Slow Cooking Thursday!!!7:04 AM
Thank you to all the ladies who participate every week, I can't tell you how much I enjoy your recipes.
Here's mine for today, don't forget to leave a comment and your name on Mr Linky so the rest of us can come save your recipes to try them out :)
I tried 3 crockpot recipes, 2 of which I had shared in past Slow Cooking Thursdays, and they were a hit with the family. The Rigatoni and Sausage and the Chinese Sweet and Sour Chicken....the other one was a Chicken and Shrimp Jambalaya which I substituted Smoked Sausage for the shrimp. They were all SO good!!!
Here's the one for today:
ORANGE THYME CROCKPOT CHICKEN
6-ounce can frozen orange juice concentrate, thawed
1/2 teaspoon thyme
Dash ground nutmeg
Dash garlic powder
6 boneless, skinless chicken breast halves
1/4 cup water
2 tablespoons cornstarch
Combine thawed orange juice concentrate (not regular orange juice) in bowl along with the thyme, nutmeg, and garlic powder. Dip each piece of chicken into the orange juice to coat completely. Place in Crock-Pot. Pour the remaining orange juice mixture over the chicken.
Cover and cook on low for 6-7 hours or on high for about 4 hours.
When chicken is done, remove and keep warm. Pour the sauce that remains in your Crock-Pot into a saucepan. Mix the cornstarch and 1/4 cup water well (no lumps) and stir into the juice in pan. Cook over medium heat, stirring constantly, until thick and bubbly. Serve the sauce over the chicken.
Serving suggestions: Serve with rice