mother! She has a homemaking and country
living web site called The Family Homestead
http://www.thefamilyhomestead.com/ and has a free
monthly newsletter called Homestead Happenings. You will
find sign up information on her website.
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