Fix-It and Forget-It Pink Cookbook (29 page)

Dorothy Shank

Sterling, IL

10½-oz. can chicken broth

4 chicken bouillon cubes

1 qt. water

2 cups diced celery

2 cups diced onions

4 cups diced potatoes

3 cups diced carrots

10-oz. pkg. frozen whole kernel corn

2 10¾-oz. cans cream of chicken soup

½ lb. Velveeta cheese, cubed

1. Combine all ingredients except cheese in slow cooker.
   
2. Cover. Cook on Low 10-12 hours, or until vegetables are tender.
   
3. Just before serving, add cheese. Stir until cheese is melted. Serve.
   

Eleanor Larson

Glen Lyon, PA

2 whole boneless, skinless chicken breasts, cubed

1 onion, chopped

1 garlic clove, minced

2 carrots, sliced

2 ribs celery, chopped

2 medium potatoes, cubed

1 tsp. mixed dried herbs

¹
/
₃
cup tomato sauce

12-oz. can cream-style corn

14-oz. can whole kernel corn

3 cups chicken stock

¼ cup chopped Italian parsley

1 tsp. salt

¼ tsp. pepper

1. Combine all ingredients except parsley, salt, and pepper in slow cooker.
   
2. Cover. Cook on Low 8-9 hours, or until chicken is tender.
   
3. Add parsley and seasonings 30 minutes before serving.
   

Janie Steele

Moore, OK

2 8-oz. pkgs. cream cheese

2 cups evaporated milk

14½-oz. can tomatoes with green chilies

1 lb. frozen corn

4 boneless, skinless chicken breast halves, cooked and chopped

12 oz. cheddar cheese, shredded,
divided

salt to taste

pepper to taste

hot sauce to taste,
optional

1. Combine cream cheese, milk, tomatoes with chilies, and corn in slow cooker.
   
2. Cover. Cook on Low 1 hour.
   
3. Stir in chicken. Cover. Cook 30 more minutes, or until heated through.
   
4. Stir in
   ²
   /
   ₃
   of shredded cheese. Cover. Continue cooking until cheese is melted.
   
5. Add salt and pepper to taste and hot sauce to taste if you wish.
   

Garnish individual serving bowls with remaining shredded
cheddar cheese
.

Colleen Heatwole

Burton, MI

2 14½-oz. cans tomatoes

16-oz. jar salsa

1 cup quick-cooking barley, uncooked

3 cups water

14½-oz. can chicken broth

15½-oz. can black beans, rinsed and drained

3 cups cooked chicken,
or
turkey, cubed

15¼-oz. can whole-kernel corn, undrained

1-3 tsp. chili powder, depending on how hot you like your chili

1 tsp. cumin

1. Combine all ingredients in slow cooker.
   
2. Cover. Cook on Low 6-8 hours, or until barley is tender.
   

Serve in individual soup bowls topped with
sour cream
and shredded
cheese
.

Jeanne Allen

Rye, CO

1 large onion, diced

1 garlic clove, minced

1 rib celery, finely chopped

¼ cup oil

2 cups frozen,
or
canned, corn

2 cups cooked, deboned, diced chicken

4-oz. can diced green chilies

½ tsp. black pepper

2 cups chicken broth

salt to taste

1 cup half-and-half

1. In saucepan, sauté onion, garlic, and celery in oil until limp.
   
2. Stir in corn, chicken, and chilies. Sauté for 2-3 minutes.
   
3. Combine all ingredients except half-and-half in slow cooker.
   
4. Cover. Heat on Low 4 hours.
   
5. Stir in half-and-half before serving. Do not boil, but be sure cream is heated through.
   

Esther Martin

Ephrata, PA

3 15-oz. cans Great Northern beans, drained

8 oz. cooked and shredded chicken breasts

1 cup chopped onions

1½ cups chopped yellow, red,
or
green, bell peppers

2 jalapeno chili peppers, stemmed, seeded, and chopped,
optional

2 garlic cloves, minced

2 tsp. ground cumin

½ tsp. salt

½ tsp. dried oregano

3½ cups chicken broth

1. Combine all ingredients in slow cooker.
   
2. Cover. Cook on Low 8-10 hours, or on High 4-5 hours.
   

Ladle into bowls and top individual servings with
sour cream
,
shredded
cheddar cheese
,
and 
tortilla chips
.

Karen Ceneviva

Seymour, CT