CRANBERRY CHICKEN

1 small onion, sliced thin
1 cup fresh cranberries (or frozen unthawed cranberries)
2 1/4 lb boneless, skinless chicken thighs
1/4 cup ketchup
2 tbsp brown sugar
1 tsp dry mustard
2 tsp cider vinegar
FOR THE SAUCE:
1 1/2 tbsp cornstarch
2 tbsp cold water
Salt (to taste)

In crockpot, combine onion and cranberries. Rinse chicken, pat dry, and arrange on top. In small bowl, mix ketchup, sugar, mustard, and vinegar; pour over.

Cover and cook LOW until chicken is very tender (6 1/2 to 7 1/2 hours). Carefully lift chicken to a warm serving platter and keep warm.

Blend cornstarch and water. Blend this into cooking liquid. Increase heat to HIGH; cover and cook, stirring 2 or 3 times, until sauce is thickened (about 10-15 minutes). Season to taste. Pour over chicken.

Makes 6 servings
Source: Sunset Crockery Cookbook