Cranberry Chicken

1 small onion, sliced thinly
1 cup fresh or frozen cranberries, if frozen do not thaw them
2 ½ lbs. boneless, skinless chicken thighs
¼ cup ketchup
2 T sugar
1 t dry mustard
2 t cider vinegar

Place onion slices and cranberries in the bottom of your crockpot.  Arrange chicken on top.  In a small bowl mix together the ketchup,sugar, dry mustard and vinegar.  Pour this over the chicken.  Cover and cook on low setting 6 to 7 hours or until the chicken is tender.

To serve, lift the chicken out and set on serving platter (you can cover it and keep it warm in your oven on a warm setting) and mix 1 ½ T cornstarch with 2 T cold water.  Turn the crock pot to HIGH and add mixture. Cover and cook this for about 15 minutes more or until the sauce thickens.  Season to taste with salt and pour this over the chicken.  This tastes good with brown rice pilaf and a spinach salad.