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Crock-Pot Cran-Orange Chicken

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“Inspired by Cranberry Orange Chicken - Crock Pot, but made my own by making fresh cranberry sauce. If using frozen cranberries, they do not need to be thawed; they can go right in the pot from the freezer. The sauce is delicious over rice or mashed potatoes. I like to use Reynolds Slow Cooker Bags to line my pot, and fold the top over before putting on the lid; this traps the steam inside, and makes cleanup much easier.”
READY IN:
7hrs 40mins
SERVES:
5-6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a small saucepan over medium-high heat, combine cranberries, orange juice, 1/2 tsp mustard powder, ground ginger, sugar and crystallized ginger, if using. Cook until most of the berries have popped and sauce is thick, about 10-15 minutes.
  2. Remove from heat and stir in diced onion, 1/2 tsp mustard powder, cinnamon, lemon juice, honey and chili sauce.
  3. Sprinkle chicken with salt and pepper. Place in slow cooker. Pour sauce over chicken. Cover and cook on low 6 hours or high 3 hours.
  4. Add orange slices but do not stir. Cook on low another hour, or on high another 30 minutes.
  5. Stir cornstarch into water. Drizzle into sauce in slow cooker. Cook another 10 minutes on high or until thick.

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