Food recipes
Simple Savory Chicken Breasts (Crock Pot)
Simple Savory Chicken Breasts (Crock Pot) Ingredients: chicken, broiler or fryers, breast, skinless, boneless, meat only, raw chicken, broiler or fryers, breast, skinless, boneless, meat only, raw vinegar, balsamic Di...
Simple Savory Chicken Breasts (Crock Pot)
Ingredients:
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
vinegar, balsamic
Directions:
To prepare chicken:.
Rinse chicken breasts.
Pat dry with paper towels.
Trim off any visible fat.
Place half of chicken breasts in 3 or 4 quart slow cooker.
Sprinke with half of chicken seasoning.
Drizzel with 1 tablespoon vinegar.
Add remaining chicken breasts.
Sprinkle with remaining seasoning.
Drizzle with 1 tablespoon vinegar.
To cook chicken:.
Cover and cook on high heat setting 2 1/2 hours or until chicken is cooked through.
(NOTE: Do NOT overcook, or chicken will be dry.)
Remove chicken to platter.
Discard liquid in slow cooker.
Drizzle remaining 2 tablespoons vinegar over chicken.
Cook's note:.
If you have leftovers or prefer to use chicken for a later purpose, let meat cool, then wrap well and refrigerate for up to 3 days or freeze for up to 3 months.
Ingredients:
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
vinegar, balsamic
Directions:
To prepare chicken:.
Rinse chicken breasts.
Pat dry with paper towels.
Trim off any visible fat.
Place half of chicken breasts in 3 or 4 quart slow cooker.
Sprinke with half of chicken seasoning.
Drizzel with 1 tablespoon vinegar.
Add remaining chicken breasts.
Sprinkle with remaining seasoning.
Drizzle with 1 tablespoon vinegar.
To cook chicken:.
Cover and cook on high heat setting 2 1/2 hours or until chicken is cooked through.
(NOTE: Do NOT overcook, or chicken will be dry.)
Remove chicken to platter.
Discard liquid in slow cooker.
Drizzle remaining 2 tablespoons vinegar over chicken.
Cook's note:.
If you have leftovers or prefer to use chicken for a later purpose, let meat cool, then wrap well and refrigerate for up to 3 days or freeze for up to 3 months.