Fix-It and Forget-It Pink Cookbook (90 page)

Leona Miller

Millersburg, OH

6-oz. can frozen orange juice concentrate, thawed

½ tsp. dried marjoram

6 boneless, skinless chicken breast halves

¼ cup cold water

2 Tbsp. cornstarch

1. Combine orange juice and marjoram in shallow dish. Dip each breast in orange-juice mixture and place in slow cooker. Pour remaining sauce over breasts.
   
2. Cover. Cook on Low 7-9 hours, or on High 3½-4 hours.
   
3. Remove chicken from slow cooker. Turn cooker to High and cover.
   
4. Combine water and cornstarch. Stir into liquid in slow cooker. Place cover slightly ajar on slow cooker. Cook until sauce is thick and bubbly, about 15-20 minutes.
   

Serve with sauce over chicken.

Variation:

To increase “spice” in dish, add ½-1 tsp. Worcestershire sauce to orange juice-marjoram glaze.

Bernice A. Esau

North Newton, KS

1½ cups sliced carrots

1 large green pepper, chopped

1 medium onion, chopped

2 Tbsp. quick-cooking tapioca

2½-3-lb. chicken, cut into serving-size pieces

8-oz. can pineapple chunks in juice

¹
/
₃
cup brown sugar

¹
/
₃
cup vinegar

1 Tbsp. soy sauce

½ tsp. instant chicken bouillon

¼ tsp. garlic powder

¼ tsp. ground ginger,
or
½ tsp. freshly grated ginger

1 tsp. salt

1. Place vegetables in bottom of slow cooker. Sprinkle with tapioca. Add chicken.
   
2. In separate bowl, combine pineapple, brown sugar, vinegar, soy sauce, bouillon, garlic powder, ginger, and salt. Pour over chicken.
   
3. Cover. Cook on Low 8-10 hours.
   

Serve over cooked
rice
.

Barbara Shie

Colorado Springs, CO

2-3 lbs. skinless chicken pieces

20-oz. can pineapple chunks

dash of ground ginger

1 cup teriyaki sauce

1. Place chicken in slow cooker. Pour remaining ingredients over chicken.
   
2. Cover. Cook on Low 6-8 hours, or on High 4-6 hours.
   

Christine Lucke

Aumsville, OR

8 boneless, skinless chicken breast halves

3 cups salsa of your choice

¼ cup brown sugar

1. Place chicken in slow cooker.
   
2. Pour salsa over chicken. If you have to stack the chicken, be sure to spoon salsa over all layers.
   
3. Sprinkle brown sugar over top. Again, make sure that you've sprinkled brown sugar over all layers.
   
4. Cover. Cook on Low 6-8 hours, or until chicken is tender but not dry or mushy.
   

Barbara Shie

Colorado Springs, CO

4-6 boneless, skinless chicken breast halves

12-oz. jar mushroom gravy

1 cup milk

8-oz. pkg. cream cheese, cubed

4½-oz. can chopped green chilies

1 pkg. dry Italian salad dressing

1. Combine all ingredients in slow cooker.
   
2. Cover. Cook on Low 6 hours.
   

Serve over
noodles
or
rice
.

Kim Stoltzfus

Parkesburg, PA

1 lb. boneless skinless chicken breasts, cut into ¾-inch-wide strips

2 Tbsp. dry taco seasoning mix

2 Tbsp. flour

1 green pepper, cut into strips

1 red pepper, cut into strips

1 cup frozen corn

1½ cups chunky salsa

1. Toss chicken with seasoning and flour in slow cooker.
   
2. Gently stir in vegetables and salsa.
   
3. Cook on Low 6-8 hours, or on High 3-4 hours, until chicken and vegetables are cooked through but are not dry or mushy.
   
4. Stir before serving.
   

Serve topped with shredded
Mexican-style cheese
.

Sharon Easter

Yuba City, CA

Rebecca Meyerkorth

Wamego, KS

Bonnie Miller

Cochranville, PA

4 boneless, skinless chicken breast halves

1 envelope dry Italian salad dressing mix

¼ cup water

8-oz. pkg. cream cheese, softened

10¾-oz. can cream of chicken soup

4-oz. can mushroom stems and pieces, drained

1. Place chicken in slow cooker.
   
2. Combine salad dressing mix and water. Pour over chicken.
   
3. Cover. Cook on Low 3 hours.
   
4. Combine cheese and soup until blended. Stir in mushrooms. Pour over chicken.
   
5. Cover. Cook on Low 1 hour, or until chicken juices run clear.
   

Serve over
noodles
or
rice
.

Ann Driscoll

Albuquerque, NM

1 large onion, thinly sliced

2½-3-lb. chicken, cut up

2 6-oz. cans tomato paste

4-oz. can sliced mushrooms, drained

1 tsp. salt

¼ cup dry white wine

¼ tsp. pepper

1-2 garlic cloves, minced

1-2 tsp. dried oregano

½ tsp. dried basil