Sweet and Sour Cranberry Chicken
Don't you think the title says it all - sweet and sour - our taste buds are loving all of the different flavors!
What You'll Need:
1 small onion, thinly sliced
1 cup fresh or frozen cranberries
12 skinned and boned chicken thighs
2 tablespoons brown sugar
1 teaspoon dry mustard
2 teaspoons cider vinegar
2 tablespoons cold water
What To Do:
- Combine onion and cranberries in a 4-quart slow cooker. Arrange chicken on top of cranberry mixture.
- Combine ketchup and next 4 ingredients in a small bowl; pour over chicken.
- Cover and cook on HIGH setting 1 hour; reduce heat to LOW setting, and cook 6 hours or until chicken is very tender. Transfer chicken to a serving platter, and keep warm.
- Combine cornstarch and water, stirring until smooth; stir into mixture in slow cooker. Cook, uncovered, on HIGH setting 15 minutes or until mixture is slightly thickened, stirring often. Pour over chicken.
Serve this sweet-and-sour chicken thigh combo over rice or noodles to soak up the oh-so-sassy sauce.
This recipe is from The Best of Mr. Food Cookbook Series © Oxmoor House, Inc. If you would like more recipes like this, click here.
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