Friday, March 14, 2008



2 1/2 to 3lbs of chicken thighs and/or drumsticks skinned (I used 6 boneless chicken breast)
1 16oz can of whole cranberry sauce
2 tablespoons of dry onion soup mix
2 tablespoons of quick-cooking tapioca
3 cups hot cooked rice

1. Place chicken peices in a 3 1/2 or 4 quart crockpot. In a small bowl mix cranberry sauce, soup mix and tapioca. Pour over chicken

2. Cover, cook on low heat for 5-6 hours or on high for 2 1/2-3 hours. Serve chicken and sauce over hot cooked rice. Makes 6 servings!

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