We love this dish.

I've read to be careful, or even that chicken breasts aren't recommended in a slow cooker; they can dry out. I believe the secret to this recipe is that the breasts are put in frozen...so it's also a great last-minute thing. Dump everything in frozen and let it cook.

Orange Hoisin Chicken (Slow-cooker recipe)

2 tbsp frozen orange juice concentrate, thawed
1/4 cup honey
2 tbsp soy sauce
3 slices fresh ginger, peeled
3 garlic cloves, minced
2 tbsp hoisin sauce
1 tbsp sesame oil
6 frozen boneless chicken breasts (do not thaw)
2 tsp cornstarch
2 tsp cold water
1 tbsp sesame seeds, toasted (optional)

Mix sauce ingredients in the slow cooker. Add chicken and mix, making sure it is well coated.

Cook on low 5-6 hours. Transfer chicken to a warm plate. Strain sauce into a small saucepan.

In a small dish stir together cornstarch and water. Bring sauce to a boil over high heat and thicken with the cornstarch. Serve over chicken.

Creamed Chicken for Biscuits

Prep Time: 10 Minutes Ready In: 30 Minutes Cook Time: 20 Minutes Servings: 8

"Cooked chicken breast meat simmered with cream, chicken broth, almonds and peas in a lightly seasoned mixture perfect for pouring over hot biscuits."
Ingredients:
1/3 cup butter
1/3 cup all-purpose flour
2 cups chicken broth
2 cups heavy cream
1/4 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon ground black
pepper
3 cups cooked, chopped
chicken breast meat
2 cups frozen green peas,
thawed and drained
1 cup toasted sliced
almonds
Directions:
1. Melt butter in a large saucepan over medium heat. Stir in flour, then add broth, cream, garlic powder, salt and pepper. Mix together and cook until thickened. Stir in chicken, peas and almonds. Heat through and serve over hot cooked biscuits.

Sue

Yummy!

Great piece of thick brown bread, spread with peanut butter and topped with a slice of crisp bacon!

This is a very easy recipe. Blueberry or Strawberry pie filling could be substituted.

Note: Batter is quite thick.

CHERRY BARS

3 cups flour
2 cups sugar
2 sticks butter, room temp.
1 tsp. salt
4 eggs
1 tsp. vanilla
1 can Cherry Pie Filling

Blend sugar and butter. Add flour and salt, then eggs and vanilla. Batter will be very thick.

Pour half into greased 13 x 9 pan. Spread pie filling over batter. Spoon remaining batter on top of filling.

Bake at 350 degrees for about 50 minutes until golden brown and tests done.

Cool 2 hours then sprinkle with powdered sugar.

Cut into bars.

(Better made day before serving.)

This chicken is so flavorful. This recipe is definitely one of the 'keepers' I've found.

Vinegar Chicken

5 chicken leg quarters
¼ cup white or cider vinegar (I used cider vinegar)
¼ cup soy sauce
2 tablespoons Worcestershire sauce
1/8 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon garlic powder
1/8 teaspoon onion powder

Preheat oven to 425 degrees. Lightly grease a 13x9-inch baking pan. (!!WARNING!!The basting liquid will make a sticky mess on your pan. Use a disposable pan or line your pan with foil. Even with foil I got a sticky mess underneath but I used a ceramic-type baking dish that cleaned up with a little soaking.) Place the chicken in the pan. In a small bowl combine the vinegar, soy sauce, and Worcestershire sauce. Sprinkle one-third of this mixture over the chicken. Season with salt and pepper, garlic powder and onion powder. Bake for 30 minutes. Remove the chicken from the oven, and baste with another one-third of the vinegar mixture. Bake 15 minutes longer. Baste again with the remaining vinegar mixture. Return to the oven and continue baking for 15 minutes, or until the skin is golden brown and crispy.