2 tablespoons corn oil
2 pounds chicken breasts, boneless and skinless
3/4 cup flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1 cup evaporated milk
2 eggs, beaten
1 cup shredded cheddar cheese
2 tablespoons chopped onion
2 teaspoons dried parsley flakes
Coat crock pot with corn oil. Cook chicken on low 6 to 8 hours or on high 3 to 4 hours or until fork tender. Stir together flour, baking powder, salt, milk and eggs. The cheese, onion and parsley is then folded in. Pour mixture over chicken and cook 1 hour on High. Serves 6..
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