Ingredients
2 tablespoons canola oil1 broiler/fryer chicken (4 pounds), cut up1/2 teaspoon salt1/4 teaspoon pepper1 medium onion, chopped1 celery rib, chopped1 cup whole-berry cranberry sauce1/2 cup chili sauce2 tablespoons brown sugar1 tablespoon grated lemon zest1 tablespoon balsamic vinegar1 tablespoon A.1. steak sauce 1 tablespoon Dijon mustard
Preparation
In a large skillet, heat oil over medium-high heat. Brown chicken on both sides in batches; sprinkle with salt and pepper. Transfer to a 4-qt. slow cooker.
Add onion and celery to skillet; saute over medium-high heat until tender, 3-4 minutes. Stir in remaining ingredients. Pour over chicken.
Cook, covered, on low until chicken is tender, 4-5 hours. Skim fat from cooking juices; serve juices with chicken.
