Lemon Basil Chicken with Vegetables

This recipe is from the Reynolds Brand Recipes

1 Reynolds® Oven Bag, Large Size

1/4 cup flour

1/4 cup fresh lemon juice

2 tablespoons each dried basil and rosemary, divided

2 teaspoons grated lemon peel, divided

1/2 teaspoons seasoned salt, divided

2 small red potatoes, quartered

2 teaspoons paprika

6 to 7 pound whole chicken

1 small zucchini, sliced 1-inch thick

1 small yellow squash, sliced 1-inch thick

1 small red bell pepper, cut in 8 pieces

PREHEAT oven to 350ºF.

SHAKE flour in Reynolds Oven Bag; place in 13x9x2-inch or larger baking pan at least 2 inches deep. Add lemon juice, 1 tablespoon each basil and rosemary, 1 teaspoon lemon peel and 1/4 teaspoon seasoned salt to bag; squeeze bag to blend in flour.

ADD potatoes to oven bag. Turn bag to coat potatoes. Push potatoes to sides of bag. Combine remaining spices; spoon 2 teaspoons into chicken cavity. Sprinkle and rub remaining spices over entire chicken. Place chicken in bag in center of potatoes. Arrange zucchini, squash and bell pepper over potatoes.

CLOSE oven bag with nylon tie; cut six 1/2-inch slits in top. Tuck ends of bag in pan.

BAKE 1 1/4 to 1 1/2 hours or until meat thermometer inserted in thickest part of thigh reads 180ºF. To serve, remove chicken from oven bag. Stir sauce and serve over chicken and vegetables.

REYNOLDS KITCHENS TIP: To reduce fat and calories, remove skin from chicken before eating.

Number of Servings: 5-6

Apple Chicken Salad with Rosemary Pecans

from: The Fresh Market

This salad is sooo tasty! We can't wait to have it again, and love that there are left-overs for lunch tomorrow!

Ingredients:

ROSEMARY PECANS

	2 tablespoons butter
	1 1/2 cups pecans
	1 teaspoon seasoned salt
	2 tablespoons fresh rosemary, chopped



APPLE CHICKEN SALAD

	2 tablespoons olive oil
	2 chicken breasts (approximately 1 pound)
	4 - 6 fresh thyme sprigs, chopped
	2 cups apple cider
	2 apples, cored and chopped (do not peel)
	1 cup celery, chopped
	1/3 cup golden raisins
	1 cup mayonnaise
	1 tablespoon sugar
	2 teaspoons rosemary, chopped
	1/2 teaspoon seasoned salt
	1 teaspoon salt
	1/2 teaspoon pepper
	bed of lettuce or flaky croissant, for serving

Preparation:

Preheat oven to 350º. Place butter on a pizza pan in the oven and allow to melt while oven preheats. Remove pizza pan from oven when butter is melted and spread pecans on the pan; stir to coat pecans with butter then sprinkle seasoned salt and rosemary over pecans. Bake 7 to 10 minutes in preheated oven; remove from oven, stir and let cool.

Meanwhile, heat olive oil in a large sauté pan over medium heat. Place chicken breasts in pan and sear 5 to 6 minutes on each side until golden brown. Add thyme and sauté for 1 minute. Pour in apple cider, bring to a boil then reduce heat to low; poach chicken for 15 to 20 minutes until cooked through (liquid will barely bubble while poaching but should not be boiling).

Remove chicken from pan, increase heat to high and boil liquid about 10 minutes until reduced to 1/2 cup; strain into a bowl and allow liquid to cool. Shred chicken after it has cooled.

Mix shredded chicken, apples, celery, raisins, mayonnaise, strained apple cider mixture, sugar, rosemary, seasoned salt, salt and pepper until well blended. Fold in 1/2 cup Rosemary Pecans.

Sprinkle remaining pecans on top of salad before serving and serve on a flaky croissant or over a bed of lettuce.

Slow Cooker Fall Favorites

recipe from: a year of slow cooking

a whole bunch of Fall Favorites that are bound to please the crowds!

Beverages

Holiday (non-alcoholic) Punch (although "Holiday" is in the title, I've been making this a lot. Wednesdays can totally be the new Holiday.)
Pumpkin Spice Latte (yummers)
Chai Tea Latte (I don't actually like this so much, but my mother-in-law loves it, and so do her friends.)

Appetizers

Brie with Balsamic Apricot Topping (just made this again on Saturday, and have been requested to make it on Thursday for my friend Jennifer's jewelry party. Oh! anyone want to buy jewelry? I think there might be an online form.)
Sundried Tomato Dip (one of the very first things I made during my challenge)
Cream Cheese, Sausage, and Rotel Dip (AKA Mommy Crack)
Pizza Fondue (liquid pizza)
Fancy Cheese Fondue

Main Courses

Apricot Chicken (the kids LOVE this)
Pomegranate Beef (from Karina's Kitchen, the Gluten Free Goddess. She is wonderful.)
Pizza Soup (because you need more liquid pizza)
Cowboy Stew (from Headless Mom)
Pasta Fagioli (copy cat(ish) from the Olive Garden. We eat this monthly.)
Coq au Vin (red wine for purple, white wine for not-purple)
Azorean Stew (from Sean at Hedonia)
Salsa Chicken and Black Bean Soup (I get the nicest thank you notes about this one)
Java Roast (doesn't taste like coffee. I promise.)
Chile Verde (I make this for guests. Often.)
Margarita Chicken (from Alanna, of Kitchen Parade)
Mongolian Beef (lots of ingredients, but totally worth it)
Korean Ribs (from Stefania, of City Mama)
Orange Apricot Pork Chops (a favorite with kids)
Cranberry Pork Tenderloin (my little buddy Austin's review is priceless on this one)
Asian Peanut Butter Pork (mmm. peanut butter.)
Sausage Vegetable Medley (we eat this an awful lot. super easy.)
Autumn Sausage Casserole (C. Beth reminded me to add this!)
Jamaican Pumpkin Soup (amazingly delicious)

Desserts

Cheesecake (I was crazily ecstatic at how this turned out. I think the neighbors could hear my squealing)
Crustless Pumpkin Pie (exactly what it sounds like!)
Apple Crisp (the people in the audience at GMA liked this)
Peach (or whatever fruit you'd like) Pie (I had canned peaches in the house)
Pumpkin Pie Dip (fondue-y)
5 Layer Brownies (use a small slow cooker for this, or your middle won't set)
Pound Cake (I can't believe I ate the whole thing)
Rice Krispies Treats (the kids can do this alone. while I nap. It's a good thing.)
Caramel Apples (great surprise as an after school snack)
Brownie-in-a-Mug (So. Much. Fun.)

Chicken Fried Chicken with Cream Gravy

(from Mommy's Kitchen)

8 (6-ounce) skinned and boned chicken breasts
4 1/2 teaspoons salt, divided
2 1/2 teaspoons freshly ground black pepper, divided
76 saltine crackers (2 sleeves), crushed
2 1/2 cups all-purpose flour, divided
1 teaspoon baking powder
1 teaspoon ground red pepper (optional)
8 cups milk, divided
4 large eggs
Peanut oil

Place chicken breasts between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle 1/2 teaspoon salt and 1/2 teaspoon black pepper evenly over chicken. Set aside. Combine cracker crumbs, 2 cups flour, baking powder, 1 1/2 teaspoons salt, 1 teaspoon black pepper, and ground red pepper. Whisk together 1 1/2 cups milk and eggs. Dredge chicken in cracker crumb mixture; dip in milk mixture, and dredge in cracker mixture again. Pour oil to a depth of 1/2 inch in a 12-inch skillet (do not use a nonstick skillet). Heat to 360°. Fry chicken, in batches, 10 minutes, adding oil as needed. Turn and fry 4 to 5 more minutes or until golden brown. Remove to a wire rack in a jellyroll pan. Keep chicken warm in a 225° oven. Carefully drain hot oil, reserving cooked bits and 2 tablespoons drippings in skillet. Whisk together remaining 1/2 cup flour, remaining 2 1/2 teaspoons salt, remaining 1 teaspoon black pepper, and remaining 6 1/2 cups milk. Pour mixture into reserved drippings in skillet; cook over medium-high heat, whisking constantly, 10 to 12 minutes or until thickened. Serve gravy with chicken.

Old Fashioned Chicken Spaghetti Casserole

(from Mommy's Kitchen)

5-6 chicken breasts or 1 whole chicken fryer
1 - 12 oz package spaghetti noodles
1 - 16 oz (1 lb) package velveeta cheese, cubed
1 - 10.5 oz can cream of chicken soup
1 - 14 oz can chicken broth or 2 cups reserved broth
1 - stick margarine (1/2 Cup)
1 - 8oz package shredded mild or sharp cheddar cheese
1 - small onion, chopped
3-4 celery ribs, chopped
1/4 cup green bell pepper, chopped
black olives, sliced (optional)

Fill a big stock pot with water. Clean and rinse whole fryer or chicken pieces. Add chicken to your pot of water, I also add a little Lawrys Season Salt & Poultry Seasoning while the chicken cooks but that's optional. Wash hands after handling chicken. Turn stove to high and let chicken come to a boil. Once chicken comes to a rolling boil, turn heat down and simmer chicken until done. For a whole fryer about 2 hours. For chicken breasts or pieces 45-50 minutes. Remove chicken from pot and place on a plate to cool. Drain and reserve broth in cooking pot. Cook spaghetti noodles per package directions, but instead adding the spaghetti to water cook the spaghettin in the reserved chicken broth that you cooked the chicken in. Add spaghetti noodles and bring to a boil, reduce heat and simmer noodles until al dente. While spaghetti noodles are cooking start deboning the chicken (make sure it is cool enough to handle) or break chicken breasts to smaller pieces if just using breasts. Chop up the vegetables, melt the margarine in a small skillet. Add the vegetables and saute until cooked and translucent in color. Drain spaghetti noodles and set aside. (Reserve 2 cups chicken broth if not using canned broth.) In a large bowl combine cubed velveeta cheese, chicken broth and cream of chicken soup. Place in microwave and cook on low for a about 5-7 minutes or until mixture is smooth and cheese is melted. To the cheese mixture add cooked vegetables with butter, spaghetti noodles and chicken pieces. Stir to combine. Spray a 9x 13 inch Casserole dish with cooking spray and add combined mixture to greased dish. Finally top finished casserole with 8oz of shredded cheddar cheese and add a few sliced black olive's on top (not pictured) the black olives are optional. Put Casserole in a preheated 350 oven and bake for about 45 minutes until cheese is golden brown and casserole is bubbly. Remove from oven let cool and serve.


Note: If a 9 x 13 inch pan is to big for you family then you can make (2) 8x8 pans serve one for dinner and freeze the second one for a quick meal another night. To freeze cover the whole unbaked casserole with plastic wrap then cover with foil twice, date and freeze. When you want to cook the casserole, remove from oven, completely defrost and proceed with baking directions.

"Comfort Food" Chicken Pot Pies With Cream Cheese Crusts

(from Mommy's Kitchen)

Shell crust:
1-2/3 c. flour
2 t. celery seed (optional)
1- 8 oz. cream cheese, cold
1/3 c. butter, cold
1/4 t. salt

Filling:
1 whole chicken, pulled from bone and chunked
(You may not need the whole chicken, just use as much of the chicken as you want)
1/3 cup - real butter
1/3 cup - flour
2 t. minced garlic
1/2 t. salt
dash of pepper
1-1/2 cup - warm water
2/3 cup- milk
3 chicken bouillon cubes
1 cup- frozen mixed veggies
3 - individual sized tin pie bowls
(Found @ Kroger, Could not find them at Walmart)

For the crust combine the flour, cream cheese, and butter in a bowl. Cut in the cold cream cheese and butter until you have a crumbly mixture. Then starting working it with your hands, kneading until you have a ball of dough: On a floured surface, roll out the dough in to a flat square. Take one of your tin bowls and trace and cut an overlapped piece of dough. Place it into the bowl and softly press it into the corners: You will get three servings out of this recipe. roll out a total of 6 squares for 3 bottom crust and 3 top crusts. Or you will get one large pot pie like mine. Meanwhile, in a saucepan, melt the butter. Stir in the flour, garlic, and spices till blended. Slowly stir in the warm water, bouillon cubes, and milk. Slowly bring a soft boil and stir constantly for about 2 minutes or until thickened. Remove from heat and add the frozen vegetables (peas, carrots, celery, whichever you prefer!) and the chicken. Fill the shells: Put the tops of the crusts over this and seal the edges. You can use a fork to make a fluted edge. Make a criss cross slit in the center: Bake at 425 degrees for about 20 minutes, or until the crust is golden brown. Serve over mashed potatoes or right out of the bowl. If making one large pot pie bake about 30-40 minutes. Watch it carefully so it doesn't get to brown on top.

**NOTE: If not serving these over mashed potatoes, add cooked cubed potatoes to the filling. (about 1 cup)

*If freezing, wrap the uncooked pot pies with foil and then place in freezer bags. To bake just remove from the freezer thaw a bit and bake. Or to save cooked individual pot pies let cool and cover with each individual cover the tins came with. Store in the refrigerator and then just pop them in the oven to warm up for a quick meal.

buffalo chicken chili mac

(from Rachel Ray)

Aired on:
January 22, 2008

This healthy combo of two of my favorite comfort foods is packed with the robust flavor of chili, heart-healthy whole wheat pasta and the creamy tang of two cheeses. Using stronger-flavored cheeses like pepper jack and blue lets you cut back on the amount you need while stretching flavor into every bite, giving you a much healthier bang for your buck.

Ingredients
2 tablespoons extra-virgin olive oil (EVOO)
2 pounds (about 4 to 6, depending on size) boneless, skinless chicken breasts, cut into small bits
1 large carrot, peeled and finely chopped
1 large onion, chopped
3 ribs celery, finely chopped
5 large cloves garlic, finely chopped or grated
1 tablespoon smoked paprika
1 bay leaf
Salt and freshly ground black pepper
2 cups chicken stock
1/4 to 1/2 cup hot sauce, depending on how hot you like it
1 15-ounce can crushed tomatoes
1 pound whole wheat elbow macaroni
1/2 cup pepper jack cheese
1/2 cup crumbled blue cheese
2 scallions, root ends removed and thinly sliced


Yields: 6 servings

Preparation
To make cutting the chicken easier, place it into the freezer for about 15 minutes until it firms up slightly but isn’t frozen through. This will let you cut it up quickly into small pieces.
Preheat broiler and place a large pot of salted water over high heat to bring up to a boil for the whole wheat elbow macaroni.

Place a large pot over medium-high heat and add 2 turns of the pan of EVOO, about 2 tablespoons. Add the chicken bits and brown them, about 5-6 minutes. Add the carrot, onion, celery, garlic, paprika, bay leaf and some salt and freshly ground black pepper. Cook the veggies, stirring frequently, until tender, 3-4 minutes. Add the chicken stock and scrape up any brown bits from the bottom of the pot. Add the hot sauce and crushed tomatoes, and bring up to a bubble. Simmer the chili for 8-10 minutes to let the flavors come together and thicken it slightly.

While the chili is simmering, toss the pasta into the boiling salted water and cook until al dente according to package directions. Once cooked, drain the pasta and toss it into the chili, then transfer everything to a casserole dish. Sprinkle the cheeses evenly over the top and place it under the broiler until the cheeses have melted and the top is golden brown, 2-3 minutes.
Sprinkle the chopped scallions over the top and watch this one disappear in no time.

buffalo baked chicken with blue cheese, celery & carrot slaw

(from Rachel Ray)

Aired on:

November 1, 2007

A more figure-friendly version of buffalo chicken.

Ingredients

3/4 cup hot sauce, such as Frank’s Red Hot

6 tablespoons butter

4 pieces bone-in, skin-on chicken breasts, cut in half across

4 chicken drummers

Salt and freshly ground black pepper

1 cup blue cheese crumbles

Juice of 2 lemons

1/3 to 1/2 cup mayonnaise (or make it lighter with buttermilk)

6 to 8 ribs of celery from the heart with greens, thinly sliced on an angle

2 cups shredded carrots

6 scallions, white and green parts thinly sliced

1/2 head red cabbage, cored and shredded

3 cups salad croutons, ground into crumbs in a food processor

1/4 cup (a generous handful) flat-leaf parsley leaves, finely chopped

Yields: 4 servings

Preparation

Preheat oven 400ºF.

Melt butter over low heat in a small pot and combine with hot sauce.

Place chicken in a large bowl and season the pieces with salt and pepper. Pour the butter-hot sauce mixture over the chicken and toss the pieces to coat in the Buffalo sauce. Let stand 10 minutes.

In a salad bowl, combine the blue cheese, lemon juice, mayonnaise or buttermilk, salt and pepper. Add the celery, shredded carrots, scallions and red cabbage. Toss to combine.

Arrange the crushed croutons in a shallow dish. Add the parsley and mix with your fingers to combine. Press the hot sauce-coated chicken into the breadcrumb mixture to coat and set the pieces onto nonstick baking sheet. Transfer to the oven and bake for 40 minutes, until cooked through and golden brown.

Remove the chicken from the oven and serve with the blue cheese-dressed celery and carrot slaw alongside.

EASY Chicken Parmigiana

Ingredients:

Tyson Chicken Breasts
Favorite Red Sauce (whatever you like or what's on sale...)
Mozzarella Slices
Cooked Pasta (spaghetti, penne, whatever you have)


1. Cook the chicken as directed.
2. With about 2 minutes remaining, cover with the cheese slices.
3. Serve the chicken over cooked pasta and cover with red sauce.


I like to serve this with a salad and bread.


**Can also be served as a sandwich**
1. Cook chicken as directed.
2. With about 2 minutes remaining, cover with red sauce and cheese.
3. Serve on buns with a little more red sauce.

EASY Chicken Ranch Sandwiches

Ingredients:

Tyson Chicken Breasts
Hot Sauce (we like Franks Red Hot Sauce)
Mozzarella Slices
Ranch or Blue Cheese Dressing
Buns
Lettuce
Tomato


1. Prepare chicken as directed.
2. With about 5 minutes left in the oven, cover each chicken breast with the hot sauce, dressing of choice, and cheese.
3. Finish baking and serve on buns with lettuce and tomato.
4. You can add more hot sauce or dressing if you would like.

EASY Chicken Teriyaki Burgers

Ingredients:

chicken breasts
teriyaki sauce
pineapple slices
Swiss cheese
burger buns
red onions (optional)


Note: Marinate the chicken in teriyaki sauce before grilling for more flavor.

1. Grill the chicken breasts
2. Near the end of the grilling, place one pineapple slice on each chicken breast.
3. Fill the hole of the pineapple with teriyaki sauce and cover with cheese.
4. Wait for cheese to melt.
5. Serve on buns with red onions and extra sauce if desired. We add a little mayo as well.

Cream Cheese Chicken (crockpot)

(from Dinner's On Me!)

4-6 chicken breasts (boneless, skinless)
1/2 cup butter or margarine
1 package dry Italian dressing mix
1 can cream of chicken soup
8 oz cream cheese, cubed
1/2 cup milk

Place chicken breasts, butter & Italian dressing in crock pot on low. Cook about 6 hours. One hour before serving, add the final 3 ingredients. Cook all ingredients until they are melted and it is the consistency of gravy. Use two forks to shred the chicken. Serve over rice, mashed potatoes, or pasta.

Candied Chicken

(from Dinner's On Me!)

from Brielle Wollenzien

1 1/2 c. brown sugar
1/2 c. ketchup
1/4 c. chopped onion
3/4 cup water
1/4 cup mustard
1 1/2 Tbsp crunchy peanut butter
1 Tbsp Worcestershire sauce
salt
5-6 chicken breasts

Flour and brown chicken (sometimes I forget to do this and it always turns out fine but it's much better if you do it.) Place in baking dish. Mix all ingredients and pour over chicken. Bake, covered at 350 for about 1 1/2 hours. Serve over rice or mashed potatoes. (We've made this in a dutch oven while camping and it tasted perfect.)

Chicken Piccata

(from Dinner's On Me!)
serves 4

4 boneless, skinless chicken breasts
1/3 cup (or so) McCormick Crusting Blends (Garlic, Lemon & Rosemary flavor)
3-4 Tbsp vegetable oil

1 clove garlic, minced
1 cup chicken broth
2 lemons (slice one, juice the other to make 2 Tbsp juice)
1/2 tsp granulated sugar (optional)
2 tsp cornstarch
1 Tbsp water
2 Tbsp drained capers (optional)
3 Tbsp butter
2 Tbsp fresh parsley, chopped

Preheat oven to 425 degrees.

Place a chicken breast in a ziplock bag, or between two layers of plastic wrap. Using a meat mallet (or other heavy object like a rolling pin) pound the chicken breast to thin it and flatten it. [click here to link to instructional video on pounding chicken] Repeat for each chicken breast.

Following the instructions on the McCormick Crusting Blends, brush each chicken breast with a bit of oil, coat with seasonings and bake in a 425 oven for 10-12 minutes or until cooked through and juices run clear. (The cooking time will vary depending on how thin you pound your chicken breasts.)

While chicken is baking, prepare the sauce:

In a large skillet, over medium-high heat, saute minced garlic in 1/4 tsp olive oil for 15 seconds or so. Add 1 cup chicken broth and let simmer for 3-4 minutes. In a small bowl, combine the cornstarch with 1 Tbsp water. Add to skillet, along with the lemon slices, 2 Tbsp lemon juice, and capers. Let simmer for 2-3 minutes, until sauce thickens a bit. Add butter and remove pan from heat. Stir until butter melts.

Remove chicken from oven, arrange on a serving dish and top with yummy lemon sauce (including pretty lemon slices!) Sprinkle with fresh chopped parsley and serve.

Oriental Chicken Wraps

(from Dinner's On Me!)

terriyaki chicken, shredded (recipe below)
mandarin oranges
bag of mixed salad greens
crispy chow mein noodles
sliced green onions
Creamy Sesame Dressing (recipe below)

Teriyaki Marinade

1/4 cup soy sauce
1/4 cup oil
1/2 cup Sprite
1/2 tsp minced garlic

(She said the longer you marinate the chicken the better is, although she has marinated chicken for just one hour and it was great.)

I placed the chicken in a large ziplock bag, added the marinade ingredients, sealed it and stuck it in the fridge. A few hours later I had wonderfully marinated chicken, no leaks, no garlic smell in my fridge, and no dish to wash.

Creamy Sesame Dressing

1 c. Mayonnaise
2 Tbsp. Sesame Oil
2 Tbsp. Lemon Juice
1/3 c. Sugar
1/2 tsp Ground Black Pepper
5 Tbsp. Milk

Combine all ingredients & enjoy!

Cilantro Lime Chicken Wraps

(from Dinner's on Me!)


ingredients:

diced, cooked chicken
bag of romaine salad mix
Cilantro Lime Dressing (recipe below)
large flour tortillas (I prefer Lynn Wilson thin style)

optional add ins:

cilantro
black beans
corn
shredded carrots
grated Monterrey Jack cheese

Lay tortilla out flat. Spread evenly with 1-2 Tablespoons of Cilantro Lime Dressing. Add diced chicken, romaine (and any other add ins) in an even layer across entire tortilla. Top with another Tablespoon of dressing if desired. Starting at one side, begin to roll tortilla using your fingers to keep ingredients tucked inside. Wrap as tightly as you can without ripping tortilla. Slice diagonally in half and lay on serving plate.


Cilantro Lime Dressing

1 c. cilantro (packed)
1/3 c. Salsa Verde (I use La Victoria Salsa Verde, Medium)
1 c. buttermilk
1/4 c. mayonnaise
2-3 Tablespoons fresh lime juice
1/2 Packet of Ranch Dressing Mix (about 2 T.)
salt and pepper to taste

Toss it all in a blender and blend on low until combined. (Or put ingredients in a bowl and use immersion blender.)

Creamy Enchilada Chicken (crockpot)

(from Dinner's on Me!)

4 boneless chicken breasts
1 (15 ounce) can corn, drained
1 (15 ounce) can black beans, rinsed and drained
1 1/2 cups salsa
8 ounces neufchatel cheese, cubed (can substitute cream cheese)
2 garlic cloves, minced
1 teaspoons cumin
salt and pepper, to taste


Add all ingredients to crock pot, except Neufchatel cheese.
Cook on low for 8 hours or on high for 4 hours.
Stir in cheese cut into cubes, turn off heat. Let sit for 20-30 minutes.
Stir to blend in cheese.
Serve over rice or spoon into tortillas, enchilada style

Orange Chicken (crockpot)

(from 101 Things To Do With A Slow Cooker)

6 boneless, skinless chicken breasts
1/4 cup molasses
2 Tbsp cider vinegar
2 Tbsp orange juice
2 Tbsp Worcestershire sauce
2 tsp Dijon mustard
1/8-1/4 tsp hot pepper sauce, optional

Place chicken in greased slow cooker. Combine all other ingredients and pour over chicken. Cover and cook on high 3-4 hours or low 7-9 hours. Serve over rice.