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!
- Ready In:
- 6hrs 5mins
- Place chicken in crock pot.
- Sprinkle with remaining ingredients.
- Cook 6 to 8 hours on high.
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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.Reply
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!Reply
I made this recipe last night and decided to broil it rather than slow-cook it (I have this fear of burning down the house when using such appliances). Anyhow, I TENDERIZED the chicken, dumped the ingredients into a Ziplock bag and marinated it for a few hours. With the broiler on high I cooked them 7 minutes on each side. They were very juicy and tender. So simple! Simplicity is a huge factor in deciding whether or not to add dishes to my "rotation". I was able to get dinner on the table in less than a half hour - pretty good considering I have a 2.5 yr old and 3 month old demanding attention. This one made the cut. Thanks for sharingReply
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