Cranberry Chicken

This is a definite fall favorite. We only get to have it a couple times a year depending on how many bags of cranberries I buy and freeze. Although we have had this many times I have never actually made it according to the directions. This will be the first time. I'm excited to eat it! Oh, and this comes from The Best of Country Cooking 2000.

1 c. fresh or frozen cranberries

3/4 c. chopped onion

1/2 tsp. salt

1/4 tsp. ground cinnamon

1/4 tsp. ground ginger

1 broiler/fryer chicken (about 3 1/2 lbs), quartered and skinned

1 c. orange juice

1 tsp. grated orange peel

3 tbsp. butter, melted

2-3 tbsp. brown sugar

hot cooked noodles

In a slow cooker, combine the first five ingredients; top with chicken. Pour orange juice over chicken and sprinkle with orange peel. Cover and cook on low for 5-6 hours or until meat juices run clear. Remove chicken; debone and cut up the meat. Set aside and keep warm. Combine butter and flour until smooth; add to slow cooker. Cook on high until thickened, about 20 minutes. Stir in chicken and brown sugar; heat through. Serve over noodles.