Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2 1/2         pounds  chicken pieces
  1                can  whole-berry cranberry sauce
  2        tablespoons  orange juice
  1           teaspoon  grated orange peel
     1/8      teaspoon  ground nutmeg
  1         tablespoon  sweet-hot mustard
     1/2      teaspoon  salt
     1/8      teaspoon  ground black pepper
  3        tablespoons  cornstarch
  3        tablespoons  cold water

Preparation:

Rinse chicken and pat dry with paper towels. (Remove skin for reduced fat.) Place cut-up chicken in a 3 1/2-quart slow cooker. In small bowl, combine cranberry sauce, orange juice and peel, nutmeg, mustard, salt, and pepper. Stir until blended but not smooth. Pour over chicken. Cover and cook on LOW for 4 or 5 hours or until chicken is tender. Remove chicken and keep warm. Turn control to HIGH. Dissolve cornstarch in water. Stir into pot with juices. Cook on HIGH, stirring occasionally, 10 to 15 minutes or until thickened. Spoon over chicken.

Nutritional Information:

296 Calories (kcal); 19g Total Fat; (60% calories from fat); 24g Protein; 4g Carbohydrate; 117mg Cholesterol; 270mg Sodium