5
1. Rinse chicken, pat dry and set aside.
2. Place the orange juice, chicken stock, orange marmalade, salt
and pepper into the cooking pot. Stir well to combine.
3. Add the vegetables to the bottom of the cooking pot:
asparagus, carrots and onion.
4. Place the chicken pieces on top of the vegetables. Cover and
cook on LOW for 10 hours or on HIGH for 8 hours.
5. At the end of the cooking time, drain the liquid from the slow
cooker.
6. Chop the chicken into bite-sized pieces or shred using 2 forks.
Place chicken back into the cooking pot.
7. Place liquid into a saucepan, add mustard and reduce until
thickened. At the very end of the cooking time, add the sour
cream and stir until warmed.
8. Pour sauce over the chicken in the Slow Cooker's cooking pot
and stir well.
Mushroom Beef Stroganoff
2 lbs. beef top round, thin sliced
6 tablespoons flour
2 cubes mushroom bullion
2 cups boiling water
3 carrots(1-1/2 cups)fine diced
1/4 onion fine diced
4 cups fresh mushrooms, sliced
1/4 tsp. oregano
1/4tsp. rosemary
1 bay leaf
8 oz. sour cream salt
egg noodles, cooked
SAVE THESE INSTRUCTIONS
