MORNING EVERYONE
Today is going to be cold but sunny... just about got my suitcase packed and ready for the sun that is warm...Kimberly is moving this weekend so am going to go and help her get packed on Friday .. She is moving next door so it should be quite easy.. Hopefully we can move the big stuff on Saturday afternoon and then that gives her Sunday to get organized and we get to say goodbye to an old neighbour and school chum...
CROCKPOT
CHICKEN AND
APPLES
Ingredients:
6-ounce can frozen apple juice concentrate
1/8 teaspoon ground nutmeg
1-3 teaspoons curry powder
2 tablespoons butter
1 onion, chopped
2 garlic cloves, minced
6 boneless, skinless chicken breasts
Salt and pepper to taste
3 Granny Smith apples, cored and thickly sliced
1/3 cup chicken broth
1 tablespoon cornstarch
Preparation:
In small bowl, combine thawed apple juice concentrate, nutmeg, and curry powder.
In small microwave-safe dish, combine butter, onions, and garlic. Microwave on high for 1-2 minutes until onion is softened. Place mixture in bottom of 3-4 quart slow cooker.
Dip each chicken breast into the juice mixture to coat and place in crockpot over onions. Pour any remaining juice mixture over the chicken. Add salt and pepper to taste.
Cover and cook on low for 5-6 hours until chicken is almost cooked. Add apples and cook 40-50 minutes longer on low until apples are tender and chicken is thoroughly cooked.
Mix together broth and cornstarch in a small bowl and stir into the liquid in crockpot. Cover and cook on high heat, stirring occasionally, until sauce is thickened and bubbly, 10-15 minutes. Serve with some hot cooked brown rice. Makes 6 servings
If the sauce doesn't get thick enough, just add more cornstarch mixed with chicken broth or apple juice.
6-ounce can frozen apple juice concentrate
1/8 teaspoon ground nutmeg
1-3 teaspoons curry powder
2 tablespoons butter
1 onion, chopped
2 garlic cloves, minced
6 boneless, skinless chicken breasts
Salt and pepper to taste
3 Granny Smith apples, cored and thickly sliced
1/3 cup chicken broth
1 tablespoon cornstarch
Preparation:
In small bowl, combine thawed apple juice concentrate, nutmeg, and curry powder.
In small microwave-safe dish, combine butter, onions, and garlic. Microwave on high for 1-2 minutes until onion is softened. Place mixture in bottom of 3-4 quart slow cooker.
Dip each chicken breast into the juice mixture to coat and place in crockpot over onions. Pour any remaining juice mixture over the chicken. Add salt and pepper to taste.
Cover and cook on low for 5-6 hours until chicken is almost cooked. Add apples and cook 40-50 minutes longer on low until apples are tender and chicken is thoroughly cooked.
Mix together broth and cornstarch in a small bowl and stir into the liquid in crockpot. Cover and cook on high heat, stirring occasionally, until sauce is thickened and bubbly, 10-15 minutes. Serve with some hot cooked brown rice. Makes 6 servings
If the sauce doesn't get thick enough, just add more cornstarch mixed with chicken broth or apple juice.
Hoping you are enjoying the blog , it has been up and running for four months now and not sure whether this has been worth the work or not.. Some of you comment which is great but are you trying the recipes.. Let me know as well as let me know if their is any changes to the blog that you would like to see...
Enjoy
Cheers
Granny
This looks delicious - though Mike not liking fruit might have me making this when he's in Belize in a few weeks! I seem to always be commenting on your Wednesday meals!
ReplyDeleteThat Crockpot must be calling your name on Wednesdays.... Off to Belize for work?? I know what you mean about Mike and the fruit thing, Grumpy says fruit is for dessert not for dinner...
ReplyDelete