Slow Cooker Cranberry Chicken

  It’s time for another slow cooker recipe!  This past winter I’d made slow cooker meatballs with cranberry sauce, and they were awesomely delicious.  I was hoping this would prove to be just as good.
  Here’s what we’re making:
  Here’s what you need:
2.5 to 3 lbs chicken thighs or drumsticks
1 16 oz can whole cranberry sauce
2 Tbsp dry onion soup mix
2 Tbsp quick-cooking tapioca
  Start by placing your chicken on the bottom of your crockpot.  Mix together your remaining ingredients and pour over top.  Cook on low for 5-6 hours or high for 2.5-3 hours.
  When I made the meatballs using jellied cranberry sauce, it melted really nicely into a gooey, sweet sauce.  I’m not certain if this time it didn’t melt for me because of it being a different type of sauce or because I, for once, used low heat instead of high, but we wound up removing the chicken at the end of cooking and heating up the sauce separately to get it to spread well enough.
  All told, this was good.  It wasn’t eat-until-your-stomach-hurts addictive like the meatballs were, but still a worthwhile crockpot recipe.  Everybody ate their dinner happily and we’ll being trying it again…probably with jellied cranberry sauce next time.

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