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Associate.com - Share Your Recipe!

Recipe Name: All Day Chicken - Lf (crockpot) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Poultry Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 6

Ingredients:
2 Tablespoon(s) Frozen orange juice
concentrate
2 Cup(s) Chicken stock
1 Teaspoon(s) Salt
1/4 Teaspoon(s) Pepper
1/2 Cup(s) Tomato paste
2 Tablespoon(s) Soy sauce
2 Tablespoon(s) Brown sugar
2 Cloves garlic, minced
1 Dash(s) Allspice
2 Pound(s) Skinless chicken breast
halves
2 Pound(s) Skinless chicken thighs
1 Tablespoon(s) Butter Buds® or olive oil
optional
1/4 Pound(s) Mushrooms, sliced
1 Tablespoon(s) Fresh thyme leaves, or herb
of choice
Salt and black pepper
11 Ounce(s) 1 can mandarin orange
Sections optional juice
1/2 Bell Pepper, sliced
lengthwise
1/4 Teaspoon(s) Minced ginger, or ground
3 Tablespoon(s) Cornstarch, mixed with
1/4 Cup(s) Cold water, for thickening
1/4 Cup(s) Plain lowfat yogurt
Directions:
Marinade: The night before you plan on slow cooking your dinner, mix
together the marinade ingredients in a container large enough to also
hold the chicken pieces. When marinade is thoroughly mixed, add the
chicken, close container and refrigerate until morning. In the morning
place the chicken in the slow cooker and add marinade not fill above
an inch from the top of the container. Set the cooker on low and
cover. Then, 6 to 8 hours later, turn the cooker to high for 45 to 60
minutes. Add the mushrooms, fresh herb, a few grindings of salt and
pepper, mandarin sections with juice (not syrup), if desired, green
pepper strips and ginger stir thoroughly and cook for about 5 to 10
minutes. Add the dissolved cornstarch and stir; re-cover, ajar, and
simmer for 15 to 30 minutes while preparing the side dishes. Remove
from heat and add yogurt to 'cream' the sauce, optional. Serve with
vegetable medley and small new potatoes or steamed jasmine rice.
Serves 6: 380 cals, 7 g fat (17% cff). INFO recipe from All About
Food by Ruth Burkhardt http://www.enter.net/~rburk/ Revised by Pat
Hanneman. Skin removed from chicken and replaced with butter buds or
olive oil for flavor. Fresh ginger replaces ground. Mushroom slices
added directly rather than sauted. Add fresh herb to boost flavor:
thyme, marjoram, cilantro, parsley, oregano, tarragon, or chives.
Yogurt replaces milk as creamer. TIP: To get a thicker sauce, remove
chicken to a serving bowl tranfer liquids to a saucepan and thicken on
the stove top with more dissolved cornstarch. Recipe by: Ruth
Burkhardt's Crockpot Archive / rev. Posted to EAT-LF Digest by
kitpath@earthlink.net on Dec 04, 1998, converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 605
Calories From Fat: 118
Total Fat: 13g
Cholesterol: 275.2mg
Sodium: 1112.7mg
Potassium: 1511mg
Carbohydrates: 37g
Fiber: 2.1g
Sugar: 28.2g
Protein: 81.8g


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