Cooking
IF frozen, thaw completely in fridge. Crockpot: Empty chicken into crockpot. Cover and cook on Low 6-7 hours. Stovetop: Empty chicken into frypan or pot. Add 1/2 c. water (Split Orders, add only 1/4 c. water). Bring to a boil over medium-high heat. Reduce heat to low. Cover and simmer approx. 1 1/2 hours, stirring occasionally; add water if necessary. Both: Skim off visible fat. Serve over hot, cooked rice (included). Suggested Sides: Try a SupperWorks Dessert!

Ingredients
Boneless, skinless chicken thighs, celery, diced onion, cranberry sauce, ketchup, garlic, Worcestershire sauce, lemon juice, molasses, cider vinegar, salt, Dijon mustard, crushed red pepper, Tabasco, thyme, pepper, rice (white or brown)