CABINGS Recipe Reviews (Pg. 1) - (143014)

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Baked Slow Cooker Chicken

Reviewed: Oct. 5, 2011
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.
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Easy Gravy

Reviewed: Oct. 5, 2011
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.
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2 users found this review helpful

Easy Slow Cooker Chicken

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

Creamy Au Gratin Potatoes

Reviewed: Oct. 13, 2008
I think some of the difference people experience in making this recipe is because of the potatoes. I live near Idaho and the Russets that I can buy are probably twice the size of those in other areas. When I used the number of potatoes called for, I didn't have enough sauce. It might help to know the amount of potatoes in pounds instead of quantity. I used whole wheat flour for the sauce, less cheese, diced the onions, and added more milk to stretch the sauce. I used the slow cooker on "low" and it was ready in 3-4 hours, which was exactly what I suspected with 1/4" sliced potatoes. All in all, we loved the simplicity, yet versatility of the can be morphed into a thousand other recipes with a few simple changes.
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16 users found this review helpful

Pepper Chicken Piccata

Reviewed: Mar. 2, 2007
Excellent! This combines some of my favorite flavors. I used olive oil and an extra clove of garlic. Make sure that you follow the recipe precisely to creates a wonderful sauce. I agree that it might be a little better with the onions diced rather than in wedges, but that is a minor detail.
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20 users found this review helpful

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