Showing posts with label *QB watterside. Show all posts
Showing posts with label *QB watterside. Show all posts
Monday, October 31, 2011
Lemon Sweet Chicken Crock Pot
This recipe turned out awesome! i posted this a while ago..plan on having it again tomorrow..
Lemon Sweet Chicken
1 chicken, cut up i use 10 chichen thighs,bone and skinless
1/2 cup water
1 - 6 ounce can frozen lemonade concentrate
i could only find the 12 ounce frozen lemonade..so i measured 1/2 to use, and froze the other 1/2 for next time
3 tablespoons brown sugar
3 tablespoons catsup
1 tablespoon vinegar
1 tablespoon cornstarch
1 tablespoon cold water
hot cooked rice
Put the chicken pieces to
the crockpot.
Blend the thawed lemonade concentrate, the 1/2 cup
water, brown sugar, catsup and vinegar; pour over chicken.
Cover and
cook on low heat setting until tender, 5 or 6 hours. Remove the
chicken to platter; keep warm. Skim fat from the pan juices. Measure
juices; add water if necessary, to make 1 1/4 cups liquid. Place the
liquid into a sauce pan. Blend 1 tablespoon of cold water with the
cornstarch. Stir into the pan juices. Cook and stir till thickened and
bubbly. Remove from heat. serve sauce with chicken; over rice.
Remember,you can always make it up in the evening, and plug it in in the morning..if your crock comes out.
with the rice, i fried up some chopped onion in a little olive oil, i get the "cilantro" broth cubes..(in the spanish section), and 1 broth cube of chicken flavor. cup of water, boiled and mash/melt both cubes..then put it in the rice cooker..with the onion. we all love this rice..
Lemon Sweet Chicken
1 chicken, cut up i use 10 chichen thighs,bone and skinless
1/2 cup water
1 - 6 ounce can frozen lemonade concentrate
i could only find the 12 ounce frozen lemonade..so i measured 1/2 to use, and froze the other 1/2 for next time
3 tablespoons brown sugar
3 tablespoons catsup
1 tablespoon vinegar
1 tablespoon cornstarch
1 tablespoon cold water
hot cooked rice
Put the chicken pieces to
the crockpot.
Blend the thawed lemonade concentrate, the 1/2 cup
water, brown sugar, catsup and vinegar; pour over chicken.
Cover and
cook on low heat setting until tender, 5 or 6 hours. Remove the
chicken to platter; keep warm. Skim fat from the pan juices. Measure
juices; add water if necessary, to make 1 1/4 cups liquid. Place the
liquid into a sauce pan. Blend 1 tablespoon of cold water with the
cornstarch. Stir into the pan juices. Cook and stir till thickened and
bubbly. Remove from heat. serve sauce with chicken; over rice.
Remember,you can always make it up in the evening, and plug it in in the morning..if your crock comes out.
with the rice, i fried up some chopped onion in a little olive oil, i get the "cilantro" broth cubes..(in the spanish section), and 1 broth cube of chicken flavor. cup of water, boiled and mash/melt both cubes..then put it in the rice cooker..with the onion. we all love this rice..
Ebay Items
http://stores.ebay.com/Struts-Stuff?_rdc=1
my 2011 projects:
http://picasaweb.google.com/strut526/QuiltAndSewingProjects2011/
http://stores.ebay.com/Struts-Stuff?_rdc=1
my 2011 projects:http://picasaweb.google.com/strut526/QuiltAndSewingProjects2011/
Chicken Breast in Crock Pot
5 boneless chicken breasts
1 pkg taco seasoning
1 can cream of muchroom soup
1 jar of salsa
cook on low for about 5 or 6 hours
remove breasts when done.
then take 8 ounce sour cream and mix it with the broth created by the other indredients..mix it up.
serve over rice, or fork pull the chicken apart and serve on flour tortillas. yummy
a family favorite.
1 pkg taco seasoning
1 can cream of muchroom soup
1 jar of salsa
cook on low for about 5 or 6 hours
remove breasts when done.
then take 8 ounce sour cream and mix it with the broth created by the other indredients..mix it up.
serve over rice, or fork pull the chicken apart and serve on flour tortillas. yummy
a family favorite.
Subscribe to:
Posts (Atom)