Slow-Cooker Cranberry Chicken Recipe
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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.
Ingredients
- 2-1/2 to 3 pounds chicken thighs and/or drumsticks, skinned
- 1 16-ounce can whole cranberry sauce
- 2 tablespoons dry onion soup mix
- 2 tablespoons quick-cooking tapioca
- 3 cups hot cooked rice
- 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.
- 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.
- Calories 357, Total Fat 4 g, Saturated Fat 1 g, Cholesterol 89 mg, Sodium 268 mg, Carbohydrate 55 g, Fiber 1 g, Protein 23 g.
- Percent Daily Values are based on a 2,000 calorie diet
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