Well, this looks like the week of saucy dishes. A few weeks ago was the week of quinoa, last week was the week of stuffed recipes....I am sensing a weekly theme here. Now, before we get too far into this I must give a disclaimer. Canned whole berry cranberry sauce - yes, I know it is high sugar, high carb, no protein, and comes from a can - but it is so very tasty in this recipe. You don't have to smother your meat in the sauce, use a slotted spoon and drain the sauce if you want. Having said that, sometimes you just want something quick, comforting, and child pleasing. This dish was a hit and reminds me of Thanksgiving. Perfect for when the weather starts to turn cooler.
Place 3 pounds chicken thighs and/or drumsticks in a slow cooker. Top with 1 16 ounce can whole berry cranberry sauce, 2 Tbsp onion soup mix, and 2 Tbsp quick-cooking tapioca. Cook on low for 6 hours. You could probably sub chicken breasts instead of thighs and maybe make your own cranberry sauce if you choose. This can be served with a side of brown rice, a sweet potato, or just about anything you would like with chicken. We happened to go the the farmer's market and served this with green beans, potatoes, and fresh tomato.
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