Crock Pot Chicken and Cherries Jubilee

Recipe by Diana Adcock
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READY IN: 8hrs 15mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Wash and pat dry chicken.
  • In a large skillet melt butter and brown chicken.
  • Lightly salt and pepper chicken and place in the crock-pot.
  • Pour 1/2 of the cherry juice into the pan along with the chili sauce and bouillon base.
  • Stir to loosen bits and pour over chicken.
  • Cover crock-pot and cook on low for 7-8 hours.
  • Remove chicken from crock-pot, cover and keep warm.
  • Pour juice from crock-pot into a large saucepan.
  • Skim off fat and discard.
  • Add the Sherry and remaining juice.
  • Heat over medium high heat until a gentle boil is reached.
  • Boil for 5 minutes stirring often.
  • Stir together the cornstarch and water.
  • Whisk into the cherry juice mixture until thickened.
  • Add the cherries and heat through.
  • Pour the warmed brandy over the cherry sauce and ignite.
  • Pour over chicken and serve.
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