Chicken Noodle Soup

Chicken Noodle Soup

8-10 chicken boullion cubes
12-14 cups water
3 chicken breast
1/2 onion, chopped
2 celery stalks, cut into pieces
7-8 carrots, sliced
s&p to taste

Bring water and boullion cubes to a boil until dissolved.  Add chicken, cook thoroughly, then remove and shred.  Put chicken back in pot.  Add onion, celery and carrots.  Let simmer on low a couple hours.  Make noodles (recipe below) and add to boiling soup.


Noodles

2 eggs
dash salt
1 tbsp water
1/2 tsp baking powder
enough flour to make stiff

Combine ingredients in bowl.  I use my kitchenaid to combine. Roll out and cut with pizza cutter into long thin strips.

Tater-Tot Casserole

Tater -Tot Casserole

2 lbs tater tots
1 lb ground beef
2 (10 oz) cans COM soup
1 soup can milk
1 tsp. garlic powder
s&p to taste
shredded cheddar cheese

Place tots in 9x13 greased pan.  Brown ground beef with garlic powder, s&p.  Spoon over tots.  Mix soup & milk in bowl.  Pour over top.  Sprinkle with cheese.  Bake covered for 1 hour at 350.  Remove foil and bake an additional 30 minutes.

If frozen bake covered 2 1/2 hours - 3 hours at 300. Do not need to thaw.



Sometimes you have to take one for the team.  By that I mean, my kids love this meal and gobble it up.  It's nice to not have anyone complain at dinner time.

Broccoli Cheese Soup

Broccoli Cheese Soup

1/4 cup butter
1/2 onion, chopped
2-3 broccoli heads
4 (14.5 oz) cans chicken broth'
1-1lb. processed cheese, cubed
2 C. half and half, can use milk if you don't have half and half on hand
1 tbsp garlic powder
2/3 cup cornstarch
1 cup water
1 cup shredded cheese

In a stock-pot, melt butter over mudium heat.  Cook onion in butter until softened.  Stir in broccoli and cover with broth.  Simmer until broccoli is tender about 10-15 minutes. 

Reduce heat and stir in cheese cubes until melted.  Mix in garlic and half & half or milk.

In a small bowl or cup, stir cornstarch and water until dissolved.  Stir in soup; boil for 2-3 minutes, stirring constantly.

Remove from heat stir in shredded cheddar cheese.

12 servings

Cream cheese Chicken

Cream Cheese Chicken with Broccoli

2 lbs. bonesless skinkess chicken breasts, cut into pieces
1/2 tbsp olive oil

1- 0.7 oz. Italian dressing  mix
1 cup mushrooms (optional)

1 bag (10 oz) frozen broccoli florets, thawed or I have also used fresh
1- 10.75 oz. can COC soup
1- 8oz. package cream cheese

1/4 cup water

Place in slow cooker and stir to coat with oil and dressing mix. Cover and cook on LOW for 3 hours. Remove chicken to plate to cool.

If you add mushrooms, cook in skillet, then add to slow-cooker.

Place cream of chicken soup, broccoli, cream cheese and water to skillet. cook until hot. Transfer to  slow cooker, cver, cook on LOW 1 hour. Remove from slow-cooker and serve over pasta.

 

To freeze: prepare as above except, don't add broccoli. Allow sauce and chicken to cool, transfer to freezer bag, label and freeze.

To serve: Thaw. Add broccoli, heat through and stir until smooth, hot and bubbly. Serve over mashed potatoes, rice or noodles.

Slow Cooker Chili

Slow Cooker Chili
(from Dinner is Ready, 30 meals in one day)

8 servings

2 (15 oz) cans pinto beans
2 lbs. ground beef
1/2 cup chopped onion
4 (14.5 oz.) cans stewed tomatoes-blended
1 cup chopped green bell pepper
1/2 cup chopped celery
2 tsp minced garlic
2 tbsp chili powder
1 tsp pepper
1 tsp cumin
2 tbsp sugar
1 1/2 tsp salt

Brown ground beef with onion and garlic. Place in slow cooker. Add tomatoes, green peppers, celery, chili powder, pepper, cumin, sugar and salt to slow-cooker and mix well.  Cook on LOW 10 hours or on HIGH 5 hours.

You can freeze this recipe.  Once you have cooked it, let cool and place in freezer bag.  Label and freeze.  To serve: Thaw, heat until hot.  Serve with bread or crackers.  Top with sour cream and shredded cheese.

Chicken Enchiladas

Chicken Enchiladas

3 cups chicken cooked, chopped or shredded
1 (4oz) can green chiles
2 (10.75 oz) can COC soup
2 cups sour cream
1 tsp cumin
1 can olives, sliced (I slice them myself)
1 1/2 cups shredded cheese (this is whatever I have on hand)
tortillas

Mix all ingredients together in large bowl.  Scoop heaping spoonful (1-2) into tortilla.  Roll up and place seam-side down in greased baking dish.  I usually keep a little of the chicken mixture and dilute a little with milk to pour over top of tortillas, so they don't get too hard.  Bake at 350 for 1 hour, covered.

To freeze: place in greased foil pan.  Cover with foil, label and freeze.

To serve: Thaw. Bake same as above.

Chicken & Dressing

Chicken & Dressing

4 chicken breasts, cut in half
4 slices white cheese (provolone is my choice, but mozzarella or swiss work well also), cut in half
1 can COC soup
1/2 cup milk
1 box stove top dressing

Grease 8x8 pan.  Place chicken pieces on bottom, put slice of cheese over each chicken piece.  Mix soup and milk together.  Pour over chicken.  Bake at 325 for 30 minutes.  Make stuffing according to box.  Place prepared stuffing over chicken and bake 30 more minutes.

Stroganoff

Stroganoff

1 lb ground beef
1 can COM soup
1 cup sour cream
1/2-1 Cup milk
1/2 cup mushrooms, sliced
1-2 cloves garlic, minced

Brown ground beef and garlic in large skillet.  Once beef is almost browned, I add sliced mushrooms to one side of pan and saute for a few minutes. 

Add soup, sour cream, and milk to skillet, mix well.  Heat through.

Serve over rice or wide noodles.

Slow-Cooker Pepper Steak

Slow-Cooker Pepper Steak

2 tbsp oil
3 lbs. boneless beef top sirloin steak, cut into thin strips
1 tbsp minced garlic (5-6 cloves)
1 medium onion, chopped
1/2 Cup reduced sodium soy sauce
1/2 tsp ground ginger
1/2 tsp black pepper
3 bell pepper,any color cut into strips
1/4 cup cold water
1 tbsp cornstarch
hot cooked rice

Heat oil in large skillet over medium-low heat.  Brown steak strips in 2 batches.  Add garlic; cook and stir 2 minutes.  Transfer steak strips, garlic and pan juices to crock-pot.

Add onion, soy sauce, sugar, ginger, and black pepper to crock-pot, mix well.  Cover cook on LOW 6-8 hours or until meat is tender (up to 10 hours).  Add bell pepper strips during final hour of cooking

Blend water and cornstarch until smooth; stir into crock-pot.  Cook, uncovered on HIGH 15 minutes or until thickened.  Serve over rice.

Broccoli Chicken & Rice

Broccoli Chicken & Rice

2 cups cooked rice
1 (10oz) package frozen broccoli
1/3 C. chopped onion
1 (10.75 oz) can COC soup
1/2 C. sour cream
1/2 C. chicken broth, I have used water in a bind
1/2 C. mayo
1 1/2 C. shredded Monteray Jack cheese
3 cups, chopped cooked chicken
1 cup french fried onions

In a large bowl, combine broccoli, onion, soup, sour cream, chicken broth and mayo. Mix well.  Stir in cheese, cooked rice, and chicken.  Place in greased baking dish, bake covered 1 hour at 350.  Uncover and top with French Fried onions, bake additional 10 minutes.

This is a freezer meal.  To freeze: place in greased foil pan, usually enough to do two small (8x8) or one (9x13) pan.  C0ver with foil, label and freeze.
To serve: Thaw. bake same as above.

Mac 'n Cheese

My kids ask for this often.  Sometimes, they ask for this instead of the "box stuff."

Mac 'n Cheese

2 cups elbow macaroni
2 tbsp butter
2 tbsp all-purpose flour
dash s&p and garlic and onion powder
2 1/2 cups milk
3 cups american cheese (6 oz) (I hate american cheese but that is how it goes creamy.  I split the cheese in half and do half american and half medium cheddar.)

Cook macaroni until tender, drain well.

In saucepan, melt butter.  Stir in flour, salt, pepper, garlic & onion powders.  Add milk all at once.  Cok and stir till slightly thickened and bubbly.  Add american cheese, stirring til melted then add cheddar if you do both cheeses.  Add cooked macaroni and stir well.  Transfer to baking dish.

Bake at 350 for 25 -30 minutes or til hot an bubbly.  Let stand 10 minutes before serving.

8 servings

Cheesy Chicken Roll-Ups

Cheesy Chicken Roll-Ups


8 chicken breasts
1 (6oz) block cheddar cheese
1 cup crushed chedar cheese crackers (about 2 cups whole crackers)
4 1/2 tsp taco seasoning
1/4 cup butter or margarine, melted

Pound chicken to 1/4 in thickness.  Cut cheese into 8 3 1/2 x 3/4 inch sticks.  Place one cheese stick in center of each chicken breast.  Fold along sides over cheese.  Fold ends up and secure with toothpicks.  In a bowl, combine crackers and taco seasoning.  Dip chicken in butter, then roll in crumb mixture.  Place seam-side down, in a greased 9x13inch baking dish.  Cover and bake at 400 for 20-30 minutes, until chicken is no longer pink.

8 servings

Rice Bowls

Rice Bowls
(like at Rumbi Grill)

I cook rice, enough for my family. I BBQ chicken breasts and/or steaks on the grill, then cut into thin slices. While the meat is cooking I steam veggies, (broccoli, yellow squash, zucchini, carrots.) The key to these is the sauce.

Spicy Hawaiian Teriyaki Sauce
(about 4 servings I ususally double or triple and keep remainder in fridge)

3/4 cup Mr. Yoshida's teriyaki sauce
1 tsp. soy sauce
2 tsp. chili garlic sauce
1 tsp fresh ginger, (I have used powder 1/4-1/3 tsp.)
pinch of salt
pinch of brown sugar
1 tbsp cornstarch
2 tbsp cold water

Combine teriyaki sauce, soy sauce, chili sauce, ginger, salt and brown sugar in small sauce pan.  Bring to a boil and then reduce to a simmer. Combine cornstarch and water.  SLOWLY add to sauce for thickening. Allow to simmer, then boil 1 minute.  Cool to room temp.

Tangy Pork Roast

Tangy Pork Roast Slow-cooker cookbook

2 onions, sliced
3-4 lb. boneless pork roast
1 cup water
1/4 cup apple cider vinegar
3 tbsp. Worcestershire sauce
2 tbsp. soy sauce
1/2 cup brown sugar
1/4 cup ketchup
1/2 tsp. garlic powder
tabasco sauce

Place sliced onions in slow-cooker; place roast on onions.  Mix remaining ingredients, using tabasco sauce to taste, and pour over roast.  Sprinkle with salt and pepper.  Cook on high 3-4 hours or low 7-8 hours.

We don't really care for onions all that much.  Like the flavor, don't like the texture so we don't want to eat them.  I only sliced 1 onion, left them all together and are hoping they will be easy to pick out but the flavor will be there.  I also didn't have tabasco sauce and my family doesn't like "spice" as much as I do, so I didn't use it. 
This is cooking right now and it smells really good.  I hope it tastes that way too.

We are having roasted red potaotes, cooked carrots and a green salad with it.

The raosted red potatoes are easy, wash and quarter the potatoes.  Place in baking dish.  Drizzle with olive oil about 1/4-1/2 cup depending on how many potatoes.  Then Sprinkle with garlic and onion powder, season salt and pepper.  Bake 425, uncovered for about 30 minutes until potatoes are tender.

Chicken Cordon Bleu

Chicken Cordon Bleu

3-4 chicken breast
6-8 slices of thin ham lunch meat
3-4 slices of white cheese (provolone, mozzarella, swiss) I prefer provolone, I hate swiss altogether.
bread crumbs, I use the preseasoned already made store brand crumbs
milk for coating
1 can COC soup

Pound chicken breast flatter, about 1/4-1/2 inch.  Place two slices of ham, and 1 slice of cheese on top of flattened chicken breast.  Roll tightly and dip in milk.  Then roll in bread crumbs.  You may need to use a toothpick to keep rolled up. Place in baking dish. Bake at 350 for 30-45 minutes, until chicken is no longer pink.
While chicken is cooking, heat cream of chicken soup on stovetop, dilute with about 1/4-1/3 cup milk or water. Spoon COC soup mix over chicken just before serving. 

Who was I kidding, when I planned this on Conference Sunday, I DON'T COOK on conference weekend.  We go to dinner, just the girls while the boys are at priesthood meeting, Saturday night.  I always hope we go somewhere with leftovers so there is food for the next day.  I don't really like leftovers but I don't like to cook even more on conference weekends.  This meal got bumped a week, I think I will do this for Family Dinner next sunday.  It's my turn to host.

Honey-orange pork tenderloin

Honey-Orange Pork TenderloinRecipe lightly adapted from Cooking Light

Ingredients:
1/3 cup orange marmalade
3 tablespoons cider vinegar
3 tablespoons soy sauce
1 1/2 tablespoons minced garlic
1 1/2 teaspoons honey
2 tablespoons vegetable or olive oil
1 1-pound(ish) pork tenderloin
Kosher salt and black pepper

Instructions:
Preheat oven to 400 degrees. In a small mixing bowl, whisk together the marmalade, vinegar, soy sauce, garlic, and honey. Reserve 2 tablespoons and set the sauce aside.
Heat the oil in an oven-safe skillet over medium-high heat. Season the pork tenderloin with salt and pepper. When the oil is hot, add the tenderloin and cook for 1-2 minutes or until a golden brown crust starts to form. Flip the tenderloin over and cook for another 1-2 minutes or until the entire tenderloin is golden brown. Remove from heat. Pour about 1/2 of the sauce over the pork. Place the pan in the oven and cook for 10 minutes. Remove the pan from the oven and flip the tenderloin over. Add the remaining sauce (not the reserved 2 tablespoons) and place the pan back into the oven. Cook for another 10 minutes or until a thermometer reads 155 degrees. Remove from oven and allow to stand for 10 minutes. Drizzle with reserved sauce and cut into 1/2″ slices. Serve immediately with a salad or vegetables. 1 1-pound tenderloin serves 4.

Chicken Pot Pie

 

Chicken Pot Pie

4 chicken breasts
4-6 red potatoes
4 medium carrots
1 can of green beans
1 can of corn
1 can of peas
2-3 cans Campbell's Chicken Gravy (the store brand gravies I have tried do not even compare)
Biscuits

Preheat oven to 400 degrees. Chop chicken into bite-size pieces and cook in skillet. Salt and pepper to taste. Cut up potatoes and carrots. Boil potatoes and carrots until almost done (still a little firm). Drain and put into large bowl. Add chicken and cans of green beans, corn, and peas. Add 2-3 cans of chicken gravy. Mix so all is covered in gravy. Place in 9 x 13 baking dish. Place biscuits on top of filling, leaving a little space between biscuits. Or, biscuit dough can be dropped by tablespoons over filling. Bake uncovered 20 minutes or until biscuits are golden brown

If freezing for later use: Let chicken, potatoes and carrots cool completely before mixing with canned ingredients. Spread in dish or place in freezer bags.

If cooking from frozen: Let mixture thaw. Place in 8x8 dish (for 1 bag of filling). Bake at 400 degrees. Cook mixture for 10 minutes, then place biscuits on top of mixture and cook according to biscuit package directions, or if using homemade biscuits, cook another 15-20 minutes or until biscuits are golden brown and filling is hot and bubbly. (When cooking from refrigerated or frozen, I think the biscuits cook better if the mixture is already warmed up. I have also found that thinner biscuits cook better than jumbo size biscuits. The larger biscuits tend to stay doughy on the bottom).

Taco Casserole

Taco Casserole

1 1/2 lbs. lean ground beef
1/2 tsp. each salt, pepper,, garlic & onion powder
1 15 oz. can chile con carne
1 15 oz. can whole-kernal corn, drained
1 6.5 oz can ripe olives, drained
1 C. sour cream
2 C. shredded cheddar cheese
3 C. corn tortilla chips, slightly crumbled

Brown ground beef with salt, pepper, garlic and onion powder until thoroughly cooked; drain.  Spoon beef into 9x13 glass baking dish.  Stir in remaining ingredients.  Bake uncovered at 350 for 30 minutes.

Serve with sour cream, slasa chredded lettuce and chopped tomatoes and peppers.


I had to change today's meal.  I left the other recipe on here and hopefully, I can find what I need to make it another time while I am at other stores and will just pick it up. I looked at three different stores for the chicken gravy I neede to make the pot pies and couldn't find any.  So rather than spending that much time and more trying to get that one ingredient.  I came up with something I had the ingredients for and no more trips to the store.  Well, at least not today. 

Baked Creamy Chicken Taquitos

Baked Creamy Chicken Taquitos1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic, or garlic powder
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken (for extra yumminess, use grilled taco chicken!)
1 C grated pepperjack cheesesmall corn tortillas (and actually, flour ones are really good as well)
kosher salt
cooking sprayHeat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

You can prepare up to this step ahead of time. Just keep the mixture in the fridge.
Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing.
Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can.
Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.
Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.
Or use flour tortillas- which I found out I like just as well (maybe even better!) than corn ones.
Dip ‘em in salsa, sour cream, guacamole, or  this dressing.
Makes 12-16


Freezer Instructions: Prepare the taquitos through rolling them out and placing them on the baking sheet. Place the baking sheet in the freezer and freeze until solid, then transfer to a large freezer bag. When ready to cook, preheat oven to 425 and place the taquitos on a lined baking sheet. Bake for 20-25 minutes or until golden brown and crispy.

Chipotle Beef Taquitos :D

Baked Chipotle Beef Taquitosprint recipe text only
3 C cooked, shredded beef roast
4oz green chilies, undrained
1/4-1/2 t minced chipotle pepper in adobo sauce (I do 1/4 for mild spiciness)
3 t adobo sauce from the canned chipotle peppers (see below for note)
1 t garlic powder
1 t coriander
1/2 t cumin
1 t chili powder
zest from one lime
1 T fresh lime juice
1 package Queso Fresco (about 12 oz)
6″ white corn tortillas (about 20) I decied I like white corn torillas WAY better than yellow.
olive oil or cooking spray
kosher salt

Preheat oven to 425 degrees.
Take your shredded beef and slice any larger pieces across the grain so you have pieces about 1/2-1″ long. Place in a bowl and set aside.
Combine chilies, chipotle pepper, adobo sauce, garlic, coriander, cumin, chili powder and lime zest and juice in a bowl. After stirring to combine, gently toss together with shredded beef.
Wrap a pile of about 10 tortillas in damp paper towels and microwave for 1 minute to soften. (after those are used, do the next 10)
Now bust out the queso fresco. You can find it at just about any grocery store now days. It’s generally in the refridgerated cheese section.  You can always substitute monterey jack or pepperjack, but I like queso fresco because I feel cool using foreign foods. Plus, it’s a traditional Mexican cheese and it tastes good.
Working with one tortilla at a time, crumble about 1T queso fresco in a line across the center of the tortilla. Top with 1-2 T shredded beef mixture and roll that baby up.
I use 6″ tortillas and I usually get about 20 taquitos. I fill them on the full side, so you could definitely stretch this and easily get more out of the recipe.
Place seam-side down on a lightly oiled/sprayed baking sheet. Use cooking spray or lightly brush olive oil on the top of each one. (I use olive oil in a mister and it works perfect.) Lightly sprinkle kosher salt on the top of each one.
Bake at 425 for 20-25 minutes or until the edges are golden brown and your house smells like a Mexican restaurant. A Mexican restaurant in a good way, not in a nasty, greasy, stinky way.
Take them out of the oven and let them cool for just a few minutes. Eat ‘em hot!
Bake at 425 for 20-25 minutes or until the edges are golden brown and your house smells like a Mexican restaurant. A Mexican restaurant in a good way, not in a nasty, greasy, stinky way.
Take them out of the oven and let them cool for just a few minutes. Eat ‘em hot!


Freezer instructions: People are always making requests for freezer meals- so here ya go! Taquitos are definitely best right after cooking, so if you’re not going to use all of them, plan ahead and freeze some. I bake just enough for my little family to eat for a meal and then food-save the rest in dinner-sized portions. Then you can pull them out for a quick meal, appetizer or snack any time! To freeze Make as noted above through the step where you sprinkle the tops of the taquitos with salt. Place in a dish a single layer, not touching each other and set in the freezer. After frozen, place in zip-top bag, foodsaver bag, or any other air tight container. To cook, preheat oven to 425. Place frozen taquitos on a baking sheet in a single layer and bake until edges are golden brown. (Usually about 30 minutes)

My kids loved these, gobbles them up and I was able to make enough to freeze for a second meal, eith er for myself or when I need ot take meal to someone, it's ready.  I made French dip sandwiches the day before and made sure my roast was big enough for the sandwiches and plenty of left over shredded beef to make these.  We ate these on a night when we are all going different places at different times.  I sprinkled cheese on the baked taquitos, put them under the broiler until the cheese was melted.  Then topped with sour cream, salsa and homemade quacamole.  Delicious.  I think I will make these for family dinner this month. 

I also covered the ones I had filled with a damp paper towel until they were ready to be baked.  Seemed to help with the tortillas not splitting open. 

French Dip Sandwiches :D

French Dip SandwichesOur Best Bites

1 2.5-3 lb. beef roast (you can use a frozen roast if you want)
2 Tbsp. olive oil
salt and pepper
2 1-ounce packages dry onion soup mix
2 c. water
2 cans beef broth
6-8 large buns (or more…6 would be VERY generous servings!)
Swiss, provolone, or mozzarella cheese, shredded or sliced.

Heat oil in a large pot over medium-high heat and rub roast with salt and pepper.
When very hot, carefully place roast in pan and sear on all sides. You’re not cooking the meat, you’re just browning it quickly on all sides to add flavor and seal in the juices. Oh, and it smells so good–just like Grandma’s house on a Sunday afternoon.
Place in crockpot and sprinkle with onions soup mix. Pour water and beef broth over roast.
Cook 8-10 hours on low or cook 4-5 hours on high and another 3-4 hours on low. It’s hard to screw this part up; basically, the longer it cooks, the more tender it will be. But you know it’s done when you pop a fork in it and the meat just falls apart. When meat is ready, shred with a fork.
Place meat in crusty rolls. Top with cheese and broil open-faced in the oven or toaster oven for a few minutes, until bread is golden and cheese is melty. And don’t even think about walking away–things can go from lightly-toasted to on fire within a matter of seconds when you’re using your broiler.
Ladle juices into small cups for dipping and enjoy!

FREEZER DIRECTIONS:

Prepare roast through the searing step; after meat has cooled, place in a plastic freezer-safe container (think Gladware), cover with onion soup mix and boullion, and freeze. When ready to cook, pop it straight into the crockpot (frozen), add 2 cups of water, and set to high until warm or, even better, simmering. Turn to low; cook for a total of 8-10 hours.

Thai Chicken :(

Thai Chicken    recipe from Best-Loved Slow Cooker recipes

6 servings

2 1/2 lbs. chicken pieces
1 cup hot salsa
1/4 cup peanut butter
2 tbsp. lime juice
1 tbsp. soy sauce
1 tsp. minced fresh ginger

Place chicken in Crock-pot.  Combine salsa, peanut buter, lime juice, soy sauce, ginger; pour over chicken.

Cover; cook on low 8-9 hours or on HIGH 3-4 hours, or until chicken is no longer pink in center.
Serve chicken over rice and garnish with chopped peanuts and cilantro.



We all did not like this at all.  It will not to added to any menus in the future at our house.  Chicken was moist but the "sauce" looked nothing like the picture I had.  YUCK, this one gets the thumbs down!