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
( I used 3 large chicken breasts)
1 cup orange juice (I freshly squeezed it)
1 teaspoon grated orange peel
3 tablespoons butter, melted
3 tablespoons all-purpose flour
2 to 3 tablespoons brown sugar
Hot cooked noodles
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.
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.
Nutrition Facts: 1 serving (1 each) equals 403 calories, 22 g fat (8 g saturated fat), 117 mg cholesterol, 345 mg sodium, 16 g carbohydrate, 1 g fiber, 33 g protein.
I served my Cranberry Chicken with a side salad