Preparation / Directions:
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.