Ingredients:
2½ to 3 pounds chicken thighs and/or drumsticks, skinned
1 (16-ounce) can whole cranberry sauce
2 tablespoons dry onion soup mix
2 tablespoons quick-cooking tapioca
3 cups hot cooked rice
Directions: Place chicken pieces in a 3½- or 4-quart slow cooker. In a small bowl, stir together cranberry sauce, dry soup mix, and tapioca. Pour over chicken pieces. Cover; cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2½ to 3 hours. Serve chicken and sauce over hot cooked rice. Makes 6 servings.
For the past 30+ years I have cooked chicken in the clock pot almost every Sunday. I'm excited to try this new recipe for chicken in the crockpot. I traditionally put chicken legs in the crock pot in with a cup of salsa and a can of chicken broth. I got this recipe from this link.
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