Slow-Cooked Cranberry Chicken

Ingredients

• 4 bone-in chicken breast halves (10 ounces each), skin removed
• 1-1/2 cups fresh or frozen cranberries, chopped
• 1/2 cup packed brown sugar
• 1/4 cup molasses
• 2 tablespoons orange juice
• 2 tablespoons cider vinegar
• 2 teaspoons prepared mustard
• Hot cooked ric

Directions

1. Place chicken in a 4-qt. slow cooker. In a small bowl, combine cranberries, brown sugar, molasses, orange juice, vinegar and mustard; pour over chicken.
2. Cook, covered, on low 4-5 hours or until chicken is tender. Remove meat from bone or shred if desired. Serve with cranberry mixture and rice.