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Post by :pspro
Category :Learning Kitchen
Author :Unknown
Date :January 2012
Read :2719
Click below to download : Crock_pot - Chicken - Baked Cajun Chicken (Format : PDF)
Crock_pot - Chicken - Baked Cajun Chicken
1 1/2 to 2 lb. meaty chicken (breasts, thighs, drumsticks)non-stick spray coating
2 Tbsp. nonfat milk
2 Tbsp. onion powder
1/2 tsp. dried thyme, crushed
1/4 tsp. garlic salt
1/4 tsp. white pepper
1/4 tsp. black pepper
Remove skin from chicken. Rinse chicken, pat dry. Spray inside of crock pot with nonstick coating. Arrange the chicken, meaty sides up in crock pot. Brush with milk. In small bowl mix onion powder, thyme, garlic salt, white pepper and black pepper. Sprinkle over chicken. Cover and cook on low 8 to 10 hours (high 4 to 5 hours) until the chicken is tender and no longer pink.
NEXT BOOKS
4 chicken breast halves - (to 6) -- boned, skinned 2 tablespoons butter or margarine 1 can condensed cream of chicken soup - (10 3/4 oz) (or condensed cream of celery soup) 1/2 cup dry sherry (Optional)you can use ckn.broth instead) 1 teaspoon rosemary or tarragon leaves 1 teaspoon Worcestershire sauce 1/4 teaspoon garlic powder or garlic salt 8 ounces canned mushrooms -- drained Rinse chicken breasts and pat dry; place in crockpot. In a saucepan, combine remaining ingredients and heat until smooth and hot. Pour over chicken breasts. Cover and cook on low setting for 8 to 10 hours.
Crock_pot - Chicken - Baked Chicken Breasts
PREVIOUS BOOKS
Chicken 1 small jar apricot preserves 1 small Russian dressing 1 package dry onion soup mix Mix preserves -- Russian dressing, and onion soup mix. Add chicken. Marinate in refrigerator overnight. Cook in crock pot until done. Serve with rice.
Crock_pot - Apricot Chicken
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