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BARBECUED CHICKEN 5-QUART SLOW COOKER

BARBECUED CHICKEN 5-QUART SLOW COOKER

3-4 pounds boneless, skinless chicken breasts Oil 1 onion, chopped ¼ cup chopped green bell pepper 1 cup ketchup 1-2 tablespoons hickory-smoked barbecue sauce 1 tablespoon prepared mustard 1 tablespoon Worcestershire sauce 1 tablespoon lemon juice 2 tablespoons vinegar 3 tablespoon brown sugar ¼ cup water ½ teaspoon salt 1/8 teaspoon salt Lightly brown chicken in oil in skillet. Drain off drippings. Arrange chicken in slow cooker (5 quart). Layer onions and green peppers over chicken. Combine remaining ingredients in bowl. Pour over chicken. Cover. Cook on low 6 hours or on high 3 ½ to 4 hours, or just until chicken is tender but still moist.

TENDER BARBECUED

CHICKEN 6-QUART SLOW COOKER

3- 4-pound broiler chicken, whole or cut up 1 medium onion, thinly sliced 1 medium lemon, thinly sliced 18-ounce bottle barbecue sauce ¾ cup cola flavored soda Place chicken in slow cooker. Top with onion and lemon. Combine barbecue sauce and cola in bowl. Pour into slow cooker. Cover. Cook on low 6-8 hours, or until chicken juices run clear. Cut into servings-sized pieces and serve with barbecue sauce. Slice any leftovers and use in sandwich.

ANGEL PASTA CHICKEN 4 TO 5-QUART SLOW COOKER

Half a stick (4 tablespoons) butter 1 package dry Italian-style salad dressing mix ½ cup white wine 10 ¾ ounce can condensed golden mushroom soup Half an 8-ounce package cream cheese with chives 4 boneless skinless chicken breast halves In large sauce pan, melt butter over low heat. Stir in salad dressing mix. Blend in wine and soup. Mix in cream cheese and stir until smooth. Do not boil. Arrange chicken in slow cooker. Pour sauce over top. Cover. Cook on low 5-6 hours, or just until chicken is tender but not dry.

When ready to eat, cook pasta. Serve chicken and sauce over pasta.

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