Easy Slow Cooker Cookbook (25 page)

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saffron Rice and Chicken

1 fryer-broiler chicken, quartered

½ teaspoon garlic powder

2 ml

1 (14 ounce) can chicken broth

396 g

1 onion, chopped

1 green and 1 yellow bell pepper, cored, seeded,

quartered

1 (4 ounce) jar pimentos, drained

114 g

¹⁄3 cup prepared bacon bits

80 ml

2 tablespoons butter, melted

30 ml

1 (5 ounce) package saffron yellow rice mix

143 g

• Sprinkle chicken with garlic powder and a little salt and pepper.

• In skillet, brown chicken quarters in little oil. Place chicken in sprayed, oval slow cooker and pour broth in slow cooker.

• Combine, onion, bell peppers, pimentos and bacon bits and spoon over chicken quarters.

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

• Carefully remove chicken quarters from cooker, stir in rice mix and butter and return chicken to cooker.

• Cover and cook 1 hour or until rice is tender.

Serves 4 to 6.

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lemon Chicken

1 (2½ - 3 pound) chicken, quartered

1.2 kg

1 teaspoon dried oregano

5 ml

2 teaspoons minced garlic

10 ml

2 tablespoons butter

30 ml

¼ cup lemon juice

60 ml

• Season chicken quarters with salt, pepper and oregano and rub garlic on chicken.

• In skillet, brown chicken quarters on all sides in butter and transfer to sprayed, oval slow cooker.

• Add 1⁄3 cup (80 ml) water to skillet, scrape bottom and pour over chicken.

• Cover and cook on LOW for 6 to 8 hours.

• At last hour of cooking, pour lemon juice over chicken, finish cooking. Serves 4 to 6.

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Chicken Coq Vin

1 large fryer chicken, quartered, skinned

Oil

10 - 12 small white onions, peeled

½ pound whole mushrooms

227 g

1 teaspoon minced garlic

5 ml

½ teaspoon dried thyme leaves

2 ml

10 - 12 small new potatoes with peels

1 (10 ounce) can chicken broth

280 g

1 cup burgundy wine

240 ml

6 bacon slices, cooked, crumbled

• In skillet, brown chicken quarters on both sides and set aside.

• Place white onions, whole mushrooms, garlic and thyme in sprayed, oval slow cooker.

• Add chicken quarters, potatoes, chicken broth and a little salt and pepper.

• Cover and cook on LOW for 8 to 10 hours or on HIGH

for 3 to 4 hours.

• During last hour, turn heat to HIGH, add wine and

continue cooking.

• Sprinkle crumbled bacon over chicken before serving.

Serves 4 to 6.

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Chicken Cacciatore

2 onions, thinly sliced

1 (2½ - 3) pound fryer chicken, quartered

1.2 kg

2 (6 ounce) cans tomato paste

2 (168 g)

1 (4 ounce) can sliced mushrooms

114 g

1½ teaspoons minced garlic

7 ml

½ teaspoon dried basil

2 ml

2 teaspoons oregano leaves

10 ml

²⁄3 cup dry white wine

160 ml

• Place sliced onions in sprayed, oval slow cooker.

Wash, dry chicken quarters with paper towels and place in slow cooker.

• In bowl, combine tomato paste, mushrooms, garlic, basil, oregano and wine and pour over chicken quarters. Cover and cook on LOW for 7 to 8 hours or on HIGH for 4

hours. Serves 4 to 6.

Taco Chicken

3 cups cooked, chopped chicken

710 ml

1 (1 ounce) packet taco seasoning

28 g

1 cup white rice

240 ml

2 cups chopped celery

480 ml

1 green bell pepper, seeded, chopped

2 (15 ounce) cans Mexican stewed tomatoes

2 (425 g)

• Combine chicken, taco seasoning, rice, celery, bell pepper and stewed tomatoes and mix well. Pour into

5-quart (5 L) slow cooker. Cover and cook on LOW for

4 to 5 hours. Serves 4 to 6.

TIP: This is a great recipe for leftover chicken.

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Monterey Bake

6 (6 inch) corn tortillas

6 (15 cm)

3 cups leftover cubed chicken

710 ml

1 (10 ounce) package frozen whole kernel corn

280 g

1 (15 ounce) can pinto beans with liquid

425 g

1 (16 ounce) hot jar salsa

.5 kg

¼ cup sour cream

60 ml

1 tablespoon flour

15 ml

3 tablespoons snipped fresh cilantro

45 ml

1 (8 ounce) package shredded 4-cheese blend

227 g

• Cut tortillas into 6 wedges. In sprayed slow cooker, place half of tortillas wedges.

• Place remaining wedges on baking pan, bake about 10

minutes at 250° (121° C) and set aside.

• Layer chicken, corn and beans over tortillas in cooker.

• In bowl combine salsa, sour cream, flour and cilantro and pour over corn and beans.

• Cover and cook on LOW for 3 to 4 hours.

• When ready to serve, place baked tortillas wedges on top of each serving. Serves 4 to 6.

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Chicken and stuffing

1 (10 ounce) can cream of chicken soup

280 g

2 stalks celery, sliced

½ cup (1 stick) butter, melted

120 ml

3 cups cooked, cubed chicken

710 ml

1 (16 ounce) package frozen broccoli, corn and

red peppers

.5 kg

1 (8 ounce) box cornbread stuffing mix

227 g

• In large mixing bowl, combine chicken soup, celery, butter, chicken, vegetables, stuffing mix and 1⁄3 cup (80

ml) water. Mix well and transfer to 5 or 6-quart (5 L) slow cooker.

• Cover and cook on LOW for 5 to 6 hours. Serves 4 to 6.

TIP: This is a great recipe for leftover chicken.

Chicken and everything Good

2 (10 ounce) cans cream of chicken soup

2 (280 g)

¹⁄3 cup (²⁄3 stick) butter, melted

80 ml

3 cups cooked, cubed chicken

710 ml

1 (16 ounce) package frozen broccoli, corn and

red peppers

.5 kg

1 (10 ounce) package frozen green peas

280 g

1 (8 ounce) package cornbread stuffing mix

227 g

• Spray, large slow cooker. In mixing bowl, combine soup, melted butter and 1⁄3 cup (80 ml) water and mix well.

Add chicken, vegetables and stuffing mix and stir well.

Spoon mixture into cooker. Cover and cook on LOW

for 5 to 6 hours or on HIGH for 2 hours 30 minutes to

3 hours.

Serves 4 to 6.

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Chicken Alfredo

1½ pounds boneless, skinless chicken thighs, cut

into strips

.7 kg

2 ribs celery, sliced diagonally

1 sweet red bell pepper, cored, seeded, julienned

1 (16 ounce) jar alfredo sauce

.5 kg

3 cups fresh broccoli florets

710 ml

1 (8 ounce) package fettuccine or linguine

227 g

1 (4 ounce) package shredded parmesan cheese

114 g

• Cut chicken into strips.

• In sprayed 4 to 5-quart (4 L) slow cooker, layer chicken, celery and bell pepper.

• Pour alfredo sauce evenly over vegetables.

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

• About 30 minutes before serving, turn heat to HIGH

and add broccoli florets to chicken-alfredo mixture.

• Cover and cook additional 30 minutes.

• Cook pasta according to package directions and drain.

• Just before serving pour pasta into cooker, mix and sprinkle parmesan cheese on top. Serves 4 to 6.

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sweet and spicy Chicken

2 pounds chicken thighs

1 kg

¾ cup chili sauce

180 ml

¾ cup packed brown sugar

180 ml

1 (1 ounce) packet dry onion soup mix

28 g

⅛ teaspoon cayenne pepper

.5 ml

• Spray 5-quart (5 L) slow cooker and arrange chicken pieces in bottom of cooker. Combine chili sauce, brown sugar, dry onion soup mix, cayenne pepper and ¼ cup