Santa Clara Chicken
|New potatoes||12 Small, pared|
|Bermuda onion||1 , thinly sliced|
|Shredded lettuce||4 Cup (64 tbs)|
|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.