Slow Cooker Tangy Chicken

6-8 chicken leg quarters seasoned with salt and pepper (any parts of chicken can be used but "bone in" really turns out the best)

Sauce:
Combine the following and pour over chicken in a slow cooker

1 onion (or less) chopped
1 can stewed tomatoes
1/2 c. ketchup
2 tbsp cider vinegar
2 tbsp brown sugar
2 tbsp Worcestershire sauce
1 tsp or 1 cube chicken bullion

Cover and cook on low for 6-8 hours (my slow cooker NEVER takes this long. I only needed 4 hrs)

To thicken sauce: 30 minutes before serving, turn the slow cooker to high. Combine 2 tbsp cornstarch and 2 tbsp water and add to sauce. Cook until sauce is thickened.

Shared by: Kimberly Levitan, Leawood, KS
Recipe Source: from a co worker back in the day....

oops!

So much for having two blogs - I just posted an entry for our family blog on the recipe site! So if you saw it and were confused...my apologies!

OKLAHOMA SPINACH ROCKEFELLER

1 (10 oz) frozen chopped spinach—cook and squeeze out moisture
½ cup milk
½ cup cubed sharp cheddar cheese
juice of 1 lemon
6 green onions – chopped
2 TBSP butter
1 tsp Tabasco
1 tsp salt
Cook these ingredients until cheese is melted
Cool slightly and add 1 lightly beaten egg.
Put in 4 buttered ramekins (or 8x8 casserole)
Sprinkle with ¼ cup Parmesan cheese
Bake 350 for 20 minutes. Shared by Melba Mccaughey, Oklahoma City, OK