Merry Meat salt free Rosemary-citrus blend brings a wonderful change to your typical white meat meal! The combination of the Rosemary and citrus with the under tone of savory from the onion and garlic makes chicken and pork tender and juicy with such wonderful flavors.
Citrus has always been the go-to to make meats tender and flavorful, whether as a marinade, as a sauce or as a seasoning in your crockpot! Simple to use and just blended right, Merry Meat in your salt free diet will give it a welcome change from the humdrum of blah diets.
To make a Rosemary-Citrus Chicken dish in the Crock pot, I usually start with 2-3 boneless skinless chicken breasts. Rinse and pat dry. I like to layer the bottom of the slow cooker with orange slices or lemon slices. Place the chicken breasts on this layer.
In a small pot, bring to slow boil, 1 cup of water, 2-3 tablespoons of honey, and 2-3 tablespoons of Auntie Arwen's Merry Meat spice blend. I sometimes like to add instead of honey, I use Orange Marmalade. If the sauce is too thick (starts to burn quickly in the pan), add about 1/4 cup water. Soft boil for about 10 minutes.
When you have a thick sauce, pour it over the chicken and place a slice of orange or lemon over each piece of meat.
Cover and cook for about 6 hours on low.
Serve over rice and a side salad!
Oh baby!
Citrus has always been the go-to to make meats tender and flavorful, whether as a marinade, as a sauce or as a seasoning in your crockpot! Simple to use and just blended right, Merry Meat in your salt free diet will give it a welcome change from the humdrum of blah diets.
To make a Rosemary-Citrus Chicken dish in the Crock pot, I usually start with 2-3 boneless skinless chicken breasts. Rinse and pat dry. I like to layer the bottom of the slow cooker with orange slices or lemon slices. Place the chicken breasts on this layer.
In a small pot, bring to slow boil, 1 cup of water, 2-3 tablespoons of honey, and 2-3 tablespoons of Auntie Arwen's Merry Meat spice blend. I sometimes like to add instead of honey, I use Orange Marmalade. If the sauce is too thick (starts to burn quickly in the pan), add about 1/4 cup water. Soft boil for about 10 minutes.
When you have a thick sauce, pour it over the chicken and place a slice of orange or lemon over each piece of meat.
Cover and cook for about 6 hours on low.
Serve over rice and a side salad!
Oh baby!