Easy Slow Cooker Cookbook (20 page)

CHICKeN

Chicken and Noodles

2 pounds boneless, skinless chicken breast halves 1 kg
¼ cup cornstarch

60 ml

1⁄3 cup soy sauce

80 ml

2 onions, chopped

3 ribs celery, sliced diagonally

1 sweet red bell pepper, julienned

2 (14 ounce) cans mixed Chinese vegetables,

drained

2 (396 g)

¼ cup molasses

60 ml

• Place chicken breasts and 2 cups (480 ml) water in

sprayed slow cooker. Cover and cook on LOW for 3 to

4 hours. At least 1 hour before serving, remove chicken and cut into bite-size pieces.

• In bowl, combine cornstarch and soy sauce and mix well.

Stir into slow cooker. Add onions, celery, bell pepper, mixed vegetables and molasses.

• Turn heat to HIGH and cook for 1 to 2 hours.

• Serve over chow mein noodles. Serves 4 to 6.

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Chicken and pasta

1 (16 ounce) package frozen whole green beans,

thawed

.5 kg

1 onion, chopped

1 cup fresh mushroom halves

240 ml

3 boneless, skinless chicken breast halves

1 (15 ounce) can Italian stewed tomatoes

425 g

1 teaspoon chicken bouillon granules

5 ml

1 teaspoon minced garlic

5 ml

1 teaspoon Italian seasoning

5 ml

1 (8 ounce) package fettuccine

227 g

1 (4 ounce) package grated parmesan cheese

114 g

• Place green beans, onion and mushrooms in sprayed

4-quart (4 L) slow cooker.

• Cut chicken into 1-inch (2.5 cm) pieces and place over vegetables.

• In small bowl, combine stewed tomatoes, chicken

bouillon, garlic and Italian seasoning. Pour over chicken.

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

• Cook fettuccine according to package directions

and drain.

• Serve chicken over fettuccine sprinkled with parmesan cheese. Serves 4.

TIP: Add ¼ cup (60 ml) butter to make this dish have a
richer taste.

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Chicken and Vegetables

4 - 5 boneless, skinless chicken breast halves

2 teaspoons seasoned salt

10 ml

1 (16 ounce) package frozen broccoli,

cauliflower and carrots, thawed

.5 kg

1 (10 ounce) can cream of celery soup

280 g

1 (8 ounce) package shredded cheddar- Jack cheese 227 g

• Cut chicken into strips, sprinkle with seasoned salt and place in sprayed slow cooker.

• In large bowl, combine vegetables, celery soup and half cheese and mix well. Spoon over chicken breasts.

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

• About 10 minutes before serving, sprinkle remaining cheese on top of casserole. Serves 4 to 6.

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Chicken Curry over Rice

3 large boneless, skinless chicken breast halves

½ cup chicken broth

120 ml

1 (10 ounce) can cream of chicken soup

227 g

1 onion, coarsely chopped

1 sweet red bell pepper, julienne

¼ cup golden raisins

60 ml

1½ teaspoons curry powder

7 ml

¼ teaspoon ground ginger

1 ml

• Cut chicken into thin strips and place in sprayed

5 to 6-quart (5 L) slow cooker. Combine broth, soup, onion, bell pepper, raisins, curry powder and ginger and mix well. Pour over chicken.

• Cover and cook on LOW for 3 to 4 hours. Serve over hot, cooked rice. Serves 4.

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Chicken Delicious

5 - 6 boneless skinless chicken breast halves

1 (16 ounce) package frozen broccoli florets,

thawed

.5 kg

1 sweet red bell pepper, julienned

1 (16 ounce) jar parmesan-mozzarella cheese

creation sauce

.5 kg

3 tablespoons sherry

45 ml

• In skillet, brown chicken breasts and place in sprayed, 5 to 6-quart (5 L) oval slow cooker.

• Place broccoli florets on plate, remove much of stem and discard.

• In bowl combine broccoli florets, bell pepper, cheese sauce and sherry and mix well. Spoon over chicken

breasts.

• Cover and cook on LOW for 4 to 5 hours. Serve over hot, buttered noodles. Serves 4 to 6.

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Chicken Delight

¾ cup white rice

180 ml

1 (14 ounce) can chicken broth

396 g

1 (1 ounce) package dry onion soup mix

28 g

1 sweet red bell pepper, seeded, chopped

2 (10 ounce) cans cream of celery soup

2 (280 g)

¾ cup white cooking wine

180 ml

4 - 6 boneless skinless chicken breast halves

1 (3 ounce) package fresh parmesan cheese

84 g

• In bowl, combine rice, broth, soup mix, bell pepper, celery soup, ¾ cup (180 ml) water, wine and several

sprinkles of black pepper and mix well. (Make sure to mix soup well with liquids.)

• Spray, 6-quart (6 L) oval slow cooker and place chicken breasts in cooker.

• Pour rice-soup mixture over chicken breasts.

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

• One hour before serving, sprinkle parmesan cheese over chicken. Serves 4 to 6.

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Chicken Dinner

1 cup rice

240 ml

1 tablespoon chicken seasoning

15 ml

1 (1 ounce) packet dry onion soup mix

28 g

1 green bell pepper, seeded, chopped

1 (4 ounce) jar diced pimentos, drained

113 g

¾ teaspoon dried basil

4 ml

1 (14 ounce) can chicken broth

396 g

1 (10 ounce) can cream of chicken soup

280 g

5 - 6 boneless, skinless chicken breast halves

• In bowl, combine rice, chicken seasoning, onion soup mix, bell pepper, pimentos, basil, broth, ½ cup (120 ml) water and chicken soup and mix well.

• Place chicken breasts in sprayed, oval slow cooker and cover with rice mixture.

• Cover and cook on LOW for 6 to 7 hours.

Serves 4 to 6.

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Chicken Fajitas

2 pounds boneless, skinless chicken breast halves 1 kg
1 onion, thinly sliced

1 sweet red bell pepper, cored, seeded, julienned

1 teaspoon ground cumin

5 ml

1½ teaspoons chili powder

7 ml

1 tablespoon lime juice

15 ml

½ cup chicken broth

120 ml

8 - 10 warm flour tortillas

Guacamole