Crock Pot Chicken And Cherries Jubilee Recipes

CHICKEN CHERRIES JUBILIEE RECIPE

Steps:

• Add all ingredients to slow cooker.
• Cook on low for 4 hours or until done.
• Serve over rice.

CROCKPOT CHICKEN AND CHERRIES JUBILEE

Steps:

• 1. Wash chicken.
• 2. Pat dry with paper towels.
• 3. Melt butter in a large frying pan.
• 4. Brown chicken on all sides.
• 5. Transfer to crockery pot.
• 6. Season with salt and pepper.
• 7. Pour 1/2 cup cherry juice into frying pan.
• 8. Stir to loosen drippings.
• 9. Pour over chicken.
• 10. Add chili sauce and bouillon cubes. Cover.
• 11. Cook on LOW 6 to 8 hours; or until tender.
• 12. Remove chicken from pot and keep warm.
• 13. Pour juices into saucepan.
• 14. Skim fat.
• 15. Boil until slightly reduced.
• 16. Add sherry and remaining cherry juice.
• 17. Combine cornstarch and water.
• 18. Stir into juice mixture.
• 19. Cook until thickened.
• 20. Add cherries and heat.
• 21. Arrange chicken on warm platter.
• 22. Ignite warmed brandy and flame sauce.
• 23. Spoon flaming sauce over chicken.

CROCK POT CHERRIED CHICKEN

Steps:

• 1. Sprinkle chicken evenly with herb/pepper seasoning, then place chicken in crockpot.
• 2. In bowl, combined drained cherries, chili sauce, and brown sugar. Pour over chicken.
• 3. Cook on low 5-6 hours or 3-4 hours on high.
• 4. Serve with sauce.
• 5. NOTE: You may wish to thicken sauce in pan with 1 tbsp cornstarch. Cook on medium and stir until mixture begins to boil and thicken.

CROCK POT CHICKEN AND CHERRIES JUBILEE

Steps:

• Wash and pat dry chicken.
• In a large skillet melt butter and brown chicken.
• Lightly salt and pepper chicken and place in the crock-pot.
• Pour 1/2 of the cherry juice into the pan along with the chili sauce and bouillon base.
• Stir to loosen bits and pour over chicken.
• Cover crock-pot and cook on low for 7-8 hours.
• Remove chicken from crock-pot, cover and keep warm.
• Pour juice from crock-pot into a large saucepan.
• Skim off fat and discard.
• Add the Sherry and remaining juice.
• Heat over medium high heat until a gentle boil is reached.
• Boil for 5 minutes stirring often.
• Stir together the cornstarch and water.
• Whisk into the cherry juice mixture until thickened.
• Add the cherries and heat through.
• Pour the warmed brandy over the cherry sauce and ignite.
• Pour over chicken and serve.