Posted by admin on 2nd September 2009
Crockpot Cafe Chicken
6 to 8 servings
2 (2 1/2 pound) chickens, cut into eighths
1 onion, chopped
2 cloves garlic, chopped
Salt and white pepper to taste
1 green bell pepper, diced
1 medium very ripe tomato, peeled, seeded and chopped
1 cup dry white wine
Pinch of cayenne pepper
Combine all ingredients in crockpot. Cover and cook on LOW for 6 to 8 hours, or until chicken is tender.
Serve with crusty French bread and sweet butter.
Happiness is not in having being it is in doing. — Lillian Eichler Watson
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Posted by admin on 30th August 2009
Chicken Stroganoff
1 cup sour cream
1 tablespoon flour
1 envelope chicken gravy mix
1 cup water
1 pound boneless skinless chicken breast
halves, cut into 1-inch pieces
1 (16 ounce) package frozen stew vegetables, thawed
1 (4 ounce) can sliced mushrooms
1 cup frozen peas, thawed
1 1/2 cups biscuit baking mix
4 scallions, chopped
1/2 cup milk
Mix sour cream, all-purpose flour, gravy mix and water in 3 1/2- to 4-quart crockpot until smooth. Stir in chicken, stew vegetables and mushrooms.
Cover and cook on LOW for 5 hours or until chicken is tender and sauce is thickened. Stir in peas. Mix baking mix and scallions. Stir in milk just until moistened. Drop dough by rounded tablespoonsful onto chicken-vegetable mixture. Cover and cook on HIGH for 45 to 50 minutes or until wooden pick inserted in center of dumplings comes out clean. Serve immediately.
Yields 4 servings.
The reason lightning doesn strike twice in the same place is that the same place isn there the second time. — Willie Tyler
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Posted by admin on 28th August 2009
Roast Lemon Chicken
1 to 3 pounds chicken breasts
1 tablespoon crumbled dried oregano
2 cloves garlic
2 tablespoons butter
1/4 cup water
Salt and pepper
3 tablespoons lemon juice
Wash chicken and pat dry. Season with salt and pepper. Sprinkle half the oregano and garlic inside the cavity.
Melt butter in a large skillet. Brown chicken on all sides. Transfer to crockpot. Sprinkle with remaining oregano and garlic. Add water to skillet and stir to loosen brown bits. Pour into crockpot. Cover and cook on LOW for 8 hours.
Add lemon juice the last hour of cooking.
All that Ive learned, Ive forgotten. The little I still know, Ive guessed. — Sbastien-Roch Nicolas de Chamfort
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Posted by admin on 21st August 2009
Fruity Chicken
1/2 cup crushed pineapple
2 tablespoons lemon juice or juice of 1/2 lemon
2 tablespoons soy sauce
3 mashed peaches
1 whole chicken, cut up
Spray crockpot with nonstick spray.
Mix pineapple, lemon juice, soy sauce and peaches in a large bowl. Dip chicken in the sauce and place in crockpot. Cover with remaining sauce.
Cook on LOW for 6 to 8 hours.
Age iswisdom, if one has lived ones life properly. — Miriam Makeba
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Posted by admin on 23rd July 2009
Chicken Cacciatore
1 (3 pound) broiler-fryer chicken
2 cups water
1 (15 ounce) can tomato sauce
1 tablespoon oregano
1/2 cup dry white wine
1 medium onion, chopped
1 large green bell pepper, thinly sliced
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
Bring chicken to boil in a pot of water. Simmer chicken for 30 minutes.
Remove from heat and cool. Pour stock into a measuring cup to make 2 cups and refrigerate. skim any fat from top of reserved stock when cooled.
De-bone the chicken. Discard bones and skin. Cut chicken into chunks. Place all ingredients in a pot and cover. Bring to a boil, turning heat down immediately. Simmer 30 minutes, uncovered, or until sauce has thickened.
Serve on a bed of rice.
What sculpture is to a block of marble, education is to the soul. — Joseph Addison
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Posted by admin on 1st July 2009
Creamy Crockpot Chicken
1 package boneless chicken thighs (amount depends on your preference)
2 (10.75 ounce) cans cream of mushroom or cream of chicken soup
1 can peas, drained
1 can corn, drained
Medium egg noodles
Remove skin from boneless chicken thighs, then rinse.
Combine chicken, undiluted soup, peas, corn in a crockpot. Set to LOW and cook during the day.
Variation
Prepare egg noodles according to package directions and combine with cooked chicken.
When I was a boy … we didn wake up with Vietnam and have Cyprus for lunch and the Congo for dinner — Lyndon B. Johnson
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Posted by admin on 27th June 2009
Barbecue Chicken
1 frying chicken, cut up or quartered
1 can condensed tomato soup
3/4 cup chopped onion
1/4 cup vinegar
3 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon sweet basil
1/4 teaspoon thyme
Place chicken in crockpot. Combine all other ingredients and pour over chicken. Cover tightly and cook on LOW setting for 6 to 8 hours.
Yields 4 servings.
I call architecture frozen music. — Johann von Goethe
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Posted by admin on 26th June 2009
Souper Chicken
3 whole boneless, skinless chicken breasts, halved
2 tablespoons lemon juice
1/2 teaspoon celery salt
1/2 teaspoon pepper
1/2 teaspoon paprika
1 can cream of celery soup
1 can cream of mushroom soup
1/3 cup wine
Grated Parmesan cheese
Rice for serving
In small bowl blend together, lemon juice, celery salt, pepper and paprika. Rub this over the chicken and then place the chicken in the crockpot.
In a medium bowl blend together the soups and wine and pour over the chicken. Sprinkle with cheese and cover and cook on LOW for 6 to 8 hours.
Yields 4 to 6 servings.
Men are not prisoners of fate, but only prisoners of their own minds. — Franklin D. Roosevelt
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Posted by admin on 25th June 2009
Diner Chicken
2 ( 2 1/2 pound) chickens, cut into eighths
1 onion, chopped
2 cloves garlic, chopped
Salt and pepper, to taste
1 green bell pepper, diced
1 medium ripe tomato, peeled, seeded and chopped
1 cup dry white wine
Pinch of cayenne pepper
Combine all ingredients in a crockpot. Cover crockpot and cook on LOW for 6 to 8 hours, or until chicken is tender.
Serves 6 to 8.
Few are agreeable in conversation, because each thinks of what he intends to say than of what others are saying, and listens no more when he himself has a chance to speak. — Francois de La Rochefoucauld
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