Honey "Bourbon" Chicken - Instant Pot

This was the first meal I made in the Instant Pot--and is Kyle's favorite.  He refers to it as "the first meal you made in the Insta Pot."  I always know what he means.  This is a simple "put it in and it's pretty much done" meal.  It's delicious and easy.  BTW--there is no bourbon in this.  It's also known as "Honey Sesame" or "Honey Garlic" chicken

ingredients:
chicken thighs (about 1 per person+, 1.5 lbs.)
salt and pepper
1 1/4 cup honey
3/4 cup soy sauce
1/2 cup ketchup
3 Tbsp vegetable oil (I use canola oil for this)
4 garlic cloves 
2 Tbsp minced onion or 1/2 fresh chopped onion
sprinkle of red pepper flakes

2 Tbsp cornstarch
1 Tbsp water

Sesame Seeds 

directions:
1.  Place the chicken in the IP.  Sprinkle salt and pepper over chicken (not too much salt, as there is soy sauce in this recipe).  

2.  Mix together honey, soy sauce, ketchup, oil, garlic onion, and red pepper flakes.  Pour over chicken.

3.  Set IP to manual for 15 minutes (fresh chicken) or 25 minutes (frozen chicken).  Release pressure after done.

4.  Dissolve the cornstarch in the water, and mix with the liquid.  You can remove the chicken and dice it up, or shred it right in the IP.  Serve and sprinkle sesame seeds over chicken.

Serve over rice and with your favorite vegetable.

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Baked Sweet & Sour Chicken

This dinner is excellent.  It takes longer than most of my dishes, but it is WELL worth it.  I love that I have the ingredients on hand almost always, and I love that my kids will yum this down without a fight!  

Servings:  6-8

ingredients:
8-11 chicken breast tenderloins or 4 boneless skinless chicken breasts
1 1/4 cup cornstarch
3 eggs, beaten
1/4 cup oil (I use olive oil but any veggie oil will do)

sauce:
1 1/2 cup sugar
6 Tbsp. ketchup
1/3 cup white vinegar
1/3 cup apple cider vinegar
1 1/2 Tbsp. soy sauce
1 1/2 tsp. garlic salt

directions:
1.  Cut up chicken into small bite size pieces.  Coat them in cornstarch and then dip them in beaten egg.

2.  Heat the oil in a large skillet over medium-high heat.  Place the coated chicken in skillet and cook until nicely browned.

3.  Meanwhile, mix together the sauce ingredients--whisking together all the ingredients.

4.  When then chicken is browned, place chicken in a large greased baking dish, 9x13" or 9x15".

5.  Pour the sauce over the chicken and bake in a 325* oven for 55 minutes.

Serve over rice and with your favorite veggie!  Delish!

 

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Grilled Chicken Marinade

I found this recipe for marinading my chicken in before grilling it up.  I love to grill in the summer-time.  I think you can probably use up to several breasts or breast tenders.  Enjoy!

ingredients:
1/3 cup olive oil
1/3 cup lemon juice (fresh is best--use a bit less if using bottled)
1 pkg Italian seasoning mix

chicken


directions:
1.  Mix all of the ingredients together.  Place in bag with chicken.

2.  Let marinade for several hours--but not too long as the lemon juice will "cook" the chicken.

3.  Grill your chicken!


I served this up with roasted new potatoes--it was a hit!

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Honey Sesame Chicken for the Slow Cooker

We had this tonight, and it turned out delicious.  I think I was expecting a more traditional Teriyaki chicken flavor, and while this had hints of that, it was more along the lines of "bourbon chicken" we find at our local Panda restaurants.  We really enjoyed the taste of this.  It took about 15 minutes to prepare and voila--the slow cooker did the rest!

ingredients:
2-3 lbs. boneless skinless chicken thighs, about 9-12 pieces
salt
pepper
1 cup honey
1/2 cup low sodium soy sauce
1/4 cup ketchup
2 Tbsp. olive oil
2 cloves garlic, minced
1/2 cup diced onion  or  2 Tbsp. dried minced onion
1/2 tsp. red pepper flakes

2 Tbsp. cornstarch
sesame seeds (for garnish)

directions:
1.  Place chicken thighs in the slow cooker and salt and pepper, both sides.

2.  In a medium sized bowl, combine honey, soy sauce, ketchup, oil, garlic, onion, and red pepper flakes.  Stir well.  Pour over the chicken.  Cook on low for 4-6 hours, or high for 3-5 hours. 

3.  When chicken is cooked through, remove the chicken into a bowl and cut up into desired sized pieces.  Mix the cornstarch with water and then add to the slow cooker juices/sauce to thicken the sauce.  Return the chicken to the slow cooker, coating the chicken in the glaze/sauce.

4.  Serve over rice and sprinkle the chicken with sesame seeds.  Enjoy with your favorite vegetable!

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Chicken Parmesan Bake

I found this on Pinterest, but it was a video. I have written down the directions and ingredients. It was SO easy to make, and really really delicious. I love that!


ingredients:
2 Tbsp. olive oil
2 garlic cloves, crushed or minced
6 boneless skinless chicken breasts, or 8-12 tenderloins
2 cups marinara or spaghetti sauce
1/4 cup chopped basil or 2 Tbsp. dried basil
2 cups shredded mozzarella
1/2 cup grated parmesan cheese
1 pkg. (5 oz) seasoned croutons


directions:
1. On the bottom of a 9x13 baking dish, pour the olive oil and spread in the minced garlic cloves.

2. Lay the chicken on top of the oil/garlic. Pour 2 cups of the marinara sauce over the chicken. Sprinkled the chopped or dried basil over the sauce.

3. Put half the cheese (1 cup of the mozzarella and 1/4 cup of the parmesan) over the sauced-up chicken.

4. Evenly spread the croutons over the cheese. Add the remaining cheese over the top.

5. Oven set to 350. Cover for the first 15 minutes of baking. Then uncover for the last 15-20 minutes. NOTE: Depending on the size of the chicken breasts, it can take up to an hour. Make sure the breasts reach 155* internal temperature. For the smaller breast tenderloins, it takes only about 30 minutes.

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Mexican Chicken Ring

I found this on Pinterest...and we had it tonight.  It didn't take too long to put it all together.  My family doesn't like chunky tomatoes/onions/peppers, so I blended the Rotel.  I figure you can use salsa just as easily with a very similar flavor result. 

It was FABULOUS.  My kids ate it down, without complaint--a true sign of a successful dinner!

ingredients:

3 cooked & shredded chicken breasts (canned or your own)

2 cups grated Cheddar/Jack cheese plus some for sprinkling on top

¾ can of Rotel & all of the juice or ¾ cup salsa

3/4 cup light sour cream

1 package taco seasoning

2 rolls of regular sized crescent rolls (I use the low-fat)

1 lime (juice)

2/3 cup finely crushed tortilla chips plus some for sprinkling on top

directions:
1.  Combine chicken, Rotel/salsa, tortilla chips, sour cream, taco mix, cheese and 2T of lime juice.

2. Unroll and separate crescent dough. Arrange triangles on a baking sheet making a circle with wide ends overlapping in the center and points toward outside.

3.  Spread chicken mixture evenly into the center of the ring. Fold the points of the crescents in and over.

4.  Sprinkle with remaining cheese and crushed tortilla chips and bake at 375 for 20 minutes.

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Crock Pot Chicken & Dumplings

I found a variation of this on a fun Facebook page "Crock Pot Girls" and I tweaked it just slightly.  It's very easy and delicious.  I kept thinking "my mom would really like this" and her chicken and dumplings were my favorite. 

ingredients:
5-6 boneless skinless chicken tenderloins (or 2 cans canned chicken)
2 cans cream of chicken (I used 98% fat-free)
1 can cream of celery (I used 98% fat-free)
3 1/2 c. chicken broth or stock
1/2 onion finely chopped
3 celery stalks, diced
3 carrots, diced
2 tsp. chicken bouillon or 2 cubes
salt (several shakes)
pepper (several shakes)

2 pkgs. refrigerated Jumbo biscuits (like Grands), cut into fourths


directions:
1.  Place all the ingredients into your LARGE crock pot, except the biscuits.  Cook on low for 6-8 hours, or high for 4 hours. 

2.  1 hour before serving, open the crock pot and shred up the chicken.

3.  For the last hour before serving, put in the cut up biscuits, making sure they are dunked into the broth/soup.  Cook on HIGH for 1 more hour.

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Salsa Chicken

Thanks Sara for this tasty, quick and easy recipe. Our family loved it and I can see us using it a lot in the future!

ingredients:
boneless skinless chicken breast tenderloins
1 packet taco seasoning
1 can cream of chicken soup (I used 98% fat free)
1 cup salsa

directions:
1. Place chicken in the bottom of your crock pot. Sprinkle each piece with the taco seasoning.
2. In a bowl, mix together soup and salsa. Pour over chicken in crock pot.
3. Cook on low, 6-8 hours, or on high for 4 hours.
4. Serve over spanish rice: Spanish Rice Recipe
or shred chicken and use in burritos, chimichungas, taco, etc.

*garnish wish a sprinkle of cheese and a dollup of sour

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Chicken Scampi

I'm not exactly sure where I got this recipe...it may be from Allrecipes...but I had to pass it along. I finally tried it tonight (I've had it in my "to cook" file) for a while. Well, it did not disappoint. It is restaurant quality in my opinion. VERY good, and rather easy. The ingredients, I had in my fridge & pantry. It was very rich and yummy!

ingredients:
½ cup butter
¼ cup olive oil
1 tsp. dried parsley
1 tsp. dried basil
¼ tsp. dried oregano
6 garlic cloves, minced
¾ tsp. salt
2 Tbsp. lemon juice
4 boneless, skinless chicken breasts (or 10-12 boneless, skinless chicken tenderloins)
Optional: sliced mushrooms

directions:
1. In a skillet over medium heat, heat the olive oil and butter together until the butter has melted completely. Add parsley, basil, oregano, garlic and salt. Mix together. Stir in lemon juice.

2. Add the chicken into the skillet and sauté for about 3 minutes or until white. (You may need to move heat to med-high for sautéing.) Lower the heat and cook for an additional 10-15 minutes or until juices run clear. Add more butter if needed.

*Serve over Angel Hair pasta with rolls/bread sticks to soak up the tasty sauce.
*Garnish with dried/grated parmesan cheese.

I'm thinking I could really easily substitue the chicken with some shrimp...Shrimp Scampi! Ummm...

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Anniversary Chicken

I have made this a few times and it is great! I'm not sure where the recipe came from as it is on the Internet, in church cook books etc. Certainly, I didn't come up with it, but I enjoy it and so I thought I'd pass it on to you! I've made it in both the oven, and in the crock pot. I like both equally. It almost "looks" prettier if done in the oven, but it tastes just a little more tender in the crock pot. Your choice! I imagine you can easily put this in the dutch oven and have a great camping dish too! Enjoy!

ingredients:

6 boneless/skinless chicken breasts or 10+ breast tenderloins

1/2 cup teriyaki sauce

1/2 cup ranch dressing

1 1/2 cups shredded cheddar cheese

6 strips of bacon or bacon bits

chives (optional)

oven directions:

1. Cook bacon (unless you are using the bacon bits) and cut up/crush into small bit pieces. Set aside.

2. In a large skillet over medium-high heat, warm about 2 tbsp of olive oil or butter. Put the chicken in the skillet and saute until they are lightly browning. Place chicken in a 9x13" baking dish.

3. Mix together the teriyaki sauce and the ranch dressing. Pour over chicken. Next, place a generous amount of shredded cheddar over each piece of chicken and sprinkle with the bacon bits and chives (if using).

4. Bake at 350 for 25-30 minutes.

crock pot/dutch oven directions:

1. Cook bacon and cut/crush into small bits (if not using bacon bits). Place raw or frozen chicken in the crock pot.

2. Mix together the teriyaki sauce and ranch dressing. Pour over the chicken. Sprinkle bacon bits over chicken.

3. Cook on Low for 6-8 hours or High for 4 hours.

4. When serving, make sure each piece has some bacon with it and the generously sprinkle the shredded cheddar over each served piece of chicken. Garnish with chives (if using).

Enjoy!

.....I got a lot of "Thanks for the Yummy Dinner, Mom"s after serving this. The kids LIKE it, and the hubby couldn't get enough. It really is a delicious chicken dish!

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Chicken Legs with Carrots and Cauliflower

I found this recipe a few years back and it is SO TASTY. I'm visiting my mother and she requested that I make this for her. REALLY simple and VERY yummy. It's a Martha Stewart recipe and is quite delicious. Thanks Martha!!!

ingredients:
1 lb. carrots (peeled and cut into 1 1/2" chunks OR baby carrots)
1 lb. cauliflower, cut into medium-size florets
1 1/2 tsp. coriander
3/4 tsp. cumin
Coarse salt and freshly ground pepper
4 whole chicken legs, skin on
1 Tbsp. lemon juice

directions:
1. Preheat oven to 475. In a large roasting pan (or roasting stone) combine carrots, cauliflower 1 tsp. coriander, 1/2 tsp. cumin, 3/4 tsp. salt, and 1/2 tsp pepper; arrange around sides of pan.

2. Place chicken legs along center of pan, and sprinkle with remaining 1/2 tsp. coriander and 1/4 tsp. cumin, season generously with salt and pepper.

3. Roast, stirring vegetables once, until chicken is well browned and crispy and and instant-read thermometer inserted in thigh (not touching bone) reads 180 degrees, 40-45 minutes. Transfer chicken to a platter, and let rest for 5 minutes.

4. Meanwhile, add lemon juice to pan; with a wooden spoon, stir and scrape up drippings, mix in with vegetables. Serve!

Total Time: 1 hour
Serves: 4 adults, or 2 adults and several kids (lots of chicken on this)

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Easy Homemade Taquitos

I made these tonight, and I got a lot of "Thank you for the yummy dinner"-s. They were super simple to put together, quick and yummy.

ingredients:
2 cups cooked, shredded chicken (I used 2 cans of canned chicken)
1 (10 oz) can mild enchilada sauce (I used 6 small packets of taco sauce from Taco Bell)
1 cup shredded cheese (your choice of type)
2 Tbsp. minced onion
1 (4 oz) can diced green chilies (optional)
1 tsp. garlic salt

3/4 cup vegetable oil
24 corn tortillas
Non-stick cooking spray

directions:
1. In a large bowl, combine first 6 ingredients; mix well. Set aside.

2. In small skillet, heat oil. Using tongs, dip tortillas in oil, about 4 seconds on each side; drain on paper towels. Keep warm.

3. Place 2 tablespoons chicken mixture onto each tortilla; roll jelly roll fashion. Place seam side down on a cookie sheet sprayed with cooking spray.

4. Bake at 400 for 15 minutes or until desired crispness. Good dipped in salsa, sour cream, or guacamole.

*Make the mixture to your family's pleasing--I don't think my kids would have liked it as much if I put a lot of enchilada sauce in it--so I put a few Taco Bell packets in it. I like diced green chilies, but left them out for the sake of my kids. It was really simple to make the mixture how we like....just start with the chicken and cheese, and add the rest as desired. This is NO FAIL!!

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Crock-Pot Chicken Cordon Bleu

My hubby made this for me for Mother's Day and it was superb (maybe because I didn't make it). Either way, it was easy and so tasty.

ingredients:
6 boneless/skinless chicken breasts (or as much as you need)*
1 can cream of chicken soup
1 cup milk
6 slices of ham (1 for each piece of chicken)
6 slices of swiss cheese (1 for each piece of chicken)
1 pkg stuffing mix (Stove-Top or such--with herb pack tossed with crumbs)
1/4 cup melted butter

directions:
1. In small bowl, mix together soup and milk. Coat the bottom of the crock-pot with mixture.

2. Lay chicken pieces on the bottom of crock pot--covering with ham and then swiss cheese. Pour remaining soup/milk mixture over chicken.

3. Sprinkle stuffing mix on top, and then drizzle melted butter over top this.

4. Cook on low for 4-6 hours or high for 2-3.

*I used chicken breast tenderloins--about 13 fit in, and then just made sure they were all covered with ham and cheese.

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Oriental Chicken Salad with Crunchy Noodles

I've had this salad several time throughout my life--and it was even served at one of my bridal showers. Tonight I co-hosted a wedding shower, and decided to serve this--it was well received. It is great to share with others...for showers, luncheons, bbq's, and any kind of entertaining!


ingredients:
for salad...
2-3 cups chopped/shredded cooked chicken breast (more if you want more chicken or less if you want less)
1 head cabbage, chopped or shredded
1 bunch green onions, finely chopped (optional)
1 cup sliced almonds
1/4 cup sunflower seeds
2 packages ramen noodles, oriental flavored
3 tbsp. oil

for dressing...
3/4 cup vegetable oil or canola oil
4 1/2 tbsp. seasoned rice vinegar
4 1/2 tbsp. sugar
2 tsp. salt
1 tsp. pepper
1/2 pkg. ramen noodles oriental seasoning


directions:
1. Smash noodles of ramen and brown over medium heat in 3 tbsp. oil. Once noodles begin browning, add almonds (if you start them at the same time, the almonds will burn before the ramen is brown). Remove from heat and set aside.

2. In large bowl, combine cabbage, green onions, chicken and sunflower seeds.

3. Prepare dressing and set aside until you're ready to serve. When ready to serve, add ramen/almond mixture and dressing. Toss well.

If you prepare the dressing too far in advance, it may get thick and wont remix well if refrigerated. If you plan on eating this as left overs, keep in mind that the noodles will not stay crunchy--keep separate until ready to serve.

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Ritz Chicken Casserole

A while ago, I was in a recipe group, and this recipe was passed around. I'm not altogether sure who was the contributor, but whoever you are--THANK YOU. I've made it a couple of times now, and my kids and hubby yum it down (even my SUPER-PICKY eater). It's a great way to use up some left-overs (chicken and rice)...it's easy to make, quick, yummy, and the ingredients are in your pantry!

ingredients:

2 cups cubed up chicken (use leftovers or bake up some breasts)

2 cans cream of chicken soup (I use the 98% fat-free version)

1 cup sour cream or plain yogurt (I use the Lite sour cream)

2 cups cooked rice

1 1/4 sticks butter, melted (apx. 11 Tbsp)

1 sleeve of Ritz crackers, crushed (this is 35 crackers)

directions:

1. Mix soup and sour cream/yogurt together. Add chicken.

2. Toss crushed crackers with melted butter.

3. Place rice on the bottom of a greased 9x13" pan. Spread soup/chicken mixture over the rice. Sprinkle with the crackers (that have been tossed with butter).

4. Bake at 350 uncovered for 30 minutes or until heated through and crackers are golden and crisp.

variations:

Add a VEGGIE! I'm thinking some steamed broccoli might be yummy in this. I've even seen it suggested to put some artichoke hearts in. I think maybe even fresh green beans might be yummers in it?

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Chicken & Dumplings

My sister passed this on to me. It is actually Jessica Simpson's recipe and was featured on the Rachel Ray show. We had it tonight...and 5 minutes after eating it, I'm putting it on my blog, so you know it's good. I'd love to hear how you like it...leave a comment after you've tried it and any variations you used!

ingredients:
3 cans of reduced-fat crescent rolls, divided
1 small rotisserie chicken, no skin or bones (or use left-over chicken)
1 can cream of chicken soup (I use the 98% fat free)
1 can cream of mushroom soup (again, 98% fat free)
1 cup chicken broth
Salt and Pepper to taste



directions:
1. Preheat oven to 400. Roll out 2 cans of crescent rolls and separate into the diamond shaped sections. Place a small handful of chicken on each diamond. Fold dough over and press ends together to create dumplings. Place dumplings in a 9x13" baking dish.



2. In a medium bowl, mix chicken broth and soups together until smooth. Pour the soup mixture over the dumplings.



3. With the remaining can of crescent rolls: roll out dough & cut the dough into strips. Make a crisscross pattern on the top of the dumplings and soup mixture. Season with salt and pepper if desired. Bake for 30 minutes or until the top is a nice golden brown and bubbly.

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White Enchilada Casserole

We had this at a friend's house not too long ago. I got the main idea from her, and then came home and put it together as best as I could. It turned out great! (Thanks Ann for the great meal) I'm making it again tonight. I think it has found its way into our dinner rotation. Quick, easy and yummy (my 3 requirements for an inductee to our "dinner rotation").

ingredients:
12 corn tortillas
1-2 cups cut up or shredded chicken (left over chicken or canned chicken is great)
1 can cream of mushroom soup (98% fat free)
2 cups sour cream (I use light)
1/2 4 oz. can of diced green chillies (or if you really like chillies, use the whole can)
1 cup shredded mozzarella or jack cheese

directions:
1. Preheat oven to 350. Spray a 9x9 baking dish with non-stick spray.

2. In a medium size mixing bowl, mix all of the above ingredients together EXCEPT the cheese.

3. Place 4 tortillas on the bottom of dish. Spread half of the cream/chicken mixture on this layer. Sprinkle 1/3 cup of the cheese over the cream/chicken mixture.

4. Again, place 4 more tortillas, mixture, and cheese (repeating above step). Finish with 4 tortillas on the top and your last 1/3 cup of cheese sprinkled.

5. Cover with foil. Cook for 40 minutes on 350.

This serves a family of 6 (2 adults 4 kids) well. For a larger group, double the recipe (but only use 3 cups sour cream) and place in a 9x13 size baking dish.

You can serve this alone, or over some tortilla chips (which was how we had it the first time at Ann's and since).

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Easy Chicken & Cheese Enchiladas

I tried this recipe tonight. It took only 10 minutes to prepare. I had all the ingredients on hand and it was yummy! It's a Campbell's Soup recipe.

ingredients:

1 can cream of chicken soup (can use %98 fat free)

1/2 cup sour cream

1 cup picante sauce

2 tsp. chili powder (I used a bit less for the kids' sake)

2 cups chopped cooked chicken (I used 2 Kirkland canned chicken)

1/2 cup shredded Monterey Jack cheese (cheddar would work fine too)

6 flour tortillas (6"), warmed (there was enough chicken mixture for me to make 8 enchiladas)

1 small tomato, chopped (for garnish--I left out)

1 green onion, sliced (for garnish--I left out)

directions:

1. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.

2. Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl. (I left the cheese out of this part and just sprinkled cheese into each enchilada as I was assembling).

3. Divide the chicken mixture among the tortillas. Roll up the tortillas and place them in a 11x13 baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish.

4. Bake at 350 for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.

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Katie Couric's Lemon Chicken

I found this recipe some time back in a magazine. I think it may have been Good Housekeeping. We've really enjoyed it in our family. Often, Isabel will request that I make this. I have to say that it is light, tangy and flavorful. I have these ingredients on hand--so no special trips to the store--AND--it's rather quick to make! EASY, QUICK & YUMMY!

yield: 4 servings

ingredients:

4 skinless, boneless chicken breast halves (1 1/4 lbs.)

3 Tbsp. flour

2 Tbsp. butter

2 Tbsp. olive oil

2 cups (or 1 can) chicken broth

3 Tbsp. lemon juice

salt and pepper to taste

directions:

1. Pound chicken breasts with meat mallet to a uniform 1/2-inch thickness. Dredge lightly in flour, reserving excess.

2. In large saute pan, over medium-high heat, melt butter with oil until it sizzles. Add chicken breasts and cook 4 to 5 minutes, turning once, until juices run clear. Remove chicken to plate.

3. Stir in reserved flour (add a little if you have none left after dredging) into saute pan. Whisk in broth and lemon juice; heat to boiling. Boil 1 minute to thicken slightly.

4. Return chicken to pan to heat through. Season to taste with salt and pepper.

*Dress it up with thinly sliced mushrooms or capers (optional).

*I serve this with rice and usually broccoli. Choose your favorite side dish and vegetable. This chicken will taste good next to any side!

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Crock Pot Candied Chicken

It's not really candied chicken, it is a sweet and delicious tasting chicken. I found this on a fun web-site/blog that has a TON of crock-pot recipes. We tried it and I thought I'd share it with all of you.

ingredients:

12 boneless skinless chicken thighs or 6 boneless skinless breast halves (or mix both)

1 cup brown sugar

1/4 cup lemon-lime soda

2/3 cup vinegar (use your favorite)

3 cloves garlic, smashed and chopped

2 Tbsp. soy sauce

1 tsp. ground pepper

directions:

1. Place your chicken in the crock pot. Cover with brown sugar, pepper, garlic and soy sauce. Add the vinegar and soda.

2. Cover and cook on low for 6-8 hours. I cooked it for 6 hours and the chicken was a bit too done...I think I'll cook it for closer to 5 hours on low--tops. It cooked up really quick. It will differ slightly also if the chicken is frozen or thawed. It was VERY yummy though! Just watch your chicken--you know your crock pot best too.

Serve with Rice and your favorite veggies.

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