Slow Cooker Cranberry Chicken

Fall is such a wonderful time of year.  Here in Northern Californina we have been patiently waiting for the cooler weather and even more so for the rain to fall from the sky and quench our dry land.  This type of weather begs for me to pull out the slow cooker, fill it with a delicous dinner and let my house permeate with the warming smells of Fall.  It's a dinner that when set upon the table your eyes will feast, your nose will smell the aromatics of cinnamon and nutmeg, and your tastebuds will delight in the tang of the cranberry. Serve this dish with some of your favorite roasted root vegetables and a sauce from the pan drippings.  I am telling you, Slow Cooker Cranberry Chicken will become a dinner you will put into rotation!

Slow Cooker Cranberry Chicken

Ingredients:
4 boneless chicken breast or 6 chicken thighs or combo of both
1 can of whole berry cranberry sauce
1 pkg of dry onion soup mix
1/2 tsp of cinnamon
1/4 tsp of nutmeg
1/2 cup of chicken stock or vegetable stock

Directions for cooking that day:
Place ingredients in crockpot. Cook on high for 3-4 hours or low 6- 8 hours.
Check chicken periodically to make sure there is liquid to avoid drying out.
To make a sauce for the chicken by straining the drippings, adding a flour slurry, bring to a boil.  Finish with some honey or your preferred sweetness to cut the tartness and some butter  ('cause butter always makes things better).

Freezer Directions:
Label a gallon size Ziploc bag with recipe name and cooking hours.
Place all ingredients listed above in the order listed. Seal bag, knead to mix flavors, lay flat to freeze.