crockpot chicken and cherries jubilee

Recipe by
Vicki Butts (lazyme)
Grapeview, WA

For a dramatic party dish, flame chicken and cherries at the table.

yield 10 serving(s)
prep time 20 Min
cook time 6 Hr
method Slow Cooker Crock Pot

Ingredients For crockpot chicken and cherries jubilee

  • 3 lb
    chicken breasts, boneless and skinless
  • 2 Tbsp
    butter
  • salt and pepper, to taste
  • 1 1-lb can
    bing cherries, pitted (reserve juice)
  • 1 c
    chili sauce
  • 2
    chicken bouillon cubes
  • 1/4 c
    dry sherry
  • 2 Tbsp
    cornstarch
  • 2 Tbsp
    water
  • 3 Tbsp
    brandy or cognac, warmed

How To Make crockpot chicken and cherries jubilee

  • 1
    Wash chicken.
  • 2
    Pat dry with paper towels.
  • 3
    Melt butter in a large frying pan.
  • 4
    Brown chicken on all sides.
  • 5
    Transfer to crockery pot.
  • 6
    Season with salt and pepper.
  • 7
    Pour 1/2 cup cherry juice into frying pan.
  • 8
    Stir to loosen drippings.
  • 9
    Pour over chicken.
  • 10
    Add chili sauce and bouillon cubes. Cover.
  • 11
    Cook on LOW 6 to 8 hours; or until tender.
  • 12
    Remove chicken from pot and keep warm.
  • 13
    Pour juices into saucepan.
  • 14
    Skim fat.
  • 15
    Boil until slightly reduced.
  • 16
    Add sherry and remaining cherry juice.
  • 17
    Combine cornstarch and water.
  • 18
    Stir into juice mixture.
  • 19
    Cook until thickened.
  • 20
    Add cherries and heat.
  • 21
    Arrange chicken on warm platter.
  • 22
    Ignite warmed brandy and flame sauce.
  • 23
    Spoon flaming sauce over chicken.

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