Crockpot Cranberry Chicken

[bobmark226]

This was found among a pile of printouts over the weekend, and I did it in a rush. It was waaaaaaaaaaaaaay beyond expectations, especially since I was somewhat dubious about it. Couldn't be easier. I did it on high for four hours and the thighs were tender and falling off the bone, but not mushy. The resulting sauce was really yummo and only slightly piquant from the cranberries, almost beef stew-like in quality.

I don't know what's happening to me, but this is the second crockpot recipe I've loved in six months! :o Next thing you know, I'll be eating fresh tomatoes.

Bob

************

CROCKPOT CRANBERRY CHICKEN
(source unknown; one website or another; original poster's notes at bottom)

1 small onion, thinly sliced
1 cup fresh or frozen (unthawed) cranberries
12 skinless, boneless chicken thgihs (about 2 1/4 lbs. total)
1/4 cup catsup
2 tablespoons firmly packed brown sugar
1 teaspoon dry mustard
2 teaspoons cider vinegar 1 1/2 tablespoons cornstarch blended w/2 tablespoons cold water
salt

In a 3-quart or larger electric slow cooker, combine onion, cranberries. Arrange chicken on top. In small bowl, mix catsup, sugar, mustard and vinegar and pour over chicken. Cover. Cook at low setting until chicken is very tender when pierced (6 1/2 to 7 1/2 hours).

Lift out chicken when done, blend cornstarch mixture into cooking liquid. Increase cooker heat setting to high; cover and cook, stirring 2 or 3 times until sauce thickens (10 to 15 more minutes). Season to taste with salt; pour over chicken. Makes 6 servings.

REAL WORLD COOKING: I cooked at a higher heat setting than they did because I was in a hurry. I also did not remove the chicken, just threw the cornstarch in and stirred it in and then cranked up the heat a bit. Didn't stir again more than once. Then dumped it onto a big platter. It was fine. I also chose to use 7 chicken breasts instead of the 12 thighs. It also didn't take as long as 6 1/2 hours.

[dcollier]

This sounds wonderful -- can't wait to try it. I love my crockpot but have found very few crockpot recipes that sound appealing. Thanks!

Denise

[Wendy w]

I don't know what's happening to me, but this is the second crockpot recipe I've loved in six months! :o Next thing you know, I'll be eating fresh tomatoes.


It could be that fresh air from moving to the country. The fresh air could be playing havoc with your brain cells. :p Actually, it looks good.

[Beth]

Thanks for posting Bob. I also have very few recipes that I really like out of the crockpot but would like to find more. As the boys get busier, it sure would be nice to find some things they like too.

[schuh]

Bob,
Did you use skinned thighs with the bones in?
I may have to try this one.
Tracy

[deniseannsc]

bumping for the answer to boned or boneless chicken thighs.

[bobmark226]

I used skinless, boneless, but I imagine it wouldn't make much difference to use bone-in thighs, as they'll be done in a crockpot, just a bit more time.

(thanks for the bump, Denise, didn't see this!)
Bob

[Lisa W]

Oooohhhh! This sounds good! As the cold weather rolls in, I have recently dusted off the crockpot ;) . I'll have to give this one a try soon.

Thanks Bob

[PurrPg]

Thanks Bob.

I'll make this, since I can't find my dump chicken recipes.

[Peggy]

Thanks Bob! Looks like you've found another good recipe to share. I rarely use my crockpot but am always on the lookout for good recipes for it.

Peggy

[EmilyK]

Do you think this recipe would be okay with boneless skinless chicken breasts? It looks really good!

** ETA - Duh, never mind. Just noticed in the Real World Cooking section that chicken breasts were used. Sorry! :rolleyes:

[Peggy]

At the very bottom of the recipe, in the notes section, the original poster said that they used chicken breasts. I think the recipe looks very versatile and either the breasts or thighs, bones or no bones, would work with adjustments in cooking time.

Peggy

[bbenedict]

This was found among a pile of printouts over the weekend, and I did it in a rush. It was waaaaaaaaaaaaaay beyond expectations, especially since I was somewhat dubious about it. Couldn't be easier. I did it on high for four hours and the thighs were tender and falling off the bone, but not mushy. The resulting sauce was really yummo and only slightly piquant from the cranberries, almost beef stew-like in quality.

I don't know what's happening to me, but this is the second crockpot recipe I've loved in six months! :o Next thing you know, I'll be eating fresh tomatoes.

Bob




So what is the other crockpot recipe you've loved in six months, hmmm?

Bonnie

[PamN]

We had this last night and it got very good reviews from the family. I haven't had much luck with slow cooker meals in general -- the timing is so off and I don't have the patience to experiment with the same recipe over and over to get it right. This came out great even though I messed with the heat. I used skinless, bone-in thighs (7 huge ones, maybe 3 1/2 pounds before de-skinning) and cooked maybe 2 hours on low, then bumped it to high when progress didn't seem to be progressing. I ended up cooking another 3 hours on high. The chicken was probably done way before that, but I got busy and didn't look. The extra time didn't kill the dish, though. Altogether a keeper. Thanks, Bob!

[syzygy]

Another thank you for posting this, Bob (gee, I hope all these kudos don't go to your head!!! :D )

Made this for last night with thighs/drumsticks and it was falling off the bone delish!!! DH made a pig of himself (and he's not big into chicken, usually) so I've put this one in as a keeper.

And now I, too, want to know what the 2nd recipe is. :confused:

[Connor's mom]

This is on the menu for next week, but for the life of me, I can't think of what side(s) would work best with this. Suggestions?

TIA!

[PamN]

Connor's mom, I served it with egg noodles and a quick slaw made of napa cabbage and popped mustard seeds (oil and vinegar dressing on the slaw, but very low on the oil, so it was light tasting).

[landk]

And now I, too, want to know what the 2nd recipe is. :confused:

Possibly this? http://community.cookinglight.com/showthread.php?t=79065&highlight=crockpot

[wallycat]

This is in my crockpot as we speak. I used skinless bone-in thighs.

Mollie posted a cranberry/turkey crockpot recipe that was good, but DH didn't care for it....so I hope this tastes different :eek: :o :o

[Julzer]

Wow, thanks for the recipe! I've been looking for something new to cook in the crockpot, and I have all the ingredients on hand. Yay!

~Julie

[SweetSueDonym]

I made this today -- I haven't tasted it yet, but DH gives it rave reviews! thanks for the recipe.

[wallycat]

My DH said it was just "eh."
I liked it but it wasn't a wow for me.
Not a real repeater for us.
Not bad, just not WOW.

[Peggy]

I made this tonight and it got an enthusiastic thumbs up in my house. I used skinless, boneless chicken thighs and cooked it on medium-low in the crockpot for about 3 hours. The chicken was tender and flavorful.

Peggy

[tigermorris]

I have 4 cans of cranberry sauce I'd like to use up; 2 cans jellied and 2 can whole berry.
Do you think I could sub instead of the fresh or frozen cranberries and not have a probelm? This sounds like a good and easy dinner.

[GingerPow]

As I mentioned on the "Heaven on a Plate" thread - this Crockpot Cranberry Chicken was fantastic. Made it last weekend & we all loved it.
I printed out the recipe and stuck it on the fridge. My DD was passing by, and scooted back to read the recipe "What does that say!? Oh! I thought it said CRACKPOT chicken!" :D

[beckms]

Ooh! Another thumbs' up from us! Bob's right, it is strangely similar to beef stew, even though there's no beef! I served it over mashed potatoes. Thanks for posting! :)

[GingerPow]

Ooh! I served it over mashed potatoes.

Hey, that's a great idea!! I served it with rice, which did not do the gravy justice.

[tigermorris]

bumping....

[dgeevanson]

We liked this but didn't just love it. It sure was easy to throw together though. Thanks for posting. Darla

[Lillith]

This was found among a pile of printouts over the weekend, and I did it in a rush. It was waaaaaaaaaaaaaay beyond expectations, especially since I was somewhat dubious about it. Couldn't be easier. I did it on high for four hours and the thighs were tender and falling off the bone, but not mushy.

REAL WORLD COOKING: I also chose to use 7 chicken breasts instead of the 12 thighs. It also didn't take as long as 6 1/2 hours.

I'm confused....first you said the "thighs" were tender and falling of the bone, then said you used breasts instead of thighs. If you used breasts, were they boneless? Also, the reason the chicken was done in 4 hrs. was b/c you cooked it on high; if you cooked it on low, I believe it would've taken as long as recipe stated (6 1/2 - 7 hours).

[beckms]

I'm confused....first you said the "thighs" were tender and falling of the bone, then said you used breasts instead of thighs. If you used breasts, were they boneless? Also, the reason the chicken was done in 4 hrs. was b/c you cooked it on high; if you cooked it on low, I believe it would've taken as long as recipe stated (6 1/2 - 7 hours).

FWIW--I used boneless, skinless thighs, cooked it on high for about 3 1/2 hours. It was perfect. And I stirred the cornstarch slurry right into the crock without remiving the chicken.

[Lrimerman]

I'm confused....first you said the "thighs" were tender and falling of the bone, then said you used breasts instead of thighs. If you used breasts, were they boneless? Also, the reason the chicken was done in 4 hrs. was b/c you cooked it on high; if you cooked it on low, I believe it would've taken as long as recipe stated (6 1/2 - 7 hours).


He mentioned in his post that the notes following the recipe were from the original poster. I think that he just posted the recipe as he found it online with someone else's notes about using white meat, etc.

Lisa

[beacooker]

I made this yesterday and loved it. Part of the appeal for me was how easy it was to throw together. I used 2 chicken leg quarters (because they are so cheap!), and all I had to do the night before was take the leg quarters from the freezer, throw them in the crock-pot with the other ingredients, throw the crock pot in the refrigerator, then have DH take the crock out of the refrigerator and turn it on the next morning. An ideal meal for a working mom. I served it over couscous.

This will definitely be a repeater for me.

**I would also like to announce a first.** For the first time ever, I have used up all of the cranberries I had stowed in my freezer from previous years!!! Of course, that probably means I will buy twice as much this year, for fear of running out of them earlier next year!

[Lillith]

Thanks for the replies, Rebecca and Lisa. Now I get it!

[JennieL]

This is very good! I did add a chipotle chili during the end of cooking for a little excitement! It's even better the 2nd day reheated.

[Xbones]

I have a different recipe for this same dish - used canned cranberries - and I think your's would be better. Mine came out a little to strange tasting for my family - Have to say I love "Crock-pot" dinners.

X

[tigermorris]

do you think I can use a can of whole cranberry sauce instead of the fresh cranberies?

[Xbones]

do you think I can use a can of whole cranberry sauce instead of the fresh cranberies?

tiger - I think the fresh cranberries would taste better. The recipe I used called for canned. I'll find my recipe and post tomorrow.

X

[Kokbok]

I made this last week with 4 boneless breasts on high for 3 hours. Then mixed in about 4 or 5 cups of cooked egg noodles before serving. I highly recommend the egg noodles; the sauce is very good on them.

While not spectacular, I would make this recipe again. I love my crock pot but those heavy beefy gravy recipes get to be too much, this was a nice fruity alternative. Thanks for posting it!

Cindy

[Chelle D]

I made this the other night and thought it was okay. I think next time I will add more berries and increase the "sauce" ingredients. The gravy that it made was a little bland and I could taste the cornstarch. I put quite a bit of black pepper on my portion and it helped a little. I used 3 large bone-in breasts. I like the idea of adding some chipotle, but DH would not go for that (he has wussy scandanavian tastebuds) :p :D

[leebee]

I made this yesterday & had leftovers for lunch today. Absolute repeater. I did use skinless bone in thighs. I really think using the bone-in meat adds a lot of flavor. I added salt & pepper w/ the cornstarch & it worked out very well. We ate it with mashed potatoes & green beans. Yummy! We were late getting home by about an hour, and I do think it would have benefitted from being turned off that hour earlier, but even so, the chicken was moist & tasty.

[Xbones]

This is the recipe I used (sorry it took so long for me to post this)

8 oz. bacon chopped in 1 inch pieces
1 cup chopped onions
1 can bk beans, rinsed and drained
1 can cannellini beans rinsed and drained
1 cup chopped tomatoes
1/2 cup long grain rice
1/2 cup chicken broth
3 cloves garlic, minced
1/2 tea. ground cumin
1/4 tea. gound cinnamon
1 lb boneless, skinless chicken thighs ( I used chicken breast)
1 16oz can whole berry cranberry sauce
1 can chipotle pepper in adobe sauce chopped(I did not use entire can)
1 Tablespoon lime juice

Cook bacon and onion until bacon is crisp. Drain fat
In lg. crockpot combine bacon, bk. bean, cannellini,tomatoes,rice,broth,garlic,cumin,cinnam on. Place chicken on top of mixture. In small bowl combine cranberry sauce,chipotle, lime juice,1/4 teaspoon salt. Pour over chicken
cover, cook on low heat 6-7 hours or high heat for 3-3 1/2 hours.
Makes 6 servings.

X

[tigermorris]

xbones - thanks for posting the recipe.

I made my own Smokey Cranberry Chicken

2 onions chopped
4 boneless chicken breasts
1 can whole cranberry sauce
about 1/4 to 1/3 cup OJ did not measure
salt
pepper
garlic powder
cumin
about 1 1/2 T mustard
1 chipolte pepper and sauce

Bake in covered corning ware dish
2 hours at 275 degrees
1 hour at 325 degrees

Served over baked potatoes

It was really good!
Tomorrow night we are going to have the leftovers with brown rice.

A definite repeater!

[bobmark226]

Well, at least nobody's thrown in a jar of strawberry jam yet! :)

Bob

[Xbones]

Well, at least nobody's thrown in a jar of strawberry jam yet! :)

Bob


Just give us time -

X

[donleyk]

Well, at least nobody's thrown in a jar of strawberry jam yet! :)

Bob

Hey! This gives me an idearrrrr......

[cher48603]

I made this the other night and thought it was okay. I think next time I will add more berries and increase the "sauce" ingredients. The gravy that it made was a little bland and I could taste the cornstarch. I put quite a bit of black pepper on my portion and it helped a little. I used 3 large bone-in breasts. I like the idea of adding some chipotle, but DH would not go for that (he has wussy scandanavian tastebuds) :p :D

It wasn't strawberry jam but :o beefy onion gravy mix.

This was already in the crockpot when I read Chelle's review. I added the gravy mix to the cornstarch & water mixture. I was going to omit the cornstarch, but since I had started with partially frozen chicken, I felt it needed more thickener. It was a very tasty sauce.

[LaurenP]

Made this yesterday with 5 boneless thighs and 2 boneless breasts. It was excellent. I'm not a thigh fan but cooked this way even they were really good. I thickened keeping chx in the pot, worked well, as previously described.
Definately a repeater, Thanks Bob

[bobmark226]

Glad to see so many enjoying this!

I made it again yesterday, but decided to do something a bit different for a "side" to catch the gravy. I made the Mashed White Beans from the Dec. 2003 Everyday Food, which are simply beans cooked with a bit of sauteed garlic and fresh sage, then mashed. The combination was terrific, the beans being quite rich and creamy, mixing very nicely with the chicken.

I can also see other uses for this side. If anyone's interested, recipe is posted below.

Bob

********

Mashed White Beans
("Everyday Food")

Serves 4; Prep time: 5 minutes; Total time: 10 minutes



1 tablespoon olive oil

2 garlic cloves, minced

2 cans (19 ounces each) cannellini beans, drained and rinsed

1 tablespoon chopped fresh sage (or 1 teaspoon dried)

Coarse salt and ground pepper

1. In a large skillet, heat oil over medium heat. Cook garlic, stirring often, until golden, about 1 minute.

2. Add beans, sage, and 1 1/4 cups water. Cook, stirring often, until beans are hot and liquid thickens, about 4 minutes.

3. Mash beans, leaving some whole. Season with salt and pepper.

Per serving: 223 calories; 4.9 grams fat; 14 grams protein; 30.8 grams carbohydrates; 10.8 grams fiber

NOTE: I simmered the mix a lot longer, stirring constantly, to get them really, really thick.

[brownie12]

Those beans look great. I'm going to try this whole menu this weekend with a wonderful salad. Don't you just love the crockpot during this busy time of year? :)

[smilingcat]

The original recipe with cranberries with sugar and vinegar is know as a gastrique. The dish will be better with skin off and bone in. Skin just makes it greasy even though you may not notice with the gastrique.

Bone should be left in since it will add yummy quality to the sauce.

And yes you should cook it on a low setting since its meat. Cooked on high in crock pot will make the meat fall apart.

And yes, for this you should use fresh berries.

You can also do this with marion berry, black berry, raspberry. strawberry not recommended. goose berry a possibility. You will need to adjust the sugar and vinegar ratio.

I occasionally pan grill the chicken leg (thigh and drumstick) with skin side down in a very hot stainless skillet. when the meat is nearly cooked through, I pour the gastrique over it and simmer a bit. Remove the meat and add wine to loosen the fond and make a simple sauce. This too is quick and easy.

yummo

[Lillith]

My DH said it was just "eh."
I liked it but it wasn't a wow for me.
Not a real repeater for us.
Not bad, just not WOW.

I totally agree. I was SOOOO looking forward to this and was bummed when DH and kids said, "never make this again". When I asked what they didn't like about it, DH said, "It's very good...........except for the taste".

[Terrytx]

Talk about easy :) My house smelled great all afternoon. I used boneless breast. We liked this alot. I served it over spaghetti squash and it went perfect with it. If I make this again I will do as JennieL did and add some chipotle in adobo to it just to kick it up a bit.

[patissac]

Did anyone use fresh cranberries for this one?
I've got all the ingredients at home to make this, including a bag of fresh crans so I was curious.

[Karen92157]

Just made this last night with fresh cranberries. Okay I guess. Don't think I will make again. My husband did not comment on it at all - not a good sign. Leftovers went down the sink. I was so sure from all the reviews that this would be a keeper - very dissapointing.

[bobmark226]

Did anyone use fresh cranberries for this one?
I've got all the ingredients at home to make this, including a bag of fresh crans so I was curious.

The recipe calls for fresh cranberries. I think other posters must have muddied the waters.

Bob

[patissac]

Hey everyone I need your opinion!
I have this cooking right now so I can't wait to get home and try this!
Now I'm wondering what to pair it up with, I saw someone made mashed potatoes but I have sweet potatoes needing to be used. Do you think the Chipotle Mashed Sweet Potatoes will go well with this?

[Xbones]

I would suggest rice over potatoes, but that's just my opinion.

X

[bobmark226]

Hey everyone I need your opinion!
I have this cooking right now so I can't wait to get home and try this!
Now I'm wondering what to pair it up with, I saw someone made mashed potatoes but I have sweet potatoes needing to be used. Do you think the Chipotle Mashed Sweet Potatoes will go well with this?

I think they'd be fine with it. I also love the mashed white beans I posted above for this.

Bob

[sweetpea]

well, i finally made this. i will admit i am a member of the Bobmark fan club so anything he usually posts about gets added to my "to try" pile. Now, don't wince Bob when i say that i added something...some raspberries. That's all! I thought it would be a good addition but i don't recommend it--no raspberry taste but lots of little seeds to pick out of my teeth! drat! oh well....anyway, this is VERY yummy and coudln't be easier! i served it with Barley and Mixed veggies. I would HIGHLY recommend the barley as a side--the sauce was so good on it! DD kept asking for more (via sign language) and saying "bock, bock" :) i would add more cranberries next time...

The next night i cut a pie crust in two, filled each with a big pile of the shredded chicken, some veggies and some cheese and folded the crust around and baked it. YUM! i might try mexican today with the leftovers and make some enchiliadas :) thanks Bob!

[greysangel]

i'll add my voice to the assenters...I made it with boneless breasts and thought it was very good over some herbed basmati rice. and like terry said, it couldn't be easier!

[Connor's mom]

I finally got around to making this yesterday also, and it was FABULOUS. It is quite an accomplishment in that I made only ONE change from Bob's orginial recipe and added a chipotle and a bit of adobe sauce :D !! I guess I did make another change, but not intentionally. I cooked it so long at too high a temp and the (boneless skinless) chicken breasts fell apart. I simply shredded it with two forks, and most of the sauce thickened nicely, so I did not add the cornstarch mixture at the end.

I served it over baked spaghetti squash and Trader Joe's frozen roasted veggies with balsamic butter sauce. What a great and easy mid-week feast!

[Buechner]

I am thinking of making this for christmas eve dinner with Pheasant. Any thoughts on if this is too boring? I originally planned to make CI chicken provencal, but am concerned about there not being skin on the pheasant to protect it during the cooking process and it drying out. So, I thought this might be a festive alternative...what do you think? Maybe serve with a wild rice pilaf or grilled polenta?

[sweetpea]

buechner--not quite festive enough for my kind of christmas eve but that's just me! i think pheasant would be fabulous--but i would do the provencal instead. just my 2 cents :)

[Buechner]

Just wanted to report back that I did make this with pheasant for dinner on Christmas day. It was a great way to do the pheasant as it kept it nice and juicy. I made it a day ahead and added 2 chipotle chiles, seeded, along with some fresh thyme. Before reheating, I pulled the meat off the bone and served it on top of grilled polenta. Very easy and tasty. A fine example of something simple being delicious.

Jenny

[fancyn]

We had this last night and thought it was a wonderful weeknight meal. I used 4 huge chicken breasts and kept it on low for almost 10 hrs while I was at work. :eek: The breasts were so tender, they fell apart in chunks - which was fine because I served it on top of CL's Pepper Spiked Polenta. Thanks for the recipe! It could NOT get any easier! :)

[Mary Ann]

We liked this as well, right down to almost fighting over the leftovers :D I used 2 bone-in breasts and 4 bone-in thighs. Served with couscous and roasted cauliflower.

[vbak]

Well, what a surprise that this thread made it back up to the top-again! Made this for supper tonight and we really liked it. I think the DH liked it more than I did. I used bone in breasts and bone in thighs. It's a repeater. TY Bob.

Vicky

[dorothyntototoo]

Just finished the last of this after three nights. Because some people said they'd like more cranberries, I poured in a whole bag. When I tasted it after a couple of hours, is was SO bitter, so I added some brown & white sugars. Also didn't have any dry mustard so I used the last couple tsp. in a jar of mesquite mustard. Used two large bone-in breasts, cut in half. Cooked almost 5 hours. My house smelled like BBQ when it was cooking & the finished dish was great. Served over wild rice with apples & walnuts. Night two cooked a sweet potato as a side.

[nlh]

Dang. I've been all over town and I think I've missed buying fresh cranberries for the year. I'm making a note on my calendar to stock up this November so I won't have this problem. I've printed the recipe to try next year. Sounds so good too. You all have obviously got a much bigger crock pot than me. 12 thighs in one pot? Wow.
Linda

[brownie12]

When you put the sauce in, do you just let it sit on top of the chicken, or do you turn the chicken so it's coated and then push the rest of the sauce down to the cranberry layer? The sauce seems pretty thick, so I don't want to just let it sit on top of the chicken.


Thanks!

[DonnaMarieNJ]

Now you all have me dying to make this dish. However, I have no crockpot. Any ideas on how to do it stove top or in the oven? Has anyone made this dish without the crockpot?

[sunstan]

Welcome back Bob! You've started another thread again! Glad to see you back in the saddle again. We've missed your spunk and recipes. :)

[honeygirl1971]

Everytime I see this thread I think it says Crackpot Cranberry Chicken! :p It does sound really interesting, in any case, too bad I don't have a crockpot. Anyone have suggestions for how to de-crock crockpot recipes?

[vbak]

I have put the slow cooker Thai chicken in the oven with good results. I bake covered at 350 for about 1 1/2 hours. I imagine you coulld do the same with this recipe.

[mmtibbs]

I convert virtually any crockpot recipe to oven--I just prefer it. Put all ingredients in heavy pan only slightly larger than the volume of the ingredients, cover and bake at very low heat (275 degrees). I'd cook this for three to four hours if I was using thighs, a bit less for boneless breasts.

[kellydoodle]

Bob:

Thanks so much for posting this...I have not had a chance to try it until today and my DH thought it was fabulous!

Thanks again!

[honeygirl1971]

Thanks vbak and mmtibbs! :)

[AZJane]

This looks fantastic! I wonder if I can find some frozen cranberries to make this? I haven't noticed if our market stocks them throughout the year :confused: I sure hope so :)

[Julia1Pin]

I saw this recipe a couple of days ago when deciding what to bring for a pot luck. It was a hit, and super easy to make.

My one gripe is it ended up looking really monotone. Next time I'll add in some red and green bell peppers during the last 1/2 hour or so of cooking.

I think this may make it's way on to our table pretty often in the winter.

Jane - I bought my frozen cranberries at Whole Foods.

[AZJane]

Finally got my fresh cranberries :cool: so I'm bumping this recipe.

[Julzer]

Made this last week (as it had been on "to try" list for awhile) and we really liked it. The sauce came together easily enough and we had it over ww couscous with CL's Glazed Julienne Carrots. A very good dinner with very little effort. :)

[bobmark226]

My one gripe is it ended up looking really monotone.


This is why the Good Lord invented parsley! ;)

I was surprised to see this pop up today after all this time. It's made pretty regularly here, but it's nice to see others enjoying it too. Thanks for the responses!

Bob

[AZJane]

Omg, this recipe has such a nice aroma. I've had it in my crockpot for 4 hours and plan on letting it cook for another hour or so. I'm using boneless chicken breasts (4 huge) and serving it with the mashed cannelini beans, the heaven on a plate salad and some cranberry nut bread.

[AZJane]

This was truly delicious. I think it would also be great using pork chops or ribs.

[KristiB]

Oh dear... I as in a hurry this morning and left the skin on the thighs...what was I thinking?

I can take it off before eating but I hope it doesn't ruin the sauce :(

[queen627]

I published a whole book of crock pot recipes. 135 recipes and each includes the nutritional info. Slow Easy is available at www.auntpurplescooking.com