I hope I write this out correctly- but if not, it won't matter because slow cooker recipes are so forgiving. It is an from a diabetic slow cooker cookbook (with Amy modifications.)
Put 4-6 bone in chicken thighs in the crockpot. Skin on or off.... honestly any type of poultry would work out just fine.- bone or not.
-1/2 cup cranberry juice (I just put about 2 TBS of frozen concentrate in a measuring cup and added hot water to 1/2 cup.)
-2 TBS Dijon mustard
-dash (or to taste) of cayenne pepper
-salt and pepper
pour on chicken.
The originally recipe called for chopped onion. I substituted dried onion. NOT soup mix!!! (That stuff is nasty for you!)
Put on high for 2 1/2 - 3 hours or low for 5 to 6 hours. Pull chicken out and cover with foil to keep warm.
Mix 2 Tbs cornstarch and 2 Tbs cold water. Add to liquid in the crockpot and turn on high for 15 minutes until thickened. You could also just put the thin liquid over the chicken and that would be fine.
I served this with broccoli cooked in the microwave.