Slow-Cooker Cranberry Chicken

Slow-Cooker Cranberry Chicken

  • Servings: 6
  • Course: Main Dish

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Ingredients

  • Reynolds® Slow Cooker Liner
  • 2-1/2 to 3 pounds chicken thighs and/or drumsticks, skinned
  • 1 16-ounce can whole cranberry sauce
  • 2 tablespoons dry onion soup mix
  • 2 tablespoons quick-cooking tapioca
  • 3 cups hot cooked rice

Directions

Step 1

Place chicken pieces in a 3-1/2- or 4-quart slow cooker.

Step 2

In a small bowl, stir together cranberry sauce, dry soup mix, and tapioca.

Step 3

Pour over chicken pieces.

Step 4

Cover; cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours.

Step 5

Serve chicken and sauce over hot cooked rice.

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