FAST FIX
I wanted to find a creative way to use my leftover cranberries from Thanksgiving dinner. This sounds like an unlikely combination, but the results are incredible!
—LISA WORKMAN BOONES MILL, VA
PREP: 10 MIN. • COOK: 5 HOURS • MAKES: 4 SERVINGS
4 bone-in chicken breast halves (10 ounces each), skin removed
1 1/2 cups fresh or frozen cranberries, chopped
1/2 cup packed brown sugar
1/4 cup molasses
2 tablespoons orange juice
2 tablespoons cider vinegar
2 teaspoons prepared mustard
Hot cooked rice
1. Place chicken in a 4-qt. slow cooker. Combine cranberries, brown sugar, molasses, orange juice, vinegar and mustard; pour over the chicken.
2. Cook, covered, on low for 4-5 hours or until the chicken is tender. Remove meat from bone or shred if desired. Serve with cranberry mixture and rice.