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Recipe Reviews 19 reviews
Baked Slow Cooker Chicken
Juicy & delicious! I soaked my chicken in a gallon of seasoned brine overnight, rinsed, and patted dry. I have a 7 qt. oval slow-cooker, so I increased the foil balls to 6. Poured a 1/2 c. chicken broth into the bottom before adding the bird, breast-side down. Melted 2 tbsp. unsalted butter, stirred in a little garlic salt, paprika, black pepper, cayenne pepper, and poultry seasoning, and rubbed onto the chicken. Cooked for 1 1/2 hours on high, then 5 hours on low. There was plenty of juice beneath the chicken, so made gravy, and served with mashed potatoes and steamed mixed veggies. I would've never thought of elevating the chicken on tin foil, but I'm glad I tried it!

0 users found this review helpful
Reviewed On: May 25, 2015
Honey-Garlic Slow Cooker Chicken Thighs
Good starter, but needs a little "oomph". Sauce was okay, but thin, so I thickened it on the stove with cornstarch before pouring it over the chicken. I used 8 thighs instead of 4, but kept the sauce ratio the same. Thighs were tender and juicy. Second time I made it, I mixed into the sauce 1 1/2 tsp. cornstarch, 1 tsp. ground ginger, and about 1/4 tsp. cayenne pepper. The sauce was better, and thickened nicely in the slow-cooker. Might try crushed red peppers in it next time.

2 users found this review helpful
Reviewed On: May 25, 2015
The Best Rolled Sugar Cookies
Hands down, my favorite sugar cookie recipe. Never crispy or thins while baking. I've been using this recipe for 5+ years now, and always get recipe requests.

1 user found this review helpful
Reviewed On: Dec. 6, 2014

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