February 4, 2009
Crockpot Cola Chicken was one of my favorite meals as a kid. The BBQ like sauce is delicious and the chicken is so tender. Now that I’m a working mom, I can better appreciate how easy this meal is for a weeknight supper.
During the month of February I will be featuring some of my recipes that have recently been on the menu for Gluten Free Suppers. Many of these recipes have not been published at Gluten Free Cooking School before because they are from my childhood or our pre-vegetarian days. And since they contain meat, I don’t have any pictures to share. But in these busy pre-baby and tax season day, I’ve decided to publish them anyway. Enjoy!
Crockpot Cola Chicken
4 lbs. bone-in chicken pieces
1 c. ketchup
1 large onion, sliced
1 c. cola beverage
1 – 2 Tbsp. cornstarch
1 1/2 c. white rice
Cooking Instructions: Rinse chicken pieces and pat dry with paper towel. Salt and pepper. Place chicken in slow cooker with the onions on top. Add cola and ketchup and cook on low for 6 to 8 hours.
Thirty minutes before serving, heat 3 cups of water to boiling in a large saucepan. Add the rice, cover, and turn heat to low. Cook the rice on low for 20 minutes.
Before serving you may remove the chicken from the bone, if your family prefers. To thicken the sauce for serving, strain out any loose pieces of meat and pour sauce into skillet over medium low heat. Mix a few tablespoons of the sauce with 1 Tbsp of cornstarch, and then add the cornstarch mixture back to the sauce. Stir regularly; the sauce should thicken within 5 minutes or so. Another tablespoon of cornstarch may be added if needed.
Serving Suggestions: Serve with green beans and the small corn on the cob “from your grocer’s freezer”.
If you’re interested in learning more about the weekly menu plan with shopping list from Gluten Free Suppers, click here.