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Recipe Reviews 5 reviews
Baked Slow Cooker Chicken
I loved the idea of "baking" the chicken in the slow cooker. The foil was a great idea. My chicken started out a little dry after thawing in the fridge, so I rubbed it all over with olive oil before adding the seasonings. I also put a couple of cups of broth and several cloves of garlic in the bottom of the cooker and had wonderful drippings that made a great gravy. I put it in at about 9 a.m. and let it cook on high for a couple of hours, then turned it down to low. When we ate about 6 p.m. it was perfectly done. Yes, it falls apart when you take it out, but I didn't care because I wanted to use it in pieces anyway. If you are making gravy with the drippings and are clueless about gravy, use the "Easy Gravy" recipe from Argo Cornstarch. It's a great base that you can add your own seasonings to.

7 users found this review helpful
Reviewed On: Oct. 5, 2011
Easy Gravy
This is a great easy base to start with. I used drippings from cooking a whole chicken that had added broth and garlic. I also added thyme & sage and adjusted salt & pepper to taste. Combining the cornstarch with cold water ensures that there are no lumps.

2 users found this review helpful
Reviewed On: Oct. 5, 2011
Easy Slow Cooker Chicken
This recipe is a good starting point, but definitely needs some changes. It has to have water to cook the rice. Here is how I modified it and it turned out pretty good: 3 full chicken breasts 2 cans cr of chicken 2 cans cr of mushroom 2 cans water 2 cups brown & wild rice I was short on time, so I turned it on high and it cooked in 3 hours in the slow cooker. I also added broccoli, cauliflower and carrots. It would have been good with even more rice, in my opinion.

1 user found this review helpful
Reviewed On: Jun. 21, 2010

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