Dinner

Slow-Cooker Cranberry Chicken is for Dinner.

Slow-Cooker Cranberry Chicken takes 10 minutes to prepare.

Slow-Cooker Cranberry Chicken takes 480 minutes to cook.

Slow-Cooker Cranberry Chicken makes 12 servings.

The ingredients for Slow-Cooker Cranberry Chicken are:

Chicken parts, boneless, about 3.5 - 4 pounds
Cranberries, fresh, 2 cups
Yellow onion, large, sliced thinly
Low-Sugar Ketchup, 1/2 cup
Diabetisweet Brown Sugar substitute, 2 Tbsp
Ground mustard, 3 tsp
Cider Vinegar, 2 Tbsp

Here is how you make Slow-Cooker Cranberry Chicken:

Place cranberries and onions in bottom of slow cooker. In small bowl, mix all remaining ingredients other than chicken.Layer chicken parts to cover. If 2 layers of chicken are needed, spoon some of the ketchup mixture between the layers to coat evenly.Pour remaining ketchup mixture on top of chicken.Cook on low for 8 hours.IF DESIRED, remove chicken and vegetables from bowl. Turn slow cooker to high setting. In separate small bowl, mix 1 tbsp corn starch with 1/4 cup room temperature water until a thin slurry is formed. Pour into crock pot and continue stirring until sauce has thickened (about 5 minutes). Remove and serve over chicken.Number of Servings: 12Recipe submitted by SparkPeople user KGOELLER.

The nutritional information for Slow-Cooker Cranberry Chicken is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 125.7

• Total Fat: 2.1 g
• Cholesterol: 61.5 mg
• Sodium: 208.0 mg
• Total Carbs: 6.2 g
• Dietary Fiber: 1.0 g
• Protein: 20.1 g