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Cranberry chicken

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Ingredients

Adjust Servings:
2½ to pounds Chicken thighs and/or drumsticks, skinned
1 (16 ounce) can whole Cranberry Sauce
2 tbsp dry Onion Soup mix
2 tbsp quick-cooking Tapioca
3 cups hot cooked Rice

Nutritional information

1
Serving Size
357 kcals
Calories
4 g
Fat
1 g
Saturated Fat
89 mg
Cholesterol
268 mg
Sodium
55 g
Carbohydrates
1 g
Fiber
23 g
Protein

Cranberry chicken

  • 3 hours 15 minutes
  • Serves 6
  • Medium

Ingredients

Directions

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Rice and steamed Brussels sprouts make eye-catching, taste-tempting partners for this savory fruited chicken. For a change of pace, prepare your favorite recipe for rice pilaf and substitute it for the plain hot cooked rice.

Steps

1
Done

Place chicken pieces in a 3½ or 4 quart slow cooker. In a small bowl, stir together cranberry sauce, dry soup mix, and tapioca. Pour over chicken pieces.

2
Done

Cover; cook on low heat setting for 5 to 6 hours or on high-heat setting for 2½ to 3 hours. Serve chicken and sauce over hot cooked rice.

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Pork chops and corn bread stuffing recipe
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Marinated salmon recipe
previous
Pork chops and corn bread stuffing recipe
next
Marinated salmon recipe

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