Fix-It and Forget-It Christmas Cookbook (90 page)

1. Place chicken in slow cooker.

2. In a medium-sized mixing bowl, combine ketchup, onion, water, vinegar, Worcestershire sauce, brown sugar, garlic, bay leaf, and seasonings. Pour over chicken.

3. Cover. Cook on Low 5 hours, or until meat is tender.

4. Discard bay leaf.

5. Remove chicken to large bowl. Shred meat with 2 forks. Return chicken to slow cooker.

6. Stir shredded chicken and sauce together thoroughly.

7. Cover. Cook on Low 30 minutes. Remove lid. Continue cooking 30 more minutes, allowing sauce to cook off and thicken.

Serving suggestion: This is enough chicken and sauce to fill up to 10
sandwich rolls
.

Levi’s Sesame Chicken Wings

Shirley Unternahrer

Wayland, IA

Makes 16 appetizer servings, or 6-8 main-dish servings

Prep. Time: 35-40 minutes

Cooking Time: 2½-5 hours

Ideal slow cooker size: 4-qt.

3 lbs. chicken wings

salt to taste

pepper to taste

1¾ cups honey

1 cup soy sauce

½ cup ketchup

2 Tbsp. canola oil

2 Tbsp. sesame oil

2 garlic cloves, minced

toasted sesame seeds

1. Rinse wings. Cut at joint. Sprinkle with salt and pepper. Place on broiler pan.

2. Broil 5 inches from broiler flame, 10 minutes on each side. Place chicken in slow cooker.

3. Combine remaining ingredients in bowl, except sesame seeds. Pour over chicken.

4. Cover. Cook on Low 5 hours or on High 2½ hours.

5. Sprinkle sesame seeds over top just before serving.

6. Serve as appetizer, or with white or brown rice and shredded lettuce to turn this appetizer into a meal.

Note:

My husband and his co-workers have a pot-luck-lunch at work. It’s a good way to break the monotony of the week or month. And it gives them a chance to share with each other.

What better way to have the food ready than in a slow cooker!

A loaf of homemade bread is an excellent gift. What comfort comes from a warm loaf, knowing that someone slowed down enough to make it and share it. My mother did this often. Her baking was a way of making the kitchen a comfortable place to be. She was so encouraging when teaching me to bake or cook.

Shirley Unternahrer, Wayland, IA

Chicken Wings Colorado

Nancy Rexrode Clark

Woodstock, MD

Makes 6-8 servings

Prep. Time: 40 minutes

Cooking Time: 6½-7½ hours

Ideal slow cooker size: 4-qt.

1½ cups sugar

¼ tsp. salt

1 chicken bouillon cube

1 cup cider vinegar

½ cup ketchup

2 Tbsp. soy sauce

12-16 chicken wings

¼ cup cornstarch

½ cup cold water

red hot sauce to taste,
optional

1. Combine sugar, salt, bouillon cube, vinegar, ketchup, and soy sauce in slow cooker. Turn to High and bring sauce to a boil.

2. Add chicken wings, pushing them down into sauce.

3. Cover. Cook on Low 6-7 hours.

4. Combine cornstarch and cold water in small bowl. Stir into slow cooker.

5. Cover. Cook on High until liquid thickens, about 30 minutes.

6. Season with red hot sauce, or let each diner add to his or her own serving.

Turkey Main Dishes

Herb-Roasted Turkey Breast

Kristi See

Weskan, KS

Makes 6 servings

Prep. Time: 15 minutes

Cooking Time: 4-6 hours

Ideal slow cooker size: 5- to 6-qt.

5 tsp. lemon juice

1 Tbsp. olive oil

1-2 tsp. pepper

1 tsp. dried rosemary, crushed

1 tsp. dried thyme

1 tsp. garlic salt

6-7-lb. bone-in turkey breast

1 medium onion, cut into wedges

1 celery rib, cut into 2”-thick pieces

½ cup white wine,
or
chicken broth

1. Spray slow cooker with nonstick cooking spray.

2. In a small bowl, combine lemon juice and olive oil. In another bowl, combine pepper, rosemary, thyme, and garlic salt.

3. With your fingers, carefully loosen skin from both sides of breast. Brush oil mixture under skin. Rub herb-seasoning mixture under and on top of skin.

4. Arrange onion and celery in slow cooker. Place turkey breast, skin-side up, on top of vegetables.

5. Pour wine around breast.

6. Cover. Cook on Low 4-6 hours, or until meat is tender but not dry.

Note:

I made this turkey recipe for our first Thanksgiving after we were married. We really enjoyed the taste. Clean-up was easy, and because I prepared the turkey in the slow cooker, I wasn’t short on oven space.

Variations:

1. Add carrot chunks to Step 4 to add more flavor to the turkey broth.

2. Reserve broth for soups, or thicken with flour-water paste and serve as gravy over sliced turkey.

3. Freeze broth in pint-sized containers for future use.

4. Debone turkey and freeze in pint-sized containers for future use. Or freeze any leftover turkey.

Liz Ann Yoder

Hartville, OH

5. See Turkey Cacciatore,
page 188
, for a great dish with cut-up cooked turkey!

Turkey Breast with Orange Sauce

Jean Butzer