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Slow-Cooker Cranberry Chicken

Cranberry sauce combined with tapioca and onion soup simmers to perfection in this five-ingredient main dish recipe. Serve over white rice to complete the meal.

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  • Makes: 6 servings
  • Prep: 15 mins
  • Cook: 5 hrs 30 mins to 6 hrs (low) or 2.5-3 hours (high)

Slow-Cooker Cranberry Chicken

Directions

  1. Place chicken pieces in a 3-1/2- or 4-quart slow cooker. In a small bowl, stir together cranberry sauce, dry soup mix, and tapioca. Pour over chicken pieces.
  2. Cover; cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours. Serve chicken and sauce over hot cooked rice. Makes 6 servings.

From the Test Kitchen

For Easy Cleanup

Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Facts (Slow-Cooker Cranberry Chicken)

  • Per serving:
  • 357 kcal cal.,
  • 4 g fat
  • (1 g sat. fat,
  • 89 mg chol.,
  • 268 mg sodium,
  • 55 g carb.,
  • 1 g fiber,
  • 23 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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