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Categories:
chicken breasts salt onion celery cranberry sauce orange juice mustard cinnamon lemon juice honey brown sugar chili sauce orange cornstarch cold water
Viewed: 40 - Published at: a year agoIngredients
- 3 chicken breasts (bone-in)
- 1 1/2 teaspoons salt
- 1 onion, chopped
- 1 celery rib, 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
Method
- 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!
