Munchkin
10-12-2005, 09:37 AM
Ingredients:
2 chicken legs (you can add more)
1 can campbell cream soup (I used southwest style peper jack cheese soup because that is what I have)
garlic
ginger (if you like)
paprika
cayenne pepper (if you like it spicy)
1 - 2 tbsp cooking wine
salt & pepper
I defrosted the chicken already but you can use frozen. Salt and pepper on chicken. Put chicken in crock pot, add one can of condense soup. A few clove of garlic and couple thick slices of ginger. 1 - 2 tbsp of cooking wine.
Cook it on low. Since I only have two chicken legs. They were done in 3 hours on low.
I like it. So tasty and tender. It has a little kick from the cayenne. The sauce is good because it is a cheese soup.
I added some frozen green beans and cooked it on high for 30 mins longer. I served it on rice.
Edited for spelling. I can't spell even if my life depends on it. :p
P.S. DH loves the chicken. He had a big plate and asked for more. :rock:
2 chicken legs (you can add more)
1 can campbell cream soup (I used southwest style peper jack cheese soup because that is what I have)
garlic
ginger (if you like)
paprika
cayenne pepper (if you like it spicy)
1 - 2 tbsp cooking wine
salt & pepper
I defrosted the chicken already but you can use frozen. Salt and pepper on chicken. Put chicken in crock pot, add one can of condense soup. A few clove of garlic and couple thick slices of ginger. 1 - 2 tbsp of cooking wine.
Cook it on low. Since I only have two chicken legs. They were done in 3 hours on low.
I like it. So tasty and tender. It has a little kick from the cayenne. The sauce is good because it is a cheese soup.
I added some frozen green beans and cooked it on high for 30 mins longer. I served it on rice.
Edited for spelling. I can't spell even if my life depends on it. :p
P.S. DH loves the chicken. He had a big plate and asked for more. :rock: