Very much worth the initial effort to clean and trim them, then they are ready to go when thawed.
Or, in this case, cook from a frozen state!
I served this over mashed potato, but rice or pasta would work well too.
Recipe adapted from here
Ingredients:
6 Frozen chicken breasts
1 Envelope dry onion soup mix
½ Cup Russian or French salad dressing
1 Cup apricot preserves
2 Tbsp apple cider vinegar
1 Tsp dried thyme or basil leaves
⅛ Tsp black pepper
Directions:
1. Arrange chicken pieces in slow cooker
2. Mix remaining ingredients in medium bowl and pour over chicken
3. Cover crock pot and cook on low for 6-8 hours
4. Optional: if you would like a thicker sauce combine 2 Tbsp cornstarch with 3 Tbsp water and mix until smooth. Add to crock pot, turn to high for 10-15 minutes until thickened.
Ingredients: The ugly pink blob to the left are my frozen chicken breasts
Mmmm...the mashed potato soaked up the delicious juices
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