• 2Tbsp. flour
• 1/2 cup KRAFT Classic CATALINA Dressing
• 1/2 cup HEINZ Chili Sauce
• 1/4 cup orange marmalade
• 8 bone-in chicken thighs (3 lb.), skin removed
• 1/2 cup dried cranberries
• 4 cups hot cooked instant brown rice  

   

   

  • whisk flour, dressing, chili sauce and marmalade until blended.
  • Place chicken in slow cooker sprayed with cooking spray; top with cranberries and dressing mixture. Cover with lid.
  • Cook on LOW 5 to 6 hours (or on HIGH 3 to 3-1/2 hours) or until chicken is done (165ºF), and sauce is thickened and bubbly around edge. Skim fat from surface of sauce if necessary.
  • Serve chicken mixture over rice.

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