RECIPES
RECIPES
CHICKEN WINGS IN HONEY SAUCE
INGREDIENTS:
3 pounds chicken wings (16 wings) salt and pepper to taste
1 cup honey 1/2 cup soy sauce
1/4 cup ketchup
1/8 cup oil
1 cloves garlic, minced
DIRECTIONS:
1. Rinse chicken and pat dry.
2. Cut off and discard wing tips. Cut each wing at joint to make two
sections. Sprinkle wing parts with salt and pepper.
3. Place wing parts on broiler pan. Broil 5-4 inches from heat 20
minutes, 10 minutes a side or until chicken is brown.
4. Transfer chicken to slow cooker.
5. For sauce, combine honey, soy sauce, ketchup, oil and garlic in
bowl. Pour over chicken wings.
6. Cover and cook on low 4-5 hours or on high 2-2 /2 hours.
SOUTHWESTERN CHICKEN
INGREDIENTS:
1 (15-ounce) can whole kernel corn, drained
1 (11-ounce) can Mexicorn, drained
1 (15-ounce) can black beans, rinsed and drained
1 (16-ounce) jar chunky salsa (divided use)
6 boneless, skinless chicken breast halves, rinsed and dried
Flour tortillas
Shredded cheddar cheese
DIRECTIONS:
1. Combine the cans of corn, beans and half the salsa in slow-cooker.
2. Top with the chicken. Pour remaining salsa over the chicken.
3. Cover and cook first hour on High, then either 3 more hours on High
or 6 on Low until meat juices run clear.
4. Serve with warm tortillas; top with cheese.
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RECIPES
Ginnys.com • 1.800.544.1590
CHICKEN MERLOT WITH MUSHROOMS
INGREDIENTS:
2 1/2 to 3 lbs. boned, skinned chicken thighs
12 oz. sliced fresh mushrooms
1 large onion, peeled and chopped 3/4 cup low-sodium chicken broth
2 garlic cloves, peeled and minced 1 6-oz. can tomato paste
1/4 cup Merlot or any dry red wine 2 Tbsp. quick-cooking tapioca
2 Tbsp. chopped fresh basil (or 1 1/2 tsp. dried basil)
2 tsp. granulated sugar
1/4 tsp. salt
1/4 tsp. freshly ground black pepper 2 cups cooked noodles
2 Tbsp. freshly grated Parmesan cheese,
preferably Parmigiano-Reggiano
DIRECTIONS:
1. Rinse chicken, pat dry and set aside.
2. Place the mushrooms, onion and garlic in the insert of the slow
cooker.
3. Place the chicken pieces on top of the vegetables.
4. Combine broth, tomato paste, wine, tapioca, dried basil (if using),
sugar, salt and pepper in a medium bowl.
5. Pour mixture over the chicken and vegetables.
6. Cover and cook on Low for 7 to 8 hours or on High for 3 1/2 to 4
hours.
NOTE: If you are using fresh basil, stir it in after the chicken is cooked,
shortly before serving.
7. To serve, spoon chicken mixture over cooked noodles.
8. Sprinkle with Parmesan cheese.
