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Crockpot Recipes

Crock Pot Chicken and Cherries Jubilee Recipe

Ingredients:

  • 2 broiler fryers; 2 1/2 pounds each, use breasts, thighs and drumsticks only, wahsed and patted dry
  • 2 tablespoons butter
  • salt and pepper to taste
  • 1 16 ounce can bing cherries; pitted
  • 1 cup chili sauce
  • 2 chicken bouillon cubes
  • 1/4 cup pale dry sherry
  • 2 tablespoons cornstarch
  • 2 tablespoons water

    Instructions:

    1. Melt butter in a large frying pan. Brown chicken on all sides. Place chicken in the crock pot. Season with salt and pepper.
    2. Pour 1/2 cup cherry juice into frying pan. Stir to loosen drippings. Pour over chicken.
    3. Add chili sauce and bouillon cubes.
    4. Cover and cook on low 6 to 8 hours, until tender.
    5. Remove chicken from pot and keep warm. Pour juices into saucepan. Skim fat. Boil until slightly reduced. Add sherry and remaining cherry juice.
    6. Combine cornstarch and water. Stir into juice mixture. Cook until thickened.
    7. Add cherries and heat.
    8. Cover and cook on low for 8 to 9 hours.


    Yield: 10 servings.

    Crock Pot Appetizer Recipes, Crock Pot Breakfast Recipes, Crock Pot Beef Recipes, Crock Pot Chicken Recipes, Crock Pot Dessert Recipes, Crock Pot Pork and Ham Recipes, Crock Pot Potatoes, Beans and Rice , Crock Pot Seafood Recipes, Crock Pot Soup and Stew Recipes, Crock Pot Vegetable Recipes or the A-Z Index of Crock Pot Recipes.

    Back to All Recipe Indexes.

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