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This recipe is SO good and easy! Throw everything in the crock pot in the morning, and it’s ready to go by dinner! Of course, that’s how most crock pot recipes are; and I’d just LOVE to meet the person who came up with that wonderful invention, vital to any kitchen.

2 lb. boneless chicken pieces
1 C. packed brown sugar
2/3 C. vinegar
1/4 C. lemon lime soda (I used Sprite)
2-3 Tbs. minced garlic
2 Tbs. soy sauce
1 tsp. black pepper

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STEP ONE ~
Place chicken (uncooked), in the bottom of the crock pot.

STEP TWO ~
Combine all remaining ingredients and pour over chicken. Cook on low setting for 6 – 8 hours.
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PERSONAL NOTES:

~ When you combine all the ingredients, it WILL look like a science experiment (Sprite and vinegar are fun HA!). That’s OK, though!

~ Don’t let the chicken cook too much longer over the 8 hours. I’ve made this recipe twice because the first time, beyond my control, we didn’t get home until it had been sitting there 10 hours. We had brown sugar rocks and a crusted crock pot that night!

~ This goes really well with yellow squash and green beans!!

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*This recipe makes TWO casseroles.

1 1/2 pounds – Boneless, Skinless Chicken Breasts (or strips)
1 pound – Sausage (your choice of kind)
Approximately 16 – Uncooked Manicotti Shells
2 jars – Spaghetti Sauce
1 tablespoon – Garlic Powder
4 cups – Mozzarella Cheese *SHREDDED*
1/2 pound – Fresh Sliced Mushroom (OPTIONAL!)
2/3 cup – Water

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Step One ~
Rub garlic powder over chicken, cut into 1-inch strips. Stuff UNCOOKED chicken into manicottii shells.

Step Two ~
Spread 1 cup of the spaghetti sauce in the bottom of TWO greased 9X13 baking dishes. Place half of the stuffed manicotti shells in each dish. Sprinkle sausage and mushrooms (if using) on top of the manicotti shells. Pour remaining spaghetti sauce over the top. Sprinkle with cheese.

Step Three ~
Drizzle water around the edge of each dish. (important!) Cover and bake one casserole at 375 degrees for 65 minutes. Cover and freeze remaining casserole.

To Thaw ~
Thaw in fridge. Let stand at room temperature 30 minutes. Bake as directed.

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PERSONAL NOTES/MODIFICATIONS:

~ The recipe calls for TWO 9X13 baking dishes. I have used two 8X8 dishes and they worked just fine. The only real difference is that you won’t have as much space and the manicotti will be packed in pretty tightly. We arranged them in two rows of four with the few left overs in the middle.

~ We also used more than 16 shells, 17 or 18 are fine as well if you have extra.

~ I used chicken strips instead of cutting chicken breasts. It works just as well and you don’t have to slice them.

~ You don’t necessarily need a full 4 cups of the cheese, just sprinkle until covered.

~ This recipe is intended to have one dish to eat fresh and one to freeze. I have not tried baking both at once (yet).

~ For larger families, however, both dishes will be needed. One dish per meal was just enough with a serving or so left over for my husband and me.



Hi and Welcome to Angel's Kisses! My name is Cara. I am a wife and SAHM. I also work for 5 Minutes for Mom as their Contests Administrator.



My husband and I have a two-year-old son who is the light of our lives. He LOVES cleaning, sharing and reading his books! We have two cats and a busy, busy life!

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