Prep 5 mins
Cook 6 hrs
This recipe was given to me in college when I didn't have a lot of time to cook. It's so easy to put together in the morning. When you get home, dinner is ready and the house smells great!
- Place chicken in crock pot.
- Sprinkle with remaining ingredients.
- Cook 6 to 8 hours on high.
This got mixed reviews at my house. I thought it was good but no one else really cared for it. I followed the recipe other then I used legs and thighs and I cooked mine on low for four hours. Hubby didn't think it had much of a taste to it. I did think it tasted better in a casserole the next day.
Made this for PAC Fall 2012. Good crockpot recipe! I wasn't sure if the recipe directions were correct as I read 6 hours on HIGH. I knew that wouldn't work for my crockpot so I put mine on low and got great results. Loved the leftovers in a chicken casserole and sandwiches. It's a keeper!
This was quite a tasty dish. I made and froze it for freezer tag. To freeze, cook in the crock pot as directed. Once chicken and sauce are reasonably cooled, transfer into a quart-sized freezer bag (use a gallon bag if in doubt). Release as much air as possible, label bag, and freeze flat for maximum storage space. I didnt know how best to reheat without drying out the chicken, so I cut the chicken up into chunks and cooked in a medium casserole dish in the microwave for about 5 minutes. Next time I will try reheating in the oven and see if there are any problems with the chicken getting dry. To complete the meal, I suggest serving with Recipe #133448 and Recipe #141437. Will definitely be making again!