Fix-It and Forget-It Pink Cookbook (91 page)

½ tsp. celery seed,
optional

1 bay leaf

1. Place onion in slow cooker. Add chicken.
   
2. Combine remaining ingredients. Pour over chicken.
   
3. Cover. Cook on Low 7-9 hours, or on High 3-4 hours.
   

Serve over
spaghetti
.

Darla Sathre

Baxter, MN

2 onions, thinly sliced

4 boneless chicken breasts, cubed

3 garlic cloves, minced

¼ tsp. pepper

2 tsp. dried oregano

1 tsp. dried basil

1 bay leaf

2 15-oz. cans diced tomatoes

8-oz. can tomato sauce

4-oz. can sliced mushrooms

1. Place onions in bottom of slow cooker. Add remaining ingredients.
   
2. Cover. Cook on Low 8 hours.
   

Serve over hot
spaghetti
.

Donna Lantgen

Arvada, CO

1 green pepper, chopped

1 onion, chopped

1 Tbsp. Italian seasoning

15½-oz. can tomatoes, chopped

½ cup tomato juice

6 boneless skinless chicken breast halves

1. Mix green pepper, onion, Italian seasoning, tomatoes, and tomato juice in a bowl.
   
2. Spread ½ cup of mixture over bottom of slow cooker.
   
3. Place 3 chicken breast pieces on top of vegetable mixture.
   
4. Spoon half the remaining vegetable mixture over those pieces.
   
5. Add remaining 3 pieces of meat.
   
6. Pour remaining mixture over chicken.
   
7. Cook on Low 5-6 hours, or until chicken is cooked through, but isn't dry or mushy.
   

Serve topped with grated
mozzarella
or
Parmesan cheese
.

Dale and Shari Mast

Harrisonburg, VA

4 chicken quarters,
or
4 boneless, skinless chicken breast halves

15-oz. can tomato,
or
spaghetti, sauce

4-oz. can sliced mushrooms, drained

½ cup water

1 tsp. dry chicken broth granules

½ tsp. Italian seasoning

1. Place chicken in slow cooker. Pour on sauce, mushrooms, and water. Sprinkle with granules and seasoning.
   
2. Cover. Cook on High 3-4 hours, or on Low 6-8 hours.
   

Serve over
rice
.

Brenda Pope

Dundee, OH

1 egg

1 tsp. salt

¼ tsp. pepper

6 boneless, skinless chicken breast halves

1 cup Italian bread crumbs

2-4 Tbsp. butter

14-oz. jar pizza sauce

6 slices mozzarella cheese

grated Parmesan cheese

1. Beat egg, salt, and pepper together. Dip chicken into egg and coat with bread crumbs. Sauté chicken in butter in skillet. Arrange chicken in slow cooker.
   
2. Pour pizza sauce over chicken.
   
3. Cover. Cook on Low 6-8 hours.
   
4. Layer mozzarella cheese over top and sprinkle with Parmesan cheese. Cook an additional 15 minutes.
   

Jenny R. Unternahrer

Wayland, IA

1½ lbs. boneless, skinless chicken breasts

10¾-oz. can cream of chicken soup

3 Tbsp. flour

¼ tsp. pepper

9-oz. pkg. frozen peas and onions, thawed and drained

2 Tbsp. chopped pimentos

½ tsp. paprika

1. Cut chicken into bite-sized pieces and place in slow cooker.
   
2. Combine soup, flour, and pepper. Pour over chicken. Do not stir.
   
3. Cover. Cook on High 2½ hours, or on Low 5-5½ hours.
   
4. Stir in peas and onions, pimentos, and paprika.
   
5. Cover. Cook on High 20-30 minutes.
   

Variation:

Add ¼-½ cup chopped green peppers to Step 2.

Sharon Brubaker

Myerstown, PA

Kimberlee Greenawalt

Harrisonburg, VA

2 cups frozen pearl onions, thawed

4 thick slices bacon, fried and crumbled

1 cup sliced button mushrooms

1 garlic clove, minced

1 tsp. dried thyme leaves

¹
/
₈
tsp. black pepper

6 boneless, skinless chicken breast halves

½ cup dry red wine

¾ cup chicken broth

¼ cup tomato paste

3 Tbsp. flour

1. Layer ingredients in slow cooker in the following order: onions, bacon, mushrooms, garlic, thyme, pepper, chicken, wine, and broth.
   
2. Cover. Cook on Low 6-8 hours.
   
3. Remove chicken and vege­tables. Cover and keep warm.
   
4. Ladle ½ cup cooking liquid into small bowl. Cool slightly. Turn slow cooker to High. Cover. Mix reserved liquid, tomato paste, and flour until smooth. Return mixture to slow cooker, cover, and cook 15 minutes, or until thickened.
   

Serve chicken, vegeta­bles, and sauce over
noodles
.