Crockpot Southwest Asian Chicken Source : A BATON ROUGE ADVOCATE-TESTED RECIPE
4-6 boneless, skinless chicken breasts 1 (2.25-oz.) can black olives, drained 1 (11-oz.) can Mexicorn 1 (15-oz.) can black beans, drained 1/3 cup teriyaki sauce 5 tbls. soy sauce 3 tbls. Worcestershire sauce 1/4 cup brown sugar 1 (1-lb.) bag frozen stir-fry vegetables, slightly thawed 1 cup crushed Doritos chips Guacamole, optional Sour cream, optional Serves 4-6 Place chicken breasts into crockpot and add black olives, Mexicorn and black beans. In a separate bowl, mix together teriyaki, soy and Worcestershire sauces. Mix in brown sugar. Pour over chicken, olives, corn and beans in crockpot . Cook on Low for 6 hours, then add slightly thawed frozen stir-fry vegetables and cook for 2 more hours. Top chicken mixture with crushed Doritos chips. Top each serving with a spoonful of guacamole and sour cream, if desired __._,_.___ _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
