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Ingredients
- 2 1/2 - 3 lbs chicken thighs, skinned
- 1 (16 ounce) can whole berry cranberry sauce
- 2 tablespoons dry onion soup mix
- 2 tablespoons quick-cooking tapioca
- 3 cups hot cooked rice
Method
- Place chicken pieces in a 3-1/2- 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 2-1/2 to 3 hours.
- Serve chicken and sauce over hot cooked rice.
