I’ve read really great reviews on this but I was rather nonplussed by it.
1 onion, thinly sliced
1 cup fresh or frozen (unthawed) cranberries
1-1/2 lb skinless, boneless chicken breast
1/4 cup catsup
2 Tbsp firmly packed brown sugar
1 tsp dry mustard
2 tsp cider vinegar
1-1/2 Tbsp cornstarch blended with 2 Tbsp water
In a 3-quart or larger electric slow cooker, combine onion, cranberries. Arrange chicken on top. In small bowl, mix catsup, sugar, mustard and vinegar and pour over chicken. Cover. Cook on LOW until chicken is very tender when pierced (5-1/2 to 6-1/2 hours). Lift out chicken when done. Blend cornstarch mixture into cooking liquid. Increase cooker heat setting to high; cover and cook, stirring 2 or 3 times until sauce thickens (10 to 15 more minutes). Season to taste with salt, pour over chicken.
264 Calories; 2g Fat (8.2% calories from fat); 40g Protein; 19g Carbohydrate; 2g Dietary Fiber; 99mg Cholesterol; 293mg Sodium