Sweet and Sour Cranberry Chicken


  • 1 small onion, thinly sliced 
  • 1 cup fresh or frozen cranberries
  • 12 skinned and boned chicken thighs
  • 1/4 cup ketchup 
  • 2 tablespoons brown sugar
  • 1 teaspoon dry mustard
  • 1/2 teaspoon salt
  • 2 teaspoons cider vinegar
  • 1 1/2 tablespoons cornstarch
  • 2 tablespoons cold water


  1. Combine onion and cranberries in a 4-quart slow cooker. Arrange chicken on top of cranberry mixture.
  2. Combine ketchup, brown sugar, dry mustard, salt and cider vinegar in a small bowl; pour over chicken.
  3. Cover and cook on HIGH setting 1 hour; reduce heat to LOW setting, and cook 6 hours or until chicken is very tender. Transfer chicken to a serving platter, and keep warm.
  4. Combine cornstarch and water, stirring until smooth; stir into mixture in slow cooker. Cook, uncovered, on HIGH setting 15 minutes or until mixture is slightly thickened, stirring often. Pour over chicken.
  5. Serve this sweet-and-sour chicken thigh combo over rice or noodles to soak up the oh-so-sassy sauce.


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