Thursday, February 25, 2016

Cranberry Chicken

I am thrilled with this recipe
because I always put cranberries out for the turkey dinner
and usually only 1 person eats any,
leaving me with a TON of leftovers.......













3/4 cup chopped carrot
3/4 cup of chopped onion

Place in crockpot.

1 can of cranberries (or whatever is left)
1/2 cup bbq sauce (hickory if you have it)
1/2 cup ketchup
1/3 cup brown sugar
2 tbsp. Dijon mustard
1 tbsp. lemon juice
1/2 tbsp dried crushed chillies (I used chili spice)

Mix in a large bowl

3-6 SKINLESS quarter chickens
***personally I think boneless skinless thighs or 2 cups of deboned leftover turkey/chicken would be amazing***

1 tsp dried sage
1/2 tsp garlic powder
1/2 tsp black pepper

Mix spices in a large Ziploc bag, and shake rinsed chicken in them.

Arrange chicken in crockpot.
Cover the meat with the sauce.
(if you have to layer the chicken ensure some of the sauce is on each piece)

Cook covered on low for 6 to 7 hours
or on high for 3 to 3 1/2 hours.

Remove chicken with slotted spoon

Rinse the veggies in a strainer with HOT water and serve as side dish. *** unnecessary if using deboned leftovers***

(found in Company's Coming - Chicken Now pg 99)

We served this with peas and rice.

"Bon Appetit!"

No comments:

Post a Comment