Ingredients
-
3 chicken breasts (bone-in)
-
1 1/2 teaspoons salt
-
1 onion, chopped
-
1 (15 ounce) whole berry cranberry sauce
-
3 ounces orange juice
-
1 teaspoon dry mustard
-
1/2 teaspoon cinnamon
-
2 teaspoons lemon juice
-
2 tablespoons honey
-
2 tablespoons brown sugar
-
3 tablespoons chili sauce or 3 tablespoons barbecue sauce
-
1 orange, sliced
-
1 tablespoon cornstarch
-
3 tablespoons cold water
-
1 celery rib, chopped
Instructions
- Rub salt onto chicken breasts and place in bottom of crock pot.
- In a medium bowl place onion, celery, cranberry sauce, orange juice, dry mustard, cinnamon, lemon juice, honey, brown sugar and chili sauce. Stir and pour over chicken breasts.
- Place lid on crock pot and top with kitchen towel using instructions in description above. (My crock pot is only 3 months old and I still do this.) Turn crock pot on high and allow to cook 1 hour. Turn on low for 3 or 4 hours. NOTE: I have tried leaving crock pot on high the entire time and this dish was done in 3 1/2 hours.
- Lift lid and quickly place orange slices over chicken without stirring. Cook an additional hour.
- Combine cornstarch and cold water. Add last 10 minutes of cooking time for thickening purposes.
- Serve over cooked rice and enjoy!