WELCOME

Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Wednesday, July 13, 2011

SLOW COOKER CASHEW CHICKEN

1 (3 to 4 lb)chicken, cut up and skin removed
1 medium yellow onion, thinly sliced
1/3 cup orange juice concentrate, undiluted
1 tsp dried rosemary
1 tsp salt
1/4 tsp cayenne pepper
2 tbsp flour
3 tbsp water
1/2 cup chopped cashews
Hot cooked whole-grain pasta

Place chicken in slow cooker. Combine the onion, orange juice concentrate, rosemary, salt and cayenne pepper; pour over the chicken. Cover and cook on low 4 to 5 hours until the chicken juices run clear. Remove chicken from slow cooker and keep warm.

In a saucepan combine the flour and water until smooth. Stir in the cooking juices and bring to a boil. Cook, stirring, for a couple of minutes until thickened. Stir in the cashews. Pour mixture over the chicken and serve with the hot pasta.


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