Crock Pot Chicken And Cherries Jubilee

Total Time: 8 hrs 15 mins Preparation Time: 15 mins Cook Time: 8 hrs

Ingredients

• Servings: 10
• 2 fryer chickens, cut up or 3 lbs of bone in chicken breasts
• 4 tablespoons butter
• salt and pepper
• 1 (16 ounce) can pitted bing cherries
• 1 cup heinz chili sauce
• 2 teaspoons chicken bouillon, base mix
• 1/4 cup pale dry sherry
• 2 tablespoons cornstarch
• 2 tablespoons water
• 4 tablespoons brandy

Recipe

• 1 wash and pat dry chicken.
• 2 in a large skillet melt butter and brown chicken.
• 3 lightly salt and pepper chicken and place in the crock-pot.
• 4 pour 1/2 of the cherry juice into the pan along with the chili sauce and bouillon base.
• 5 stir to loosen bits and pour over chicken.
• 6 cover crock-pot and cook on low for 7-8 hours.
• 7 remove chicken from crock-pot, cover and keep warm.
• 8 pour juice from crock-pot into a large saucepan.
• 9 skim off fat and discard.
• 10 add the sherry and remaining juice.
• 11 heat over medium high heat until a gentle boil is reached.
• 12 boil for 5 minutes stirring often.
• 13 stir together the cornstarch and water.
• 14 whisk into the cherry juice mixture until thickened.
• 15 add the cherries and heat through.
• 16 pour the warmed brandy over the cherry sauce and ignite.
• 17 pour over chicken and serve.