n a bowl. Many Vietnamese Chicken recipes usually require a short
Put all ingredients into a 3-1/2 quart crockpot. Cover.
Cook on LO heat for 4 hours.
CHICKEN RECIPE: In a large bowl, combine
killet with lid.
Add chicken breasts. Return broth to a
In saucepan over medium heat combine all ingredients until well blended without lumps, add your chicken (we think it's better with chunkier chicken, than shredding chicken).
The best part about this dip is that you can throw it together super quick- no need to let it sit in a crockpot -- but you can always make it and transfer to a crockpot for large parties- trust me, you will want to make loads!
acon and proceed with the recipe -- but increase the flour to
1. Place the chicken breasts in a crockpot.
2. Top with cumin
Season chicken breast lightly (a small pinch
Beat egg with water in a small bowl.
Melt butter in a large skillet over medium low heat. Add egg and let it lie flat until cooked. Remove from skillet and cut into shreds.
Add onion to skillet. (The recipe called for 1 tablespoon of vegetable oil to be added also, but I found that this made the dish too greasy.) Saute onion until tender.
Add rice, soy sauce, pepper, and chicken. (Make sure the rice is COLD before adding it to the skillet! It gets messy if it's not cold -- ) Stir fry together for about 5 minutes then stir in egg.
ll marinade ingredients together, except chicken, to a food processor and
ook chicken pieces. When cooked through (~10 minutes); transfer to crockpot (set
Place chicken breasts in a 3 quart
Rinse chicken, pat dry, season with salt, pepper, and garlic powder. Put in crockpot, add both cans of soup.
Cook on low for at least 8 hours.
Serve over rice or noodles.
Place veggies in the bottom of a 2 1/2 quart crockpot ( you know, the small one ).
Sprinkle seasonings evenly over the veggies.
Top with chicken, then cover with soup.
Cook on low for 6 hours.
ogether in a bag. Add chicken parts in a bag and
ALT! THE BETTER THAN BOULLION CHICKEN BASE HAS ENOUGH SALT IN
Stir the soup, water, carrots, water chesnuts, (celery), rice and seasoning packet in a 4 Quart crockpot.
Add the chicken and turn to coat.
Cover and cook on low 5 to 7 hours (depending on your crockpot - mine only takes 5 hours) or until the chicken is cooked through and the rice is tender.
If a recipe calls for ground cardamom, it is best to start with
he ingredients together in a crockpot except for the dumplings and
Combine the ingredients in a zip lock bag. Add chicken and marinate for up to 3 days.
Note: The recipe originally was double the amount. You could make up the full recipe and add half to the chicken and half to a pork tenderloin and freeze for a later date.