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Prep Time: 20 Minutes Cook Time: 300 Minutes |
Ready In: 320 Minutes Servings: 4 |
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Cooking with cranberries is a happy habit for Sandy Brooks of Tacoma, Washington. I like to include them because the fruit is filled with vitamin C - and because my husband and son love the flavor, she smiles. This chicken recipe is the one they request the most. Ingredients:
1 cup fresh or frozen cranberries |
3/4 cup chopped onion |
1/2 teaspoon salt |
1/4 teaspoon ground cinnamon |
1/4 teaspoon ground ginger |
1 broiler/fryer chicken (about 3-1/2 pounds), quartered and skin removed |
1 cup orange juice |
1 teaspoon grated orange peel |
3 tablespoons butter, melted |
3 tablespoons king arthur unbleached all-purpose flour |
2 to 3 tablespoons brown sugar |
hot cooked noodles |
Directions:
1. In a 3-qt. slow cooker, combine the first five ingredients; top with chicken. Pour orange juice over chicken and sprinkle with orange peel. Cover and cook on low for 5-6 hours or until meat juices run clear.
2. Remove chicken. When cool enough to handle, remove meat from bones; discard bones. Cut meat into bite-size pieces; set aside and keep warm. Combine butter and flour until smooth; add to slow cooker. Cook on high until thickened, about 20 minutes. Stir in chicken and brown sugar; heat through. Serve with noodles. Yield: 4-6 servings.
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