Simple 3 Step Slow Cooker Tangy Chicken With Heinz 57 Sauce Food

SWEET & TANGY CHICKEN WITH RICE AND CALIFORNIA VEGETABLES

Steps:

• Preheat oven to 350F degrees.
• Place chicken in a rectangular oven-safe pan with sides.
• If it’s a tight fit, they can be squished together Chop onion finely.
• Combine in a small bowl in this order; chopped onion, brown sugar, ketchup, salsa, and spice.
• Stir together and pour over chicken.
• Bake in hot oven, uncovered.
• Set timer for 30 minutes.
• Combine rice and water in an oven-safe pot.
• Cover and cook in hot oven beside chicken.
• When the timer rings for the chicken, both are ready.
• Rinse vegetables in a colander under cold water.
• Place in a medium size microwave-safe pot or casserole dish with lid.
• Microwave at high for 5 minutes, then let stand.
• Add spices to vegetables.
• Microwave at high for 2 additional minutes, just before serving.
• Add butter only if necessary.

SIMPLE 3 STEP SLOW COOKER TANGY CHICKEN WITH HEINZ 57 SAUCE

Steps:

• Wash, and dry chicken quarters with paper towels and place in large slow cooker.
• In a large saucepan, combine butter, 57 sauce, and stewed tomatoes. Heat just until butter melts, and ingredients mix well. Pour over chicken.
• Cover aand cook on low for 5-6 hours.

SLOW COOKER TANGY CHICKEN

Steps:

• Spray your slow cooker with nonstick cooking spray or place a slow cooker liner inside.
• Place chicken on bottom of slow cooker.
• In a small bowl, combine the BBQ sauce and apricot jam.
• Pour mixture evenly on top of chicken.
• Sprinkle onion soup mix on top of BBQ mixture.
• Pour water around chicken, on bottom of slow cooker.
• Place lid on and cook for about 6-7 hours on low.
• Serve by itself, over rice, pasta, over a salad, etc. Enjoy!!!

TANGY CHICKEN

Steps:

• 1. Brown chicken pieces in butter (I add a little olive oil to the pan also). Drain fat (I don't).
• 2. Combine the Heinz 57 sauce with the water or wine and mix up good.
• 3. Pour over the chicken, cover and simmer about 40 to 45 minutes til done. After half of the time I turn the chicken pieces over.
• 4. Remove cover and simmer additional 10 minutes.

SLOW-COOKER PANTRY CHICKEN STEW

Steps:

• Toss chicken with flour in slow cooker.
• Add all remaining ingredients except peas and cream cheese spread; cover with lid.
• Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours). Stir in peas and cream cheese; cook, covered, 30 min.

TANGY BARBECUED WINGS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease two 15x10x1-inch baking pans.
• Arrange chicken in the prepared baking pans.
• Bake in the preheated oven for 30 minutes; drain and turn wings. Continue baking until no longer pink in the center and juices run clear, 20 to 25 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Drain.
• Combine ketchup, vinegar, 1/2 cup and 2 tablespoons honey, molasses, salt, Worcestershire sauce, onion powder, chili powder, and liquid smoke in a large saucepan; bring to a boil. Reduce heat and simmer until sauce has thickened and flavors blended, 25 to 30 minutes.
• Transfer 1/3 the chicken to a slow cooker and top with about 1 cup sauce. Repeat layering with remaining chicken and sauce.
• Cook on Low, 3 to 4 hours. Stir before serving.

SLOW COOKER TANGY HEINZ 57 SAUCE CHICKEN

Steps:

• Wash and dry chicken parts with paper towels and place in large, sprayed, slow cooker.
• In a large saucepan, combine butter, 57 sauce and stewed tomatoes. Heat just until butter melts and ingredients mix well. Pour over chicken. Cover and cook on low for 5 to 6 hours.

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.