• Slow Cooker Cranberry Chicken

    A great big thank you to Chef Mark Brown from the Facebook community Fun in Being a Foodie!


    • 6 Boneless Skinless Chicken Breasts
    • 1 1/2 tsp Salt
    • 3/4 tsp Pepper
    • 3/4 tsp Cinnamon
    • 1/2 tsp Nutmeg
    • 2 T. Brown Sugar
    • 3 T. Butter
    • 1/3 C. Mandarin Orange Segments
    • 1 1/4 C. Water
    • 1/2 C. Brown Sugar
    • 1/2 C. White Sugar
    • 1 Bag Fresh/Frozen Cranberries


    Mix the salt, pepper, cinnamon, nutmeg, and brown sugar well and rub the chicken with it. In a large heavy skillet over medium high heat melt the butter and brown the chicken for 4 minutes on each side. Mix the remaining ingredients well in a well sprayed crock pot, add the chicken and turn a few times to coat well. Cover and cook on high for 4 hours or on low for 6.


    Depending on how much moisture the chicken has you may need to add a slurry of cornstarch and water halfway through cooking. 2 tsp of cornstarch and cold water mixed and stirred in.  I did.

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