Spicy Cranberry Chicken
4 boneless, skinless chicken thighs – trimmed of fat
1 cup chopped scallions or onion
1 can cranberry sauce – not the jelly kind!
1/2 teaspoon minced garlic
2 tablespoons soy sauce
1 tablespoon grated fresh ginger
1 tablespoon Dijon mustard
Brown the chicken breasts lightly in a skillet coated with cooking spray and place it in the crockpot. Sprinkle the thighs with the scallions. Mix all of the other ingredients and pour the mixture over the chicken. Cover the crockpot and cook on low for seven to nine hours.
Yields: 4 servings