Cranberry Chicken

1 cup fresh or frozen cranberries
3/4 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 broiler/fryer chicken (about 3-1/2 pounds), quartered and skin removed
1 cup orange juice
1 teaspoon grated orange peel
3 tablespoons butter, melted
3 tablespoons all-purpose flour
2 to 3 tablespoons brown sugar
Hot cooked noodles

In a 3-qt. slow cooker, combine the first five ingredients; top with chicken. Pour orange juice over chicken and sprinkle with orange peel.

Cover and cook on low for 5-6 hours or until meat juices run clear. Remove chicken; debone and cut up the meat.

Set aside and keep warm. Combine butter and flour until smooth; add to slow cooker.

Cook on high until thickened, about 20 minutes. Stir in chicken and brown sugar; heat through. Serve over noodles. Makes 4-6 servings.