Ingredients
Prep
- 12 chicken legs
- 1/2 raspberry preserves
- 4 T reduced-sodium soy sauce
- 1 t spicy brown mustard
- 1/4 t black pepper
On Cooking Day
- 2 T cornstarch
- 2 T water
- 2 pkg frozen brown rice steamers
- 18 oz frozen green beans
Instructions
To Assemble
- Add all 5 ingredients to a zipper bag and squish to combine.
To Cook
- Add the chicken to a slow cooker. Cook on low for 5-7 hours.
- Remove chicken from the slow cooker and drain off any excess fat. Add the remaining juices to a saucepan and bring to a boil.
- In a small bowl, stir the cornstarch and water together. Stir the cornstarch mixture into the sauce and allow to cook and thicken for 1-2 minutes.
- Prepare brown rice and green beans per package instructions. Pour the sauce over the chicken and serve.
Ingredients
Prep
On Cooking Day
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Instructions
To Assemble
To Cook
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