A couple of easy ways to make chicken in the crocckpot is simply to
cover them with spaghetti sauce or Rotel tomatoes with green
chiles. I usually add some chopped fresh onion to the sauce as
well. I will also cook them in some chicken broth, or water if no
broth is handy, in my microwave pressure cooker. Then I can freeze
them for later use when I need them pre-cooked for a quick
dinner. When thawed you could heat and eat the way they are. Take
the meat off the bones for chicken Alfredo or chicken salad. I also
make my Chinese chicken with pre-cooked chicken chunks.
Marilyn's Chinese Chicken
chicken chunks, about a quart, give or take as desired
1 large chopped onion
1 large chopped red bell pepper
3 stalks celery, sliced
20 ounce can pineapple tidbits or chunks, drained and reserve juice
Note: chunks can be cut in half
1 can diced water chestnuts
3 Ramen noodle packages, without flavor packet, broken as desired
1 or 2 teaspoons Five Spice Chinese seasoning
1 quart liquid, which is juice from pineapple plus enough chicken
broth to make a quart
Cooke the vegies in a non-stick pot until they just start to get tender.
Stir in chicken, liquid, and seasoning.
Add noodles and stir to be sure all noodles are in the liquid.
Bring to a slow boil and boil for 4 minutes, stirring occasionally.
Stir in pineapple and water chestnuts and turn off heat.
Let sit until pineapple is hot then stir again and eat.
TTFN,
Marilyn
