Grandmas Old School Crock Pot Tangy Chicken Recipes

TANGY TENDER CHICKEN (CROCK POT)

Steps:

• In slow cooker, layer carrots, green pepper, and onion. Top with chicken.
• Drain pineapple, reserving juice. Place pineapple over chicken.
• Add brown sugar, soy sauce, bouillon, salt, pepper, ginger, and garlic powder to pineapple juice; pour over pineapple.
• Cover and cook on LOW for 8 hours.
• Combine cornstarch and water until smooth. Gradually stir into cooking juices. Cook 30 minutes longer or until sauce is thickened.
• Serve over rice.

CHICKEN & DUMPLINGS LIKE GRANDMA'S (CROCK-POT)

Steps:

• Mix all ingredients except biscuits in the Crockpot.
• Cut biscuits into quarters and gently stir into mixture.
• Cover; cook on low for 4 to 6 hours.

GRANDMA'S OLD SCHOOL, CROCK POT TANGY CHICKEN

Steps:

• 1. Spray the liner of a 4-5 quart slow cooker w/ olive oil cooking spray. You can either cook the chicken w/ the skin on or off, I cook them w/ the skin and take the skin off when done cooking. It keeps the chicken very moist.
• 2. Pat chicken dry w/ paper towels and sprinkle w/ salt, pepper & Italian herb mix. Place chicken in slow cooker.
• 3. In medium sized bowl, whisk together remaining ingredients. Pour sauce over chicken. Set the cooker on low for 6 hrs. You can cook at high for 4 hrs but I find the meat falls right off the bone if cooked on low. Do NOT open and stir, just let it cook. You can serve this over rice, noodles, mashed potatoes or whatever you like. Just spoon some of the sauce over the chicken & watch people lick their fingers w/ smiles on their faces!