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Santa Clara Chicken

  Broiler fryers 2
  New potatoes 12 Small, pared
  Bermuda onion 1 , thinly sliced
  Shredded lettuce 4 Cup (64 tbs)
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Rosemary leaves 1 Teaspoon, crumbled
  Instant chicken broth 3 Ounce (3 Envelopes)
  Hot water 3 Cup (48 tbs)
  Frozen peas 3 Cup (48 tbs), cooked (From A 1 1/2 Pound Bag)
  Yellow squash 4 Medium, tipped, sliced and cooked
  Cornstarch 1⁄3 Cup (5.33 tbs)
  Water 3⁄4 Cup (12 tbs)

1 Combine chicken with potatoes, onion, lettuce, salt, pepper and rosemary in a 5-quart electric slow cooker.
2 Dissolve instant chicken broth in hot water in 4 cup measure; pour over chicken and vegetables; cover.
3 Cook on low (190° to 200°) 10 hours, or on high (290° to 300°) 5 hours. Remove chicken and vegetables with a slotted spoon to the center of a heated serving platter; arrange cooked peas and squash in piles; keep warm while making sauce.
4 Strain juices in slow cooker into a large saucepan; bring to boiling. Combine cornstarch and 3/4 cup water in a cup; stir into hot liquid; cook, stirring constantly, until mixture thickens and bubbles 1 minute; spoon over platter.

Recipe Summary

Slow Cooked

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Santa Clara Chicken Recipe