Slow Cooker Cranberry-Orange Chicken

1 (14-oz.) can whole-berry cranberry sauce
1 Tbsp. low-sodium soy sauce
2 tsp. red wine vinegar
1/2 tsp. dried thyme
1/2 tsp. grated orange zest
1/4 cup orange juice
Pinch cayenne pepper
4 (6-oz) boneless, skinless chicken breasts
Salt and pepper
1/3 cup sliced almonds, toasted

Combine cranberry sauce, soy sauce, vinegar, thyme, orange zest and juice, and cayenne in slow cooker. Season chicken breasts with salt and pepper and nestle into slow cooker. Cover and cook on LOW until chicken registers 160 degrees, 1 to 2 hours.

Transfer chicken to a serving platter and tent loosely with aluminum foil. Transfer sauce to a medium saucepan, bring to a simmer and cook until slightly thickened, about 5 minutes. Season with salt and pepper to taste. Spoon sauce over chicken and sprinkle with almonds.

Serves 4
WW SmartPoints per serving: 9