Saturday, August 9, 2008

Gramma Etta's Hong Kong Chicken

This is a recipe that Grandma Etta used to fix when our family would visit. Her recipe called for one whole chicken not chicken breasts


  • 3/4 c. ketchup
  • 1/2 c. apple cider vinegar
  • 3/4 c. brown sugar
  • 3 tablespoons Worcestershire sauce
  • 2 cloves garlic, minced
  • salt and pepper, to taste
  • 1 1/2 c. chicken broth
  • 6 boneless chicken breast halves, skin removed OR WHOLE CHICKEN
  • 1 can (8 ounces) pineapple chunks, drained
  • 1 whole onion chopped into bite size pieces
  • 2 green bell peppers chopped
  • 2 celery stalk chopped
  • 4 carrots chopped


Wash chicken; pat dry. Place chicken in slow cooker. Place all vegetables over chicken. Combine melted butter, ketchup, vinegar, brown sugar, Worcestershire sauce, minced garlic, salt and pepper, chicken broth; pour over chicken. Cover and cook on LOW for 5 to 7 hours, until chicken is tender but still moist. Add pineapple and cook for 20 minutes longer. Serve over Rice. Serves 6.

No comments: