Cranberry Orange Chicken in Crockpot

Cranberry Orange Chicken in Crockpot

2 1/2 pounds to 3 pounds chicken pieces
1 can whole-berry cranberry sauce (8 oz)
2 tablespoons orange juice
1 teaspoon grated orange peel
1/8 teaspoon ground nutmeg
1 tablespoon sweet-hot mustard
1/2 teaspoon salt
1/8 teaspoon ground black pepper
3 tablespoons cornstarch
3 tablespoons cold water

Rinse chicken and pat dry with paper towels. Place cut-up chicken in a 3 1/2-quart slow cooker.

IN small bowl, combine cranberry sauce, orange juice and peel, nutmeg, mustard, salt and pepper.

Stir until blended but not smooth. Pour over chicken. Cover and cook on LOW for

4 or 5 hours our until chicken is tender.

Remove chicken and keep warm. Turn control to HIGH. Dissolve cornstarch in water.

Stir into pot with juices. Cook on HIGH, stirring occasionally, 10 to 15 minutes or until thickened.

Spoon over chicken.

Per serving:

Cal 370, Carb 19 gm, Total fat 14 gm, Sat fat 4 gm, Cal from fat 126, Chol 83 mg, Sodium 333 mg

Find this recipe at:

http://inet-recipes.blogspot.com/