1 broiler/fryer chicken (3 to 4 lbs.), cut up
1 can (14 oz.) whole-berry cranberry sauce
1 cup BBQ sauce
1 onion, finely chopped
1 celery rib, finely chopped
1/2 tsp. salt
1/4 tsp. pepper
hot cooked rice
Place the chicken in a 3-qt. slow cooker. In a small bowl, combine the cranberry sauce, BBQ sauce, onion, celery, salt, and pepper. Pour over chicken. Cover and cook on low for 5-6 hours or until the chicken is tender. Serve with rice. *Notes: I used a whole chicken, but I didn't cut it up until after it was cooked. Next time I try this recipe, I'm going to use chicken breasts instead. It would be easier to serve. However, Luke and I both loved this meal. Give it a whirl!
