Cranberry-Orange Chicken

 

2 1/2 to 3 lb. Chicken breast

1 (8-oz.) can Whole-berry cranberry sauce

2 T. Orange juice

1 tsp. Grated orange peel

1/8 tsp. Ground nutmeg

1 T. Sweet-hot mustard

1/2 tsp. Salt

1/8 tsp. Ground black pepper

3 T. Cornstarch

3 T. 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.