Double this slow cooker chicken recipe on the days right after Thanksgiving when you still need to feed a crowd (and have leftover cranberry sauce handy).

Source: Better Homes and Gardens

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Credit: Andy Lyons

Recipe Summary

prep:
25 mins
slow-cook:
5 hrs
total:
5 hrs 25 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sprinkle chicken generously with salt and black pepper. Place chicken in a 3 1/2- or 4-quart slow cooker.

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  • In a blender or food processor combine cranberry sauce, tomatoes, tapioca, lime juice, brown sugar, chipotle pepper, and mustard. Cover and blend or process until smooth. Pour tomato mixture over chicken.

  • Cover and 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 rice. Sprinkle with green onions.

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

518 calories; fat 7g; cholesterol 162mg; saturated fat 2g; carbohydrates 71g; mono fat 2g; poly fat 2g; insoluble fiber 3g; sugars 38g; protein 36g; vitamin a 403.8IU; vitamin c 21.1mg; thiamin 0.4mg; riboflavin 0.4mg; niacin equivalents 11.4mg; vitamin b6 0.9mg; folate 76.4mcg; vitamin b12 1.1mcg; sodium 827mg; potassium 723mg; calcium 75mg; iron 3mg.
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