Review of Crockpot Cranberry Chicken With Potatoes
So, the potatoes on the bottom worked out really well. :) They ended up just lighly scented with cranberry, with a slight chickeny taste. I love the way Yukon Golds hold up in the crockpot. They don't get mealy like Russets can; they stay firm but get very smooth when slow-cooked.
The chicken, of course, was a hit. I've never served that chicken to anyone who didn't like it. :)
And it was so easy to have the side cook at the same time as the chicken, I think I will do that again. You may have to increase the cooking time by about 1/2 an hour from the recipe for just the chicken, and it certainly doesn't hurt to let it sit on Warm after that, which is why I love a programmable crockpot.
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