Slow Cooking Thursday

All my slow cooking recipes are now online and starting today, I will add all the recipes shared weekly to my online del.icio.us site too. So if you're wanting to find ALL the slow cooked recipes that have been shared since the first SLOW COOKING THURSDAY, here is the link for you.


I'm so sorry this is late today, for the past few days I've been MIA (missing in action), I've been nursing sick kiddos and I'm getting the cold they had so I feel awful. Can you believe that I completely forgot it was thursday and time for slow cooking thursday, until about 20 mins ago???

Goodness, where is my head at???

Don't forget to add your name to Mr Linky and a link back to your SCT post so others can come by and see your recipe too.

7-SPICE STICKY CHICKEN

3-lb roasting chicken
4 t. salt
2 t. paprika
1 t. cayenne pepper
1 t. onion powder
1 t. dried thyme
1 t. white pepper
1/2 t. pepper
1/2 t. garlic powder
1 c. onion, chopped

Pat chicken dry inside and out with paper towels; set aside. Combine spices in a small bowl; mix well. Rub spice mixture well into chicken, inside and out. Place chicken in a large resealable zipping bag and refrigerate overnight. In the morning, place chicken in a slow cooker; top with chopped onion. Cover and cook on low setting for 8 to 10 hours.
Serves 4 to 6

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Unbelievable Caramel Pie

2 14- oz. cans sweetened condensed milk
9-inch graham cracker crust
Garnish: whipped topping

Pour condensed milk into a slow cooker that has been sprayed with non -stick vegetable spray. Cover and cook on low setting for 3-1/2 to 4 hours. After 2-1/2 hours, milk will begin to thicken; begin stirring every 15 minutes. When thick and golden, stir again until smooth; pour into pie crust and chill. Garnish with whipped topping. Makes 6 to 8 servings.