Slow-Cooker Cranberry Chicken

Cranberry sauce combined with tapioca and onion soup simmers to perfection in this five-ingredient main dish recipe. Serve over white rice to complete the meal.

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  • 2 1/2- 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
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. Makes 6 servings.

nutrition information

Per Serving: cal. (kcal) 357, Fat, total (g) 4, chol. (mg) 89, sat. fat (g) 1, carb. (g) 55, fiber (g) 1, pro. (g) 23, sodium (mg) 268, Percent Daily Values are based on a 2,000 calorie diet
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