Crockpot Cranberry Chicken is another family favorite. It started as a Recipezaar recipe, originally from a cookbook, but I have since made some significant changes, so what follows is my "improved" version of the recipe. It's very simple and VERY impressive. I serve it to company quite often. I'm making an alteration but I'll give you my regular recipe first:
4-12 pieces of chicken, bone-in, skin removed (depending on size and how many you want to serve; use less breasts or more thighs, for instance. The recipe originally called for thighs, but I have found that just about any kind of chicken pieces except wings works quite well. Breasts, thighs, drumsticks, a mixture-- whatever you have or like. You can use boneless skinless chicken pieces, but you'll need to adjust the cooking time accordingly. If you had them frozen, you should probably defrost them first.)
1 can whole-berry cranberry sauce (I only eat Ocean Spray for eating, but for this recipe, store brand will be fine)
1 tsp. prepared mustard (spicy brown is best, yellow doesn't do much for the flavor; Dijon would be fine, or Cajun or whatever you like)
1 tsp. apple cider vinegar (but white will do in a pinch)
1 Tbsp. beef boullion powder or granules
1/4 cup dried minced onions (you can omit these if you want though; I did when I was pregnant and couldn't stand the smell and it was okay.)
Put chicken pieces in the bottom of the crockpot. Mix all other ingredients, and pour over chicken, ensuring there is some on each piece. (You may have to lift pieces and use a spoon to spread it around to ensure this.) Cook about 5 1/2 hours on Low or 3 1/2 on High, until chicken is tender.
I usually serve that over rice, with a salad or veggie. That's where the difference is coming in: I'm going to try some potatoes in there. Before I put in the chicken, I'm going to put some Yukon Gold potatoes in, cut into quarters (the long way, like wedges) and lightly seasoned with salt and pepper. We'll see how that goes, since I've never done it before!