2/3 cup evaporated cane juice
1 1/2 cups water
2-4 cups water
salt and pepper
6 minced garlic cloves
1 chopped onion
2 tsp dried rosemary
1 cup dry white wine
1 lb mushrooms, whole or sliced
Combine the cranberries, sugar and water in a small saucepan. Cover and cook on medium-low, stirring occasionally, until the berries have broken and the mixture begins to thicken (10-15 minutes). Remove from heat and allow to cool to room temperature.
Place chicken in crock-pot with the appropriate amount of water (according to chicken size) and add remaining ingredients, except mushrooms. Cook until chicken is done, and add mushrooms to the crock-pot about 30 minutes before dinner time.
Serve over couscous, with cranberry sauce on top.