Crockpot Cranberry Chicken

Naturally Gluten-Free Meals

CROCKPOT CRANBERRY CHICKEN

W/Cabbage Steaks

Serves 6-7 people

INGREDIENTS

4 Lbs Whole Chicken

15 Oz Whole Cranberry Sauce, canned

1/4 Cup Brown Sugar

1/4 Cup White Vinegar

1/2 Cup Ketchup

1 Tbs Garlic Powder

1 Tbs Onion Powder

INSTRUCTIONS

Discard giblets, if there are any. Rinse chicken and pat dry. Spray slow cooker with cooking spray, and place chicken inside. In a medium bowl, whisk cranberry sauce, brown sugar, vinegar, ketchup, garlic, onion powder & 1 cup water. Pour mixture over chicken and cook on low for 6-7 hours.

Cabbage Steaks

1 cabbage

1 tbs vegetable oil

Preheat oven to 400 degrees. Cut cabbage into 1/2 inch thick steaks (this works best if you slice across the cabbage, rather than in the direction of the core). Brush cabbage steaks with oil on both sides and place onto cookie sheet. Season generously with salt & pepper. Roast for 17 to 20 mins or until caramelized.

NOTE: Always read labels carefully

CarolAnne Le Blanc

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