2 1/2 to 3 pounds chicken thighs and/or drumsticks, skinned
16 oz can whole cranberry sauce
2 Tbl dry onion soup mix
2 Tbl quick cooking tapioca
3 cups hot cooked rice
Place chicken pieces in a 3 1/2 or 4 quart slow cooker. In a small bowl, stir together cranberry sauce, dry soup and tapioca. Pour over chicken pieces.
Cover; cook on low heat for 3-4 hours. Serve chicken and sauce over hot cooked rice.
Makes 6 servings
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