Santa Clara Chicken Recipe
Ingredients
| Fryer chicken | 2 | |
| 12 small new potatoes, pared | ||
| 1 Bermuda onion, sliced thin | ||
| Lettuce | 4 Cup (16 tbs), shredded | |
| Salt | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| 1 teaspoon leaf rosemary, crumbled | ||
| 3 envelopes instant chicken broth | ||
| Hot water | 3 Cup (16 tbs) | |
| Frozen peas | 3 Cup (16 tbs) | |
| 4 medium-size yellow squash, tipped, sliced and cooked | ||
| Cornstarch | 1/3 Cup (16 tbs) | |
| Water | 3/4 Cup (16 tbs) | |
Directions
1 Combine chicken with potatoes, onion, lettuce, salt, pepper and rosemary in a 5-quart electric slow cooker.
2 Dissolve instant chicken broth in hot water in 4 cup measure; pour over chicken and vegetables; cover.
3 Cook on low (190° to 200°) 10 hours, or on high (290° to 300°) 5 hours. Remove chicken and vegetables with a slotted spoon to the center of a heated serving platter; arrange cooked peas and squash in piles; keep warm while making sauce.
4 Strain juices in slow cooker into a large saucepan; bring to boiling. Combine cornstarch and 3/4 cup water in a cup; stir into hot liquid; cook, stirring constantly, until mixture thickens and bubbles 1 minute; spoon over platter.
2 Dissolve instant chicken broth in hot water in 4 cup measure; pour over chicken and vegetables; cover.
3 Cook on low (190° to 200°) 10 hours, or on high (290° to 300°) 5 hours. Remove chicken and vegetables with a slotted spoon to the center of a heated serving platter; arrange cooked peas and squash in piles; keep warm while making sauce.
4 Strain juices in slow cooker into a large saucepan; bring to boiling. Combine cornstarch and 3/4 cup water in a cup; stir into hot liquid; cook, stirring constantly, until mixture thickens and bubbles 1 minute; spoon over platter.
Chef
