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RECIPES - Chicken
LEMON GARLIC CHICKEN
• Wash chicken and dry on paper towels. Combine oregano, salt and pepper in a small
bowl. Sprinkle on the chicken and pat it in.
• Fry the chicken breasts until browned in the butter. Transfer chicken to the slow cooker.
• Add the water, lemon juice, bouillon, garlic and parsley to the pan. Scrape any browned
bits from the bottom of the pan. Bring mixture to a boil and pour over the chicken.
• Cover and cook on High for 2 1/2 - 3 hours or on Low for 5 - 6 hours.
• Add parsley and baste chicken. Cover and cook another 15 -30 minutes.
2 lbs. chicken breasts boneless/skinless
1 1/2 tsp. oregano leaves crushed
1/2 tsp seasoned salt
1/4 tsp. pepper freshly ground
2 tbsp. butter
1/4 cup water
4 tbsp. fresh lemon juice
4 cloves garlic minced
2 tsp. chicken bouillon
2 tsp. fresh chopped parsley
CHICKEN WINGS IN HONEY SAUCE
• Rinse chicken and pat dry. Cut off and discard wing tips. Cut each wing at joint to make
two sections. Sprinkle wing parts with salt and pepper.
• Place wing parts on broiler pan. Broil 5-4 inches from heat 20 minutes, 10 minutes a side
or until chicken is brown. Transfer chicken to slow cooker. (continue on next page)
• For sauce, combine honey, soy sauce, ketchup, oil and garlic in bowl. Pour over wings.
• Cover and cook on low 4-5 hours or on high 2-2 /2 hours.
3 pounds chicken wings (16 wings)
salt and pepper to taste
2 cups honey
1 cup soy sauce
1/2 cup ketchup
1/4 cup oil
2 cloves garlic, minced
SOUTHWESTERN CHICKEN
• Combine the cans of corn, beans and half the salsa in slow-cooker. Top with the chicken.
Pour remaining sauce over.
• Cover and cook rst hour on High, then either 3 more hours on High or 6 on Low until
meat juices run clear. Serve with warm tortillas; top with cheese.
1 (15-oz) can whole kernel corn, drained
1 (11- oz) can Mexicorn, drained
1 (15- oz) can black beans, rinsed and drained
1 (16- oz) jar chunky salsa (divided use)
6 boneless, skinless chicken breast halves,
rinsed and dried
Flour tortillas
Shredded cheddar cheese
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