Thursday, December 14, 2006
SLOW COOKING THURSDAY!!!
Every year at Christmastime, I make Crock-pot Chicken with Cranberries-but only on one certain day. It's a family tradition!! The day we go out to buy our Christmas tree, we fill up with this warm and delicious meal and then head out into the cold to pick out just the right tree.
Crock-pot Chicken with Cranberries
4 boneless, skinless chicken breasts
1 medium onion, finely chopped
1 1/2 cups fresh cranberries
1 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
3 tablespoons brown sugar or honey
1 cup orange juice
3 tablespoons flour mixed with 2 tablespoons cold water
Place all ingredients (except the flour/water mixture) in the crock-pot. Cover and cook on low 6-7 hours, until chicken is tender. Add flour mixture in the last 15 minutes before serving and cook until the sauce has thickened. Serve over rice, pasta or (my family's preference) couscous.
Don't be scared when you peek in your crock-pot after it's been cooking a bit and the cranberries are still staring back at you. The longer this cooks, the cranberries will heat up and start to "pop". By the time I serve this, I cannot tell that cranberries were ever in this. They simply melt into the sauce and become yummy and delicious!! Mr. U who, does not like cranberries at all, LOVES this dish!!!
You can find more mouth-watering recipes over at Sandra's blog.