Wednesday, December 2, 2015

Crock Pot Cooking with Chicken.

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!  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.

Makes 8 servings.

Mary Cokenour

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