Slow Cooker Raspberry and Cream Chicken
Here it is, the first recipe from the brick barn! I have to give a thank you to a good friend of mine, Bruce Kjar, for his dutch oven recipe that gave me the inspiration for this recipe.
Slow Cooker Raspberry and Cream Chicken
4-8 Frozen Chicken Breasts
1/2 cup of Raspberry Preserves
1 Can of Crushed Pineapple
1 Block of Cream Cheese (I used the 1/3 fat Philadelphia and it was great!)
1 Can of Evaporated Milk
1 small box of Raspberry Jello
1 1/2 tsp of Soy Sauce
1/4 tsp of minced garlic
Place 4-8 frozen chicken breasts in crock-pot. Put the raspberry preserves, can of pineapple, and cream cheese on top of the chicken. In a separate bowl, mix the raspberry jello powder with the evaporated milk. Add in the garlic and soy sauce, and pour that mixture over the chicken. Place the crock-pot on low for 3-4 hours, and then turn to warm until you are ready to eat. Serve over steamed rice and enjoy!
Slow Cooker Raspberry and Cream Chicken
4-8 Frozen Chicken Breasts
1/2 cup of Raspberry Preserves
1 Can of Crushed Pineapple
1 Block of Cream Cheese (I used the 1/3 fat Philadelphia and it was great!)
1 Can of Evaporated Milk
1 small box of Raspberry Jello
1 1/2 tsp of Soy Sauce
1/4 tsp of minced garlic
Place 4-8 frozen chicken breasts in crock-pot. Put the raspberry preserves, can of pineapple, and cream cheese on top of the chicken. In a separate bowl, mix the raspberry jello powder with the evaporated milk. Add in the garlic and soy sauce, and pour that mixture over the chicken. Place the crock-pot on low for 3-4 hours, and then turn to warm until you are ready to eat. Serve over steamed rice and enjoy!
