Curry
Crock Pot Chicken
1
lb. chicken legs/thighs
1/3
cup orange juice
1/8
cup teriyaki sauce
1
tsp. dry mustard
1
tsp curry
½
cup spicy salsa
Wash
and remove fatty skin from chicken legs and thighs. Cut in half if desired.
Place in bottom of crock pot. Combine
all other ingredients in large measuring cup and mix well. Pour over chicken.
Cook on high for four hours and reduce heat to low for 1½ more hours. Serve
with rice and vegetable.
© Crackerberries 2015
