I found this little nugget of gold in a cookbook I bought a while back. Am I disappointed? NOPE! This recipe was sweet, tangy, and filling!
INGREDIENTS:
1 (14-ounce) can whole-berry cranberry sauce
1 tablespoon soy sauce
2 teaspoons red wine vinegar
1 teaspoon minced fresh thyme or 1/4 teaspoon dried
12 teaspoon grated orange zest plus %4 cup juice
Pinch cayenne pepper
4 (6- to 8-ounce) boneless, skinless chicken
breasts,trimmed
Salt and pepper
INSTRUCTIONS:
1. Combine cranberry sauce, soy sauce, vinegar, thyme, orange zest and juice, and cayenne in slow cooker. Season chicken with
salt and pepper and arrange in even layer in slow cooker. Cover and cook until chicken registers 160 degrees, 1 to 2 hours on low.
2. Transfer chicken to serving dish and tent loosely with aluminum foil. Transfer cooking liquid to medium saucepan, bring to simmer over medium heat, and cook until sauce is slightly thickened, about 5 minutes. Season with salt and pepper to taste. Spoon sauce over chicken. Enjoy 😊
by marugar518