2 1/2 pounds to 3 pounds chicken pieces
1 can whole-berry cranberry sauce (8 oz)
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 our 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.