My husband's favorite– luckily, easy enough for him to make. 😉 I buy family packs of chicken thighs and de-skin them before freezing, then defrost as many as I need to feed whomever I'm feeding. This is my modifications of a recipe from recipezaar.com, which was originally from "Company's Coming Slow-Cooker Recipes" or some such cookbook. The original recipe called for 8-12 chicken thighs. I wouldn't think it would be as good with 12; not enough sauce. I've successfully made it with as few as 3 thighs, and we sop up the extra sauce with bread. Pretty flexible. You could also use other pieces of bone-in skinned chicken; just make sure it's at least part dark meat to keep it moist enough. Excellent with steamed white rice.
- 6-8 chicken thighs, bone-in, skinless
- 1 onion (white is best, others will work)
- 1 can whole-berry cranberry sauce
- 1 scant Tbsp. beef boullion granules or powder
- 1 tsp. prepared mustard (I prefer Gulden's spicy brown)
- 1 tsp. apple cider vinegar
- Cut ends off onion, peel off skin, and quarter. Break up and place in bottom of slow-cooker.
- Place chicken on top of onion, in single layer if possible.
- Combine all other ingredients in a bowl, then spread on top of chicken, making sure the top of each piece of chicken has a decent amount of sauce on it.
- Cover and cook 3-4 hours on "High" or 6-8 hours on "Low".
This recipe was submitted by ketchupqueen on January 23, 2005.