Buzzin’ By

CRANBERRY CHICKEN

• 6 boneless, skinless chicken breasts
• 8 ounces fat free French or Catalina salad dressing
• 1 can cranberry sauce
• 1 packet French onion soup mix

Spray Crockpot with cooking spray. Mix salad dressing, cranberry sauce and soup mix in crock pot. Add chicken, spoon sauce over chicken, cover. Cook on low 4 to 5 hours. Serves six.

GLAZED CHICKEN

• 4 boneless, skinless chicken breasts
• 6 ounces frozen concentrated orange juice
• 1/2 tsp thyme, salt and pepper

Place chicken in crock pot, mix spices and orange juice. Pour sauce over chicken. Cook on low 4 to 5 hours. Serves four.

LEMONADE CHICKEN

• 6 peices chicken (breasts/thighs)
• 1 - 6 ounce can lemonade (thawed)
• 2 tbsp brown sugar
• 3 tbsp ketchup
• 1 tbsp vinegar
• 2 tbsp cornstarch
• 2 tbsp cold water

Arrange chicken in crock pot. Combine lemonade, brown sugar, and ketchup - mix well. Pour sauce over chicken. Cover and cook on low 6 to 8 hours or on high 3 to 4 hours.
Remove chicken and cover to keep hot. Transfer liquid to saucepan. Skim fat; combine cornstarch and cold water and add slowy add to liquid in saucepan - stir while addng. Stir over low heat until thickened. Serve with chicken over hot rice.

ORANGE CHICKEN

• 6 boneless, skinless chicken breasts
• 1/2 tsp ginger
• 1 tsp salt
• pepper
• 8 ounces fronzen concentrate orange juice
• 1 1/2 cup shredded coconut
• 2 cups orange segments (clean)
• 2 green onions, chopped

Arrange chicken in crock pot. Mix ginger, salt and peper with orange juice. Cover chicken with sauce. Cook on low 6 to 7 hours. Serve over rice.

Top with orange segments and green onions.

ROAST STICKY CHICKEN

• 4 tsp salt
• 2 tsp paprika
• 1 tsp cayenne pepper
• 1 tsp onion powder
• 1 tsp thyme
• 1 tsp white pepper
• 1/2 tsp garlic powder
• 1 large roasting chicken
• 1 cup chopped onion

In a small bowl, thoroughly combine all of the spices. Remove giblets fromthe chicken and clean the cavity well. Pat dry with paper towels. Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin. Place in a resealable plastic bag, seal and refrigerate overnight. When ready to cook chicken, put the onions into the cavity. Place chicken into crock pot and do not add any liquid. As the cooking process goes on, juices will be produced. Cook on low 8 to 10 hours.