Cranberry Chicken

1c. sliced onion
12 skinless, boneless chicken thighs

1 can whole cranberry sauce
1 Tbsp. beef bouillon powder
1 tsp. apple cider vinegar
1 tsp. prepared mustard

Place onion on bottom of slow cooker. Arrange chicken thighs over onions. In medium bowl, combine cranberry sauce, bouillon powder, vinegar and mustard. Mix well and spoon over chicken, ensuring each thigh gets some sauce. Cover and cook on low for 6 - 8 hours or on high for 3 - 4 hours. Serves 4 - 6.