crock pot chickenSubmitted by: RAMONESFAN
IntroductionA delicous crock pot recipie A delicous crock pot recipie
Choose your favourite mix of vegetables from:-
Frozen - these cook up just fine, will be soft but still seem to hold together.
Canned - same as frozen. Though tin peas really loose their color and go a grey sort of color.
Pre-Cut - fresh, pre-cut from the super-market (for when feeling lazy).
Fresh - cut into about 1 inch square pieces. Feel free to prepare the night before.
Meat Legs (drumsticks), wings, maryland pieces. Even breast or thigh, if you don't like bones.
2¼–3¼lb (1–1½kg) this will serve 4 – 6.
Flavouring Your favourite flavour of tin soup. Use the ‘Cream of ...’ type soups. Our favourite is cream of corn.
Alternatively use one of those ‘Simmer Sauces’ – the ones you use for stir fry’s. We have found that the no name brand ones (which I don’t like in stir fry’s), work well and; they are cheap. Try ‘Honey Mustard’ – my favourite.
Optional Extras Crushed garlic and/or ginger - teaspoon or two.
Herbs - best put in during last hour of cooking- teaspoon or two.
Salt and Pepper - added at end - to taste.
Do not add any water, the enclosed slow cooking will retain heaps.
Add any of the optional extras.
Cook for about 3–4 hours on high OR 6-8 hours on low.
Number of Servings: 4
Recipe submitted by SparkPeople user RAMONESFAN.