Ingredients
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2½ to pounds Chicken
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1 (16 ounce) can whole Cranberry Sauce
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2 tbsp dry Onion Soup
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2 tbsp quick-cooking Tapioca
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3 cups hot cooked Rice
Directions
Rice and steamed Brussels sprouts make eye-catching, taste-tempting partners for this savory fruited chicken. For a change of pace, prepare your favorite recipe for rice pilaf and substitute it for the plain hot cooked rice.
Steps
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1
Done
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Place chicken pieces in a 3½ or 4 quart slow cooker. In a small bowl, stir together cranberry sauce, dry soup mix, and tapioca. Pour over chicken pieces. |
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2
Done
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Cover; cook on low heat setting for 5 to 6 hours or on high-heat setting for 2½ to 3 hours. Serve chicken and sauce over hot cooked rice. |
