| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Crockpot |
8 |
Servings |
INGREDIENTS
| 8 |
|
Chicken thighs, frozen |
| 1/2 |
c |
Honey |
| 1 |
c |
Orange juice |
| 2 |
c |
Chicken broth, * |
| 1/2 |
ts |
Salt |
| 1 |
tb |
Dry mustard |
| 1 |
ts |
Fresh ginger root, minced (1 to 2) |
| 1 |
ts |
Fresh garlic, minced (1 to 2) |
| 2 |
ts |
Shoyu, (soy sauce) |
| 1 |
|
10 oz pkg frozen broccoli flowerets, thawed, optional |
| 2 |
tb |
Cornstarch MIXED WITH |
| 1/4 |
c |
Water |
|
|
Cooked rice |
INSTRUCTIONS
* I use homemade chicken stock, but 1 can of chicken broth works well when
you don't have any homemade stock at hand. Put the frozen chicken in the
crockpot right out of the freezer. Whisk all other ingredients (except
cooked rice, broccoli, cornstarch and water) together and pour over the
chicken. Turn the crockpot on low and cook for four to five hours. If you
desire, you may top with one 10 ounce package of frozen broccoli flowerets
about one hour before the chicken is finished. Before serving, remove the
chicken and broccoli and stir in the cornstarch mixture. Put crockpot on
high until the broth bubbles and thickens. Turn crockpot off. Fix a pot of
rice (or pasta) and you have a very easy, delicious meal.
Recipe by: Mary Spero Posted to EAT-L Digest by Dot McChesney
<jrjet@MTCO.COM> on Jul 9, 1997
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