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I am a simple country girl who loves life and lives it to the fullest. I cook for one of the greatest families ever. Cooking is my passion and I consider it as well to be my gift.

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Saturday, January 2, 2010


Here is another one of my favorite crock pot recipes for you to enjoy. Chinese food has always made my taste buds 'get up and dance'; that in itself is a celebration, so I've paired this dish with a spicy, aromatic Gewurztraminer. The acidity and residual sugars along with the moderate alcohol content of this wine, helps to keep the dominate flavors and spice in balance. Get up and dance people....life is to short not to.

3 1/2 lbs. chicken breast halves and thighs, skinned
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup chicken broth
1 clove garlic, minced
14 teaspoon ground ginger
1 (8oz.) can sliced pineapple in heavy syrup, undrained
1 (4oz.) can sliced water chestnuts, drained
1/4 cup soy sauce
1 tablespoon white vinegar
1/4 cup cornstarch
Chow mein noodles
Hot cooked rice

Sprinkle chicken with salt and pepper; place in a 5-qt. crock pot.
Combine chicken broth, garlic, and ginger, stirring well. Drain pineapple, reserving syrup. Add syrup to broth mixture, stirring well. Cut pineapple slices into fourths and arrange over chicken with water chestnuts. Pour broth mixture over; cover and cook on High setting 1 hour; reduce to Low for 6 to 7 hours.
Add green onions to crock pot. Combine soy sauce and vinegar; add cornstarch, stirring until smooth. Stir into broth mixture, gently moving chicken pieces. Cover and cook on High 10 minutes or until slightly thickened. Serve with chow mein noodles over rice.
Serves: 6
"God gives every bird its food, but He does not throw it into its nest."~J.G. Holland

1 comment:

  1. When preparing to finish this dish, I was surprised to note the adding of green onions since they were not listed in the ingredients list ...I was very disappointed in the outcome - we found it bland and boring. No dancing tastebuds here! Could you have inadvertently omitted other ingredients?