This is pretty similar to last week's recipe. I got creative with the base. I wanted something to counter the fact that I wasn't wearing my glasses when I dumped the Cayenne into the pepper. So I added some splenda brown sugar and cinnamon. It came out really tasty.
- Turnip or Rutabaga
- Onion (a vidalia if you can get it!)
- Boneless, skinless chicken (I used thighs, I think they cook nicer in a crock pot)
- 1 can chicken broth
- Brown sugar (I used the Splenda brown sugar blend)
- Spices for browning chicken (I used black, white, and red pepper but you can use whatever you like)
- Spices for adding to base
- Chop the chicken up into chunks.
- Mix about 1/2 to 1 cup flour and the chicken browning spices in a flat dish.
- Roll the chicken in the flour mixture, then stir fry till browned.
- Place the chicken into a crock pot.
- Chop up the carrots, turnip/rutabaga and onion, and put into the crock pot.
- Pour in the chicken broth.
- Turn on crock pot and cook for 4-5 hours. Cooking time and temp depends on your crock pot. I cooked it on high for about 5 hours. Once the veggies cook down a bit, stir up the chicken from the bottom so everything gets a chance at being in the warm cozy bottom of the pot. Do this a few times during cooking.
- About 1/2 hour before you want to eat, mix some water, corn starch, brown sugar, and cinnamon in either a gravy shaker or a blender till smooth. I have no idea how much stuff I used, you will have to experiment.
- Pour the flour/corn starch/brown sugar mixture to crock put and stir until it thickens.