Slow Cooker Chicken

Recipe Ingredients

2 1/2 lbs	1135g / 40oz	Skinless chicken breasts, thighs,
		And/or legs - (to 3 lbs)
1 tablespoon	15ml	Cooking oil
1		Whole cranberry sauce - (16 oz)
1/4 cup	59ml	Spicy-sweet French salad dressing
		(Catalina)
2 tablespoons	30ml	Dry onion soup mix
1 tablespoon	15ml	Cornstarch

Recipe Instructions

Rinse chicken; pat dry. In a large skillet brown chicken, half at a time, in hot oil. If necessary add additional oil. In a 3 1/2- to 4-quart crockery cooker, place chicken pieces.

In a small bowl combine one-half of the cranberry sauce, the salad dressing and the soup mix. (Transfer remaining cranberry sauce to bowl; cover and refrigerate.) Pour dressing mixture over chicken pieces. Cover; cook on LOW heat setting for 6 hours or on HIGH heat setting for 3 hours.

Stir cornstarch into remaining cranberry sauce. If cooking on LOW, turn cooker to HIGH. Stir in cornstarch/cranberry mixture. Cover and cook 30 to 45 minutes more or till thickened and bubbly.

Serve chicken and sauce over hot cooked noodles or rice.

This recipe yields 4 servings.

Source:
Susan Wolfe on http://www.eclix.net Food BB

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