Fix-It and Forget-It Pink Cookbook (86 page)

2 carrots, sliced

2 onions, sliced

2 celery ribs, cut in 1-inch pieces

3 lb. chicken, whole,
or
cut up

2 tsp. salt

½ tsp. dried coarse black pepper

1 tsp. dried basil

½ cup water,
or
chicken broth,
or
white cooking wine

1. Place vegetables in bottom of slow cooker. Place chicken on top of vegetables. Add seasonings and water.
   
2. Cover. Cook on Low 8-10 hours, or on High 3½-5 hours (use 1 cup liquid if cooking on High).
   

Notes:

1. To make this a full meal, add 2 medium-sized potatoes, quartered, to vegetables before cooking.

2. This is a great foundation for soups, such as chicken vegetable and chicken noodle.

Jennifer J. Gehman

Harrisburg, PA

1-lb. bag baby carrots

1 small onion, diced

14½-oz. can green beans

3-lb. whole chicken, cut into serving-size pieces

2 tsp. salt

½ tsp. black pepper

½ cup chicken broth

¼ cup white wine

½-1 tsp. dried basil

1. Put carrots, onion, and beans on bottom of slow cooker. Add chicken. Top with salt, pepper, broth, and wine. Sprinkle with basil.
   
2. Cover. Cook on Low 8-10 hours, or on High 3½-5 hours.
   

Sara Harter Fredette

Williamsburg, MA

2½ lbs. chicken pieces, skinned

1 lb. fresh tomatoes, chopped,
or
15-oz. can stewed tomatoes

2 Tbsp. white wine

1 bay leaf

¼ tsp. pepper

2 garlic cloves, minced

1 onion, chopped

½ cup chicken broth

1 tsp. dried thyme

1½ tsp. salt

2 cups broccoli, cut into bite-sized pieces

1. Combine all ingredients except broccoli in slow cooker.
   
2. Cover. Cook on Low 8-10 hours.
   
3. Add broccoli 30 minutes before serving.
   

Janice Crist

Quinter, KS

Tracy Supcoe

Barclay, MD

2-3 whole chicken breasts, halved

2 Tbsp. butter,
or
margarine

10¾-oz. can cream of chicken soup

½ cup dry sherry

1 tsp. dried tarragon,
or
rosemary,
or
both

1 tsp. Worcestershire sauce

¼ tsp. garlic powder

4-oz. can sliced mushrooms, drained

1. Place chicken breasts in slow cooker.
   
2. In saucepan, combine remaining ingredients. Heat until smooth and hot. Pour over chicken.
   
3. Cover. Cook on Low 8-10 hours.
   

Janice Crist

Quinter, KS

4-6 whole skinless chicken breasts, boned and halved

lemon juice

salt to taste

pepper to taste

celery salt to taste

paprika to taste

10¾-oz. can cream of mushroom soup

10¾-oz. can cream of celery soup

¹
/
₃
cup dry sherry,
or
white wine

grated Parmesan cheese

1. Season chicken with lemon juice, salt, pepper, celery salt, and paprika. Place in slow cooker.
   
2. Combine soups with sherry. Pour over chicken. Sprinkle with cheese.
   
3. Cover. Cook on Low 8-10 hours.
   

Serve with
rice
.

Mary Seielstad

Sparks, NV

2-3 lbs. chicken breasts,
or
 pieces

10¾-oz. can cream of mushroom soup

10¾-oz. can French onion soup

1 cup dry white wine,
or
chicken broth

1. Put chicken in slow cooker.
   
2. Combine soups and wine. Pour over chicken.
   
3. Cover. Cook on Low 6-8 hours.
   

Serve over
rice
,
pasta
,
or
potatoes
.

Dot Hess

Willow Street, PA

7 lbs. chicken, cut up

paprika

salt

pepper

2 10¾-oz. cans condensed cream of celery soup