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Post by Linda on Sept 22, 2002 18:47:48 GMT -6
Crock Pot Lemon Chicken
1 chicken, cut in pieces 1/4 c. flour 1 1/2 tsp. salt 2 tbsp. oil 1 (6 oz.) can lemonade, thawed & undiluted 3 tbsp. brown sugar 1 tbsp. vinegar 1/4 c. catsup
Combine flour and salt and coat chicken. Brown on all sides in hot oil. Put in crock pot. Stir lemonade concentrate, brown sugar, vinegar and catsup. Mix well. Pour over chicken. Cover and cook on high 3 to 4 hours or low for 6 to 8 hours.
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Post by Linda on Sept 22, 2002 18:48:16 GMT -6
Baked Cajun Chicken
1 1/2 to 2 lb. meaty chicken (breasts, thighs, drumsticks) non-stick spray coating 2 Tbsp. nonfat milk 2 Tbsp. onion powder 1/2 tsp. dried thyme, crushed 1/4 tsp. garlic salt 1/4 tsp. white pepper 1/4 tsp. black pepper
Remove skin from chicken. Rinse chicken, pat dry. Spray inside of crock pot with nonstick coating. Arrange the chicken, meaty sides up in crock pot. Brush with milk. In small bowl mix onion powder, thyme, garlic salt, white pepper and black pepper. Sprinkle over chicken. Cover and cook on low 8 to 10 hours (high 4 to 5 hours) until the chicken is tender and no longer pink.
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Post by Linda on Sept 22, 2002 18:48:43 GMT -6
Chicken in Cream Cheese Sauce
1 Frying chicken; cut up 2 tb Melted butter or margarine Salt and pepper 2 tb Dry Italian salad dressing 1 cn Condensed mushroom soup 6 oz Cream cheese; cut into cubes 1/2 c Sauterne wine or sherry 1 tb Chopped onion
Brush chicken with butter and sprinkle with salt and pepper. Place in a crockpot and sprinkle dry mix over all. Cover and cook on low for 6 to 7 hours. About 45 minutes before done, mix soup, cream cheese, wine, and onion in a small saucepan. Cook until smooth. Pour over the chicken and cover and cook another 45 minutes. Serve with sauce.
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Post by Linda on Sept 22, 2002 18:49:13 GMT -6
Deviled Chicken Soup
1 lb skinless, boneless chicken 1 large red potato 1 1/2 cups frozen corn 1 medium onion chopped 1/2 cup celery chopped 3 T Dijon mustard 1/4 tsp pepper 1/8 tsp garlic powder 2 1/2 cups vegetable juice 1 can chicken broth
Rinse chicken, cut into bite-size pieces. Combine everything in crockpot; pour veggie juice and chicken broth over all. Cover and cook on low 8-10 hours or on high 4-5 hours. Serves 6.
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Post by Linda on Sept 22, 2002 18:49:52 GMT -6
Chalupa
1 lb. pinto beans 3 lb. pork roast 7 cups water 1/2 cup chopped onion 2 cloves garlic, minced 1 Tbsp. salt 2 Tbsp. chili powder 1 Tbsp. cumin 1 tsp. oregano 2 jalapeno peppers, chopped fine tortilla chips
Toppings: tomatoes, chopped avocados, chopped onions, chopped lettuce, shredded Monterey Jack cheese, grated picante sauce
Put all ingredients except tortilla chips in crock pot or Dutch oven. Cover and simmer 5 hrs. or until roast falls apart and beans are tender. Uncover and cook 1/2 hr. until desired thickness. Serve over tortilla chips and pass toppings.
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Post by Linda on Sept 22, 2002 18:50:13 GMT -6
broccoli rice and chicken
2 pounds chicken tenders or boneless breasts in strips 1 1/4 cups uncooked converted rice 1 pkg knorr's cream of broccoli soup mix 1 1/2 cups chicken broth pepper to taste parsley
place rice in a lightly greased crockpot. sprinkle with parsley and pepper. top with chicken pieces. mix together the soup mix and broth. pour over chicken and rice. cover and cook on low for 6 to 8 hours. enjoy vicki
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Post by Linda on Sept 22, 2002 18:50:45 GMT -6
Peachy-Keen Chicken
6 to 8 chicken breast halves 1 package golden onion dry soup mix 3/4 cup peach preserves 1/4 cup Russian salad dressing 1 package (16oz) sugar snap peas (or mixed oriental vegetables), thawed Wash chicken and pat dry; place in crockpot. Add soup mix, preserves, and dressing. Mix to combine. Cook on low for 6 to 8 hours, or on high for 3 to 4 hours. Add vegetables (you can thaw quickly under hot running water) during the last 30 to 60 minutes. Serve over rice. Serves 6. LisaEastTexas
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Post by Linda on Sept 22, 2002 18:52:50 GMT -6
Cocoa
3 1/2 cups nonfat dry milk powder 1/2 cup sugar 1/2 cup unsweetened cocoa powder 6 cups water 1 tsp. vanilla Marshmallows, ground cinnamon (optional) In a 31/2, 4, 5, or 6 quart crockery cooker combine dry milk powder, sugar an cocoa powder. Add water an vaniall; stir well todissolve. Cover; cook on low-heat setting for 3- 4 hours or on high-heat setting for 1 to 1 1/2 hours. Before serving, carefully beat cocoa with a rotary beater to make it frothy. Ladle into mugs; top with marshmallows an sprinkle with cinnamon. Makes about 9 (6oz) servings.
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