WELCOME

Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Sunday, September 14, 2014

CRANBERRY CHICKEN

6 boneless skinless chicken beasts
1 tbsp canola or coconut oil
1 cup chopped onion
1 cup ketchup
1/2 cup brown sugar
1 can whole-cranberry sauce

Place chicken in bottom of slow cooker, cover and cook on high while you make the sauce.

In a saucepan, cook the onions for a minute in the oil; add the ketchup, brown sugar, and cranberry sauce; cook over low-heat while stirring until the brown sugar melts and sauce is broken up.

Remove lid from cooker and pour the warm sauce over the chicken.

Turn cooker to low and cook 3 to 4 hours until the chicken is cooked through. Always be sure chicken is cooked through before serving.

Note: File Photo

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