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We are also located at: 245 Apollo Drive, PO Box 99, Black Hawk, CO 80422

Phone: (303) 810-5409 Email: info@themountainear.com Website: www.themtnear.com

PHOTO COURTESY SAM MOGHADAM KHAMSEH, UNSPLASH

Enjoy some delicious chicken recipes!

In the bottom of your slow cooker:

12 oz bag frozen chopped onions

4.5 lbs boneless skinless chicken parts (I’m a fan of thighs)

1 bottle Kikkoman gluten-free teriyaki sauce and marinade

1/2 cup dark vinegar, I like “native” vinegar from the Asian store, it’s made from sugar cane and has a slight molasses taste

A sprinkle of white pepper

If the sauce is thin when you’re almost ready to eat, mix 2 Tablespoons of cornstarch in half a glass of cold water, pour in, stir, and wait 15 minutes.

Serve with basmati rice from a rice cooker.

Saute some baby bok choy if you want to be fancy, that takes all of 5 minutes.

Cook 1 lb bacon until crispy; crumble. (Buy low sodium bacon; I also have heard this is good with turkey or beef bacon, but I love the real deal).

2 Tablespoons olive oil, swirled around

3-5 lbs chicken parts, boneless/ skinless is nice

1/4 cup teriyaki sauce (I used gluten-free)

1/2 cup ranch dressing (I bought Newman’s Own, no MSG) and pour sauce over chicken

Sprinkle crumbled bacon over chicken

Sprinkle 1/2 to 1 cup shredded cheddar cheese over the whole thing

Cover and cook on low for 4-6 hours or high for 2-4 hours, depending on how cold/frozen your chicken was and how big the pieces are (if you’re not sure, put a meat thermometer in a big piece; it needs to be at least 165F before serving).

I served this over brown rice. Delicious. And I hate ranch dressing!

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