Easy Slow Cooker Cookbook (21 page)

sour cream

lettuce and tomatoes

• Cut chicken into diagonal strips and place in sprayed slow cooker. Top with onion and bell pepper.

• In bowl, combine cumin, chili powder, lime juice and chicken broth and pour over chicken and vegetables.

• Cover and cook on LOW for 5 to 7 hours.

• Serve several slices of chicken mixture with sauce into center of each warm tortilla and fold.

• Serve with guacamole, sour cream, lettuce or tomatoes or plain. Serves 4 to 6.

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Chicken for supper

5 - 6 boneless, skinless chicken breast halves

6 carrots, cut in 1-inch length

2.5 cm

1 (15 ounce) can cut green beans, drained

425 g

1 (15 ounce) can whole new potatoes, drained

425 g

2 (10 ounce) cans cream of mushroom soup

2 (280 g)

shredded cheddar cheese

• Wash, dry chicken breasts with paper towels and place in sprayed, oval slow cooker.

• In bowl, combine, carrots, green beans, potatoes and mushroom soup and pour over chicken in cooker.

• Cover and cook on LOW for 8 to 10 hours. When ready to serve, sprinkle cheese over top. Serves 4 to 6.

Chicken-Ready supper

1 (6 ounce) package stuffing mix

168 g

3 cups cooked, chopped chicken breasts

710 ml

1 (16 ounce) package frozen whole green beans,

thawed

.5 kg

2 (12 ounce) jars chicken gravy

2 (340 g)

• Prepare stuffing mix according to package directions and place in oval slow cooker.

• Follow with layer of chopped chicken or leftover turkey breasts and place green beans over chicken. Pour chicken gravy over green beans.

• Cover and cook on LOW for 3 hours 30 minutes to

4 hours. Serves 4 to 6.

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Chicken Marseilles

4 - 5 boneless, skinless chicken breast halves

2 tablespoons butter

30 ml

1 (1.8 ounce) packet leek soup and dip mix

57 g

½ teaspoon dill weed

2 ml

1 cup milk

240 ml

¾ cup sour cream

180 ml

Cooked brown rice

• Place chicken breasts in large, sprayed slow cooker.

• In saucepan, combine butter, leek soup mix, dill weed, milk and ½ cup (120 ml) water and heat just enough for butter to melt and ingredients to mix well. Pour over chicken.

• Cover and cook on LOW for 3 to 5 hours.

• When ready to serve, remove chicken breasts to platter with hot, cooked brown rice and cover to keep warm.

• Add sour cream to cooker liquid and stir well. Pour sauce over chicken and rice. Serves 4 to 5.

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Chicken Breast Deluxe

4 slices bacon

5 - 6 boneless, skinless chicken breast halves

1 cup sliced celery

240 ml

1 cup sliced red bell pepper

240 ml

1 (10 ounce) can cream of chicken soup

280 g

2 tablespoons white wine or cooking wine

30 ml

6 slices swiss cheese

2 tablespoons dried parsley

30 ml

• In large skillet, cook bacon, drain, crumble and reserve drippings. Place chicken in skillet with bacon drippings and lightly brown on both sides. Transfer chicken to

sprayed, oval slow cooker and place celery and red bell pepper over chicken.

• In same skillet, combine soup and wine, stir and spoon over vegetables and chicken. Cover and cook on LOW

for 3 to 4 hours. Top with slices of cheese over each chicken breast and cook for additional

10 minutes.

• Serve with creamy sauce and sprinkle with crumbled

bacon. Serves 4 to 6.

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Chicken supper

5 boneless, skinless chicken breast halves

1 (16 ounce) jar alfredo sauce

.5 kg

1 (16 ounce) package frozen green peas, thawed

.5 kg

1½ cups shredded mozzarella cheese

360 ml

Hot buttered noodles

• Cut chicken into strips and place in sprayed slow cooker.

• In bowl, combine alfredo sauce, peas and cheese and mix well. Spoon over chicken strips.

• Cover and cook on LOW for 5 to 6 hours.

• When ready to serve, spoon over hot, cooked noodles.

Serves 4 to 5.

TIP: If you want chicken supper in 1 casserole, cook 1

(8 ounce/227 g) package noodles and mix with chicken and
peas. Sprinkle a little extra cheese over top and serve.

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Chicken-supper Ready

6 medium new potatoes with peels, quartered

4 - 5 carrots

4 - 5 boneless, skinless chicken breast halves

1 tablespoon chicken seasoning

15 ml

2 (10 ounce) cans cream of chicken soup

2 (280 g)

¹⁄3 cup white wine or cooking wine

80 ml

• Cut carrots into ½-inch (1.2 cm) pieces. Place potatoes and carrots in slow cooker.

• Sprinkle chicken breasts with chicken seasoning and place over vegetables.

• In saucepan heat soups and ¼ cup (60 ml) water just to mix and pour over chicken and vegetables.

• Cover and cook on LOW for 5 to 6 hours. Serves

4 to 5.

TIP: Use 1 (10 ounce/280 g) can chicken soup and
1 (10 ounce/280 g) can mushroom soup for a tasty change.

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Chow Mein Chicken

4 boneless, skinless chicken breast halves

2 - 3 cups sliced celery

1 onion, coarsely chopped

¹⁄3 cup soy sauce

80 ml

¼ teaspoon cayenne pepper

1 (14 ounce) can chicken broth

396 g

1 (16 ounce) can bean sprouts, drained

.5 kg

1 (8 ounce) can water chestnuts, drained

227 g

1 (6 ounce) can bamboo shoots

168 g

¼ cup flour

60 ml

• Combine chicken, celery, onion, soy sauce, cayenne

pepper and chicken broth in sprayed slow cooker. Cover and cook on LOW for 3 to 4 hours.

• Add bean sprouts, water chestnuts and bamboo shoots to chicken. Mix flour and ¼ cup (60 ml) water and stir into chicken and vegetables. Cook for additional 1 hour.

Serve over chow mein noodles. Serves 4.

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Classy Chicken Dinner

1 (6 ounce) box long grain-wild rice

168 g

12 - 15 frozen chicken breast tenderloins, thawed

1 (16 ounce) jar roasted garlic-parmesan

cheese creation

.5 kg

1 cup frozen petite green peas, thawed

240 ml

• Pour 2½ cups (600 ml) water, rice and seasoning packet in sprayed 5-quart (5 L) slow cooker and stir well.

• Spoon in cheese creation and mix well. Place chicken tenderloins in slow cooker and cover with green peas.

• Cover and cook on LOW for 4 to 5 hours. Serves 4.

Creamy Chicken and potatoes

4 boneless, skinless chicken breast halves

2 teaspoons chicken seasoning

10 ml

8 - 10 small new potatoes with peels

1 (10 ounce) can cream of chicken soup

280 g

1 (8 ounce) carton sour cream

227 g

• Place chicken breast halves, sprinkled with chicken seasoning in slow cooker. Arrange new potatoes around chicken.

• Combine soup, sour cream and good amount of black

pepper. Spoon over chicken breasts.

• Cover and cook on LOW for 4 to 6 hours. Serves 4.

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