Crock-Pot Cranberry Chicken

Name: Crock-Pot Cranberry Chicken
Prep time: 25 min
Cook time: 8 h
Total time: 8 h 25 min
Yield: 10-12 serving(s)
Ingredients: 12 ounces cranberries, fresh or frozen; 1/2 cup sugar; 1/3 cup apple cider or 1/3 cup orange juice; 1 cinnamon stick; 2 granny smith apples, peeled and diced; 1 strip orange zest, 1-inch by 3-inch (optional); 1/2 teaspoon powdered ginger; 1 teaspoon mustard powder; kosher salt; fresh ground black pepper; 1 1/2 lbs baby yukon gold potatoes; 3 1/2 lbs chicken thighs, bone-in and skin-on; 1 (6 ounce) package dried cranberries (about 1 1/3 cups); 2 tablespoons prepared coarse-ground mustard

Submitted by DrGaellon

"My own recipe, inspired by a recipe on here for cranberry brisket. You can use canned whole-berry cranberry sauce, but the fresh is much nicer. If using orange juice and orange zest, leave out the apples."

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Ready In:: 8hrs 25mins
Ingredients:: 14
Serves:: 10-12

ingredients

12 ounces cranberries, fresh or frozen
¹⁄₂ cup sugar
¹⁄₃ cup apple cider or 1/3 cup orange juice
1 cinnamon stick
2 granny smith apples, peeled and diced
1 strip orange zest, 1-inch by 3-inch (optional)
¹⁄₂ teaspoon powdered ginger
1 teaspoon mustard powder
kosher salt
fresh ground black pepper
1 ¹⁄₂ lbs baby yukon gold potatoes
3 ¹⁄₂ lbs chicken thighs, bone-in and skin-on
1 (6 ounce) package dried cranberries (about 1 1/3 cups)
2 tablespoons prepared coarse-ground mustard

directions

In a large saucepan, combine cranberries, sugar, cider, cinnamon, apples, ginger, mustard, a pinch of salt, and a few twists of black pepper. Cook on medium-high heat until most of the berries pop and the sauce looks thick and jam-like.
Place potatoes in bottom of slow-cooker. Place chicken on top. Cover with dried cranberries. Add prepared mustard. Pour cranberry sauce over the top. Cook on low 6-8 hours.

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Reviews

Very, very nice! Has the festive taste of a holiday meal...without all of the work :) I prepared the dish as listed, except I removed the skin from the bone-in chicken thighs; the meat was still very tender.

tk802005

RECIPE SUBMITTED BY

DrGaellon

New Rochelle, 0

I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013. After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!

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