Crock Pot Cranberry Chicken
2 1/2 lbs. chicken thighs
1 small onions thinly sliced
1 C. cranberries fresh or frozen
1/4 C. ketchup
2 T. brown sugar
1 t. dry mustard
2 t. cider vinegar
1 1/2 T. cornstarch blended with 2 T. of cold water
Add the onions and cranberries to the Crockpot. Arrange the chicken on top. In a small bowl combine ketchup, sugar, mustard and vinegar together. Blend well. Pour over the chicken.
Cook on low for 6 hours. When chicken is done, remove chicken. Turn cooker to high. Mix cornstarch with the water and stir it into the sauce in the Crockpot. Cook for another 10 - 15 minutes until it thickens. Season to taste and pour over the chicken. Jomilt from Texas

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