Jeanne Benavidez Recipe

RUSSIAN CHICKEN (Crockpot)

By Jeanne Benavidez jeanneben


Rating:
Serves:
4 - 6
Prep Time:
Cook Time:
Method:
Slow-Cooker/Crock Pot
Comments:

Here is a versian of Russian Chicken that I have found is very easy, but, oh so good. I like it because you can just dump everything in the crockpot and let it cook. Easy enough....

Ingredients

4 - 6
chicken pieces
1
envelope dry onion soup mix
1 jar(s)
apricot preserves
1 bottle
(16 oz) russian dressing
salt and pepper to taste

Directions Step-By-Step

1
In a Crockpot, combine dressing, preserves and onion soup mix.
2
Season the chicken pieces with salt and pepper; place, skin side down, in the Crockpot,
3
Cook on low for 6 to 8 hours or until done.

About this Recipe

Course/Dish: Chicken, Other Main Dishes
Main Ingredient: Chicken
Regional Style: Southern
Other Tag: Quick & Easy
Hashtag: #crockpot

You May Also Like:



loading...

17 Comments

user
Feb 4, 2015 - Bobby Webb shared this recipe with discussion group: "HOW'S YOUR WEATHER".
user
Jeanne Benavidez jeanneben
Oct 8, 2012
Yeah, I love to go thhrough Mom's old hand-written recipes... so much to be learned from them.
user
Debbie Boettner lilstietz
Oct 5, 2012
My mom used to make the same exact chicken dish! We also called it "Mary's Chicken"....guess the person who shared it with her was Mary! She always served it with pork fried rice.
user
Jeanne Benavidez jeanneben
May 16, 2012
Ha, ladies I'm a mashed potato gal so that's what I usually serve it with.

Angie....the whole cranberry sauce sounds wonderful....I'm going to give that a try...thanks...

Gelorus, if you left the skin on the chicken (which is what I do) it will make the sauce a little runny...I have a couple of teaspoons of cornstarch to a couple of teaspoons of water, mixed it up and added it to the pot....that will thicken it up a little. Or I have even added a half of a cup of instant potato flakes for thickening. Hope this helps.
user
Jeanne Benavidez jeanneben
May 16, 2012
I always buy a whole chicken and the cut it up myself, using all of it. Of course, If you prefer just the chicken breast, I would suggest whole or split breast with bone still in them. That is where a lot of flavor is in any meat. Hope you enjoy....