Yummy Chicken

Hey y’all! I cannot believe it’s already Wednesday. This week is flying by.

I wanted to share a yummy dinner with you today.

Now, I have to preface this recipe by saying that originally it’s not a crock pot meal. It’s actually supposed to be baked in the oven. But, it works both ways, so I’ll share both ways with you.

I’ll also tell you that this is an old Weight Watchers meal my mama used to make when my brother and I were kids and she was teaching WW. It was one of our favorites!

Ingredients:

4- boneless, chicken breasts or thighs

1/4 cup all-purpose flour

salt/pepper

1/2 tsp. dried thyme

1 Tbsp. olive oil

1/4 cup lemon juice

1 cup orange juice {you can use apple if you don’t have orange on hand}

2 tsp. sugar

1/2 tsp. salt

mushrooms chopped – quantity depends on how many you prefer

1 onion, chopped

In a gallon Ziploc bag put in the flour, salt/pepper, and thyme. Place chicken in bag and gently shake to coat with flour.

Heat oil in a skillet over medium-high heat. Place chicken in skillet and brown on both sides – about 3 minutes on each side.

While chicken is browning, chop up your vegetables. Mix the lemon and orange juices, sugar, and salt together and set aside.

Remove chicken and place in crock pot. Put vegetables on top of chicken, and pour liquid in.

Cook on low 6-8 hours or about 4 hours on high.

This is the “fix-it and forget-it” way of making this meal. And it’s good this way. This is however, not the original way to make it. If you have the time to bake it, bake it, but it’s really good either way.

If you do bake it, fix it all the same except for these couple of changes:

1-After you brown your chicken, place it in a greased casserole dish.

2-Place vegetables on top of chicken, and pour juices on top. Cover with aluminum foil.

3-Place in a preheated oven to 325 degrees for an hour until juices run clear.

Thanks for stopping by. I hope your family enjoys this meal as much as mine does.

Y’all come back now!

S~