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8 servings, one thigh each
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Thank you. We heard your feedback and retested this recipe. We adjusted the ingredients and the preparation to eliminate the issues some of you experienced. Please follow this updated recipe. Thank you for your input.
Serve with hot cooked rice and steamed green beans.
Use a wooden spoon to mix the sauce ingredients instead of a wire whisk. Be sure to stir thoroughly until the mixture is well blended.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
This was delightful as it was originally written in the magazine; that is the one that I will prepare again and share with my friends so they can do the same in their kitchens!
There's no way this dish can be done in three hours. I was skeptical, but tried anyway. 5 hours is the minimum cooking time on low. Once done, it's a great tasting dish. I will definitely make it again (for 5 hours on low!).
I cut the chicken into chucks and baked it in the oven instead. I seared the chicken for color before putting into casserole. Very filling and easy.