Crock Pot Tangy Catalina Chicken Food

TANGY SWEET FRENCH CHICKEN

Steps:

• Cut chicken into single serving portion size. Spray inside of crock-pot with cooking spray.
• Put chicken inside crock-pot and sprinkle with soy sauce and 1/2 cup of the French Dressing. Layer the chicken pieces with the dressing.
• Dot butter on top of chicken. Add lid and cook for 3 - 4 hours on low.
• Thirty minutes before serving, remove the chicken from the crock-pot to a platter. Add 1 tablespoon of water to the corn starch, and mix well. Add to pot with the remaining 1/2 cup dressing.
• Re-lid crock-pot and cook on HIGH for 30 minutes.
• Serve immediately over rice or noodles.

CROCKPOT CATALINA CHICKEN

Steps:

• Stir together Catalina dressing, peach preserves, onion soup mix, and red pepper flakes.
• Spray inside of a 6-quart crockpot with cooking spray. Lay chicken breasts in crockpot.
• Pour Catalina dressing mixture over chicken.
• Cover and cook on LOW for 4 to 5 hours.
• Mix the cornstarch with 1 1/2 tablespoons water. Stir into liquid in crockpot and cover and cook another 15 to 20 minutes.

SLOW COOKER SWEET AND TANGY CHICKEN

Steps:

• In a large bowl, mix together barbecue sauce, pineapple with juice, green bell pepper, onion, and garlic.
• Arrange 4 of the chicken breasts in the bottom of a slow cooker. Pour half of the barbecue sauce over the chicken. Place remaining chicken in slow cooker, and pour remaining sauce over the top.
• Cover, and cook on Low for 8 to 9 hours.

TANGY GREEK CHICKEN SOUP (CROCK POT OR NOT)

Steps:

• Place all ingredients in a crock pot. Cook 1 hour on high, then 5 hours on low (or 7 hours on low, if you are not available to switch crock pot from high to low).
• If you don't have a crock pot, soup can just as easily be simmered for a long time on the stove, until the chicken is falling apart, about 3 hours.
• Before serving, break up chicken into large bite size pieces, and taste for salt.

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.