bethzaring
Master Chef
What is your all time favorite slow cooker recipe?
Mine comes from the Rival Crock Pot recipe booklet that came with my slow cooker. I'll give the recipe as stated, which of course I modify.
Sweet and Spicy Glazed Chicken
6 4 ounce skinless, boneless chicken breast halves
1 T. oil
1/4 t. salt
1/4 t. pepper
4 garlic cloves. minced
1/2 C. brown sugar
1 C. reduced sodium soy sauce
1 C. reduced sodium chicken broth
2 T. lemon juice
1/2 t. cayenne pepper
1/4 Cup cornstarch
1/2 Cup water
In a large skillet, heat oil over medium high heat. Add chicken and brown on both sides. Season chicken with s&p. Put in crock pot. In a small bowl, combine the remaining ingredients, except the corn starch and water. Pour over chicken, cover, and cook on low for 7 to 9 hours, or on high for 3 to 4 hours. WHen done, remove chicken, make paste out of cornstarch and water, stir into pot liquid and cook until thickened.
I use skin on, bone in, split chicken breasts, way more garlic, sliced, about 3 T. tamari or shoyu with 3/4 Cup water, and Penzeys chicken base, for the reduced sodium stuff. I usually cook it on high and it is done before three hours.
Mine comes from the Rival Crock Pot recipe booklet that came with my slow cooker. I'll give the recipe as stated, which of course I modify.
Sweet and Spicy Glazed Chicken
6 4 ounce skinless, boneless chicken breast halves
1 T. oil
1/4 t. salt
1/4 t. pepper
4 garlic cloves. minced
1/2 C. brown sugar
1 C. reduced sodium soy sauce
1 C. reduced sodium chicken broth
2 T. lemon juice
1/2 t. cayenne pepper
1/4 Cup cornstarch
1/2 Cup water
In a large skillet, heat oil over medium high heat. Add chicken and brown on both sides. Season chicken with s&p. Put in crock pot. In a small bowl, combine the remaining ingredients, except the corn starch and water. Pour over chicken, cover, and cook on low for 7 to 9 hours, or on high for 3 to 4 hours. WHen done, remove chicken, make paste out of cornstarch and water, stir into pot liquid and cook until thickened.
I use skin on, bone in, split chicken breasts, way more garlic, sliced, about 3 T. tamari or shoyu with 3/4 Cup water, and Penzeys chicken base, for the reduced sodium stuff. I usually cook it on high and it is done before three hours.