doggerham
11-22-2005, 08:57 AM
Since everything I make in the crockpot tastes burned and funky, I decided to reverse engineer this recipe and make it in the oven. I made it, popped it in the oven, and went for a long walk. This holds beautifully, as DH didn't get home from work until nearly 10. I served it over egg noodles with a side of broccoli. I made it with bone-in, skin on, leg quarters, removing the skin as I ate. The meat was falling off the bones. I'm made my changes in bold. It was delish! Thanks, Bob, for bringing this one to my attention!
CROCKPOT CRANBERRY CHICKEN
(source unknown; one website or another; original poster's notes at bottom)
1 small onion, thinly sliced
1 cup fresh or frozen (unthawed) cranberries
1/2 cup chicken broth
12 skinless, boneless chicken thgihs (about 2 1/4 lbs. total)
4 bone-in, with skin, chicken leg quarters
1/4 cup catsup
2 tablespoons firmly packed brown sugar
1 teaspoon dry mustard
2 teaspoons cider vinegar 1 1/2 tablespoons cornstarch blended w/2 tablespoons cold water chicken broth
salt
In a 3-quart or larger electric slow cooker, combine onion, cranberries. Arrange chicken on top. In small bowl, mix catsup, sugar, mustard and vinegar and pour over chicken. Cover. Cook at low setting until chicken is very tender when pierced (6 1/2 to 7 1/2 hours).
In a large Dutch oven, brown both sides of the chicken in a little olive oil; may need to do in 2 batches. Remove to platter and reserve. Wipe out excess fat from Dutch oven. Add the sliced onion and cranberries. Put the chicken on top, skin up, add 1/2 cup chicken broth. Make the glaze as above and pour/brush onto the chicken. Cover. Bake at 325 until chicken is very tender when pierced (1 1/2-2 hours)
Lift out chicken when done, blend cornstarch mixture into cooking liquid. Increase cooker heat setting to high; cover and cook, stirring 2 or 3 times until sauce thickens (10 to 15 more minutes). Season to taste with salt; pour over chicken. Makes 6 servings. The only change here was to thicken the sauce on top of the stove.
CROCKPOT CRANBERRY CHICKEN
(source unknown; one website or another; original poster's notes at bottom)
1 small onion, thinly sliced
1 cup fresh or frozen (unthawed) cranberries
1/2 cup chicken broth
12 skinless, boneless chicken thgihs (about 2 1/4 lbs. total)
4 bone-in, with skin, chicken leg quarters
1/4 cup catsup
2 tablespoons firmly packed brown sugar
1 teaspoon dry mustard
2 teaspoons cider vinegar 1 1/2 tablespoons cornstarch blended w/2 tablespoons cold water chicken broth
salt
In a 3-quart or larger electric slow cooker, combine onion, cranberries. Arrange chicken on top. In small bowl, mix catsup, sugar, mustard and vinegar and pour over chicken. Cover. Cook at low setting until chicken is very tender when pierced (6 1/2 to 7 1/2 hours).
In a large Dutch oven, brown both sides of the chicken in a little olive oil; may need to do in 2 batches. Remove to platter and reserve. Wipe out excess fat from Dutch oven. Add the sliced onion and cranberries. Put the chicken on top, skin up, add 1/2 cup chicken broth. Make the glaze as above and pour/brush onto the chicken. Cover. Bake at 325 until chicken is very tender when pierced (1 1/2-2 hours)
Lift out chicken when done, blend cornstarch mixture into cooking liquid. Increase cooker heat setting to high; cover and cook, stirring 2 or 3 times until sauce thickens (10 to 15 more minutes). Season to taste with salt; pour over chicken. Makes 6 servings. The only change here was to thicken the sauce on top of the stove.