Slow-Cooker Cranberry Chicken - cooking recipe

Ingredients

2 1/2 - 3 lbs chicken thighs, skinned
1 (16 ounce) can whole berry cranberry sauce
2 tablespoons dry onion soup mix
2 tablespoons quick-cooking tapioca
3 cups hot cooked rice

Preparation

Place chicken pieces in a 3-1/2- or 4-quart slow cooker.
In a small bowl, stir together cranberry sauce, dry soup mix, and tapioca.
Pour over chicken pieces.
Cover; cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours.
Serve chicken and sauce over hot cooked rice.