Saturday, March 11, 2017

Slow-Cooker Cranberry Chicken

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    • 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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