6 chicken thighs, skin removed (about 2 1/4 lb. total)
1/4 teaspoon salt
1/4 teaspoon pepper
1 can (14 oz.) whole berry cranberry sauce
1 cup Kellogg’s® Special K® Cereal Multi-Grain (crushed to 1/2 cup)
1 can (8 oz.) crushed pineapple, drained
1/2 cup barbecue sauce
1 tablespoon Dijon mustard or spicy brown mustard
3 cups hot cooked brown rice
1 medium onion, sliced
1.Place chicken thighs on rack of broiler pan. Sprinkle with salt and pepper. Broil 4- to 5-inches from heat for 10 minutes or until lightly browned, turning once.
2. In 5- to 6-quart crockery cooker place onion and chicken. In small bowl stir together cranberry sauce, KELLOGG’S SPECIAL K Cereal Multi-Grain, pineapple, barbecue sauce and mustard. Pour over chicken. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours.
3. Place rice on serving plate. Top with chicken. Stir sauce. Serve over chicken.