Crockpot Chinese Sweet & Sour Chicken

Serves 4-6 (really 4 because its so yummy!)
3-4 lbs of chicken (whole or pieces)
1/3 c soy sauce
1/3 c packed light brown sugar
1/4 c water
1/4 c apple juice or sherry (I use any sweet juice on hand)
3 T catsup
1/2 t red pepper flakes (optional)
2 green onions, trimmed and halved (I just chop and toss in)
1 clove garlic, pressed
2 T cornstarch + 1 T cold water
2 T sesame seeds (toasted)

Wash and dry chicken.  Remove giblets and neck (if using a whole chicken) and cut off excess fat.  Put in cooker, breast side up (if whole).  Mix soy sauce, brown sugar, water, sherry, catsup, red pepper flakes, green onions, garlic in small bowl and pour over chicken.  Cover and cook on HIGH for 3.5 - 4.5 hours until temp on an instant read thermometer inserted in the thickest part of the thigh registers 180.  (I just cook it until it's falling off the bones)

Transfer chicken to platter and mix cornstartch with water and stir into the remaining sauce.  Stir constantly while cooking still on high, and it will thicken.  Spoon over chicken and sprinkle with sesame seeds and serve.

Balsamic-Glazed Roasted Chicken Breasts

Source: © EatingWell Magazine
Active Time: 15 Minutes
Total Time: 40 Minutes 4 servings

Serve with steamed broccoli and roasted potatoes.

INGREDIENTS
4 bone-in chicken breasts (about 2 1/2 pounds), trimmed, skin removed
Salt & freshly ground pepper to taste
2 teaspoons dried thyme leaves, divided
1/4 cup red currant jelly
2 tablespoons balsamic vinegar
DIRECTIONS
Preheat oven to 400°F. Line a baking sheet with foil and lightly oil or coat it with nonstick spray.

Season chicken on both sides with salt and pepper, then rub with 1 1/2 teaspoons thyme. Place bone-side up in a single layer on prepared baking sheet. Roast for 15 minutes.

Meanwhile, in a small saucepan, heat jelly, vinegar and remaining 1/2 teaspoon thyme over medium-low heat until jelly is melted. Season with salt and pepper and remove from heat.

Turn chicken meat-side up. Brush liberally with jelly glaze. Continue to roast, brushing twice with remaining glaze, until the chicken is cooked through, about 15 minutes more. Serve.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Nutrition Information
4 servings - Facts Per Serving:
Calories: 305 Fat. Total: 3g Carbohydrates, Total: 14g
Cholesterol: 132mg Sodium: 222mg Protein: 52g
Fiber: 0g % Cal. from Fat: 9% Fat, Saturated: 1g