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Print this Recipe    Cran Orange Chicken

Cranberry-Orange Chicken

2 1/2 to 3 pounds chicken pieces
1 (8-oz.) can whole-berry cranberry sauce
2 tablespoons orange juice
1 teaspoon grated orange peel
1/8 teaspoon ground nutmeg
1 tablespoon sweet-hot mustard
1/2 teaspoon salt
1/8 teaspoon ground black pepper
3 tablespoons cornstarch
3 tablespoons cold water

Rinse chicken and pat dry with paper towels. Place cut-up chicken
in a 3 1/2-quart slow cooker. In small bowl, combine cranberry
sauce, orange juice and peel, nutmeg, mustard, salt, and pepper.
Stir until blended but not smooth. Pour over chicken. Cover and
cook on LOW for 4 or 5 hours or until chicken is tender.

Remove chicken and keep warm. Turn control to HIGH. Dissolve
cornstarch in water. Stir into pot with juices. Cook on HIGH,
stirring occasionally, 10 to 15 minutes or until thickened. Spoon
over chicken.

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