Crock Pot Cooking with Chicken. Recipe
While the crock pot is most definitely a kitchen tool of convenience; it can, for the cook, be an experimental lab. There are those days when I have no clue what to do with some ingredients; I get tired of making the same old, same old. Take, for example, bone-in chicken legs and thighs; do I fry them up again or bake them in barbecue sauce? See, I'm not a big fan of these pieces of chicken, but my hubby loves them. I make many food items I dislike because he enjoys them; that's part of being in love.
I'd just purchased some new Knorr Noodles and Rice Sides (yes, I cheat), one being Teriyaki Noodle; and there was that bottle of sweet and sour sauce with only about 2 cups left inside....bingo! How to prepare was the next question, and while digging in the kitchen closet for a baking pan, I spied the crock pot....second bingo!
Eight hours later I tried a chicken leg with the teriyaki noodles; even though I'm not fond of chicken legs, it wasn't half bad. My hubby, though, loved it, and that was the most important taste test of all.
Crock Pot
- Sweet and Sour Chicken
- 4 lbs. chicken thighs and
- legs, skin removed
- 2 red bell peppers, seeded
- and cut into 8 pieces
- 2 yellow bell peppers,
- seeded and cut into 8 pieces
- 1 (15.25 oz.) can
- pineapple chunks, drained
- 2 cups sweet and sour
- sauce
- 2 Tbsp. sesame seeds
- 2 (4.7 oz.) packages Knorr
- Asian Sides – Teriyaki Noodles
- Spray a 6 quart crock pot
with nonstick cooking spray.
Layer chicken in first;
follow with bell peppers and pineapple.
Pour sauce over all; sprinkle sesame seeds.
Cover, set on low and cook
for 8 hours. A half hour before ready to
serve, prepare noodles according to package directions.