In my family, we never eat chicken without cranberry sauce! This chicken is fall-off-the-bone tender; the sauce is divine with mashed potatoes.
—LORRAINE CALAND SHUNIAH, ON
PREP: 30 MIN. • COOK: 4 HOURS • MAKES: 4 SERVINGS (2 CUPS SAUCE)
2 tablespoons canola oil
1 broiler/fryer chicken (4 pounds), cut up
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium onion, chopped
1 celery rib, chopped
1 cup whole-berry cranberry sauce
1/2 cup chili sauce
2 tablespoons brown sugar
1 tablespoon grated lemon peel
1 tablespoon balsamic vinegar
1 tablespoon A.1. steak sauce
1 tablespoon Dijon mustard
1. In a large skillet, heat oil over medium-high heat. Brown chicken on both sides in batches; sprinkle with salt and pepper. Transfer to a 4-qt. slow cooker.
2. Add onion and celery to the skillet; saute over medium-high heat until tender, 3-4 minutes. Stir in remaining ingredients. Pour over chicken.
3. Cook, covered, on low until the chicken is tender, 4-5 hours. Skim fat from the cooking juices; serve with chicken.