Fix-It and Forget-It Christmas Cookbook (79 page)

3-4-lb. chicken, cut-up

salt to taste

pepper to taste

paprika to taste

garlic salt to taste

6-oz. can tomato paste

½ cup beer

3-oz. jar stuffed olives with liquid

1. Wash chicken. Sprinkle all over with salt, pepper, paprika, and garlic salt. Place in slow cooker.

2. Combine tomato paste and beer in small bowl. Pour over chicken.

3. Scatter olives over chicken. Pour liquid into cooker.

4. Cover. Cook on Low 5 hours or on High 3 hours.

Serving suggestion: Serve over
rice
or
noodles
, along with
salad
and
cornbread
, and
sherbet
for dessert.

Note:

This is chicken with a Spanish flair. This easy supper is quick, too, by slow-cooker standards, if you use the high temperature. Let your slow cooker be the chef.

Dad’s Spicy Chicken Curry

Tom & Sue Ruth

Lancaster, PA

Makes 8 servings

Prep. Time: 25 minutes

Cooking Time: 6-8 hours

Ideal slow cooker size: 6- to 7-qt.

4 lbs. chicken pieces, with bones in

water

2 onions, diced

10-oz. pkg. frozen chopped spinach, thawed and squeezed dry

1 cup plain yogurt

2-3 diced red potatoes

3 tsp. salt

1 tsp. garlic powder

1 tsp. ground ginger

1 tsp. ground cumin

1 tsp. ground coriander

1 tsp. pepper

1 tsp. ground cloves

1 tsp. ground cardamom

1 tsp. ground cinnamon

½ tsp. chili powder

1 tsp. red pepper flakes

3 tsp. turmeric

1. Place chicken in large slow cooker. Cover with water.

2. Cover. Cook on High 2 hours, or until tender.

3. Drain chicken. Remove from slow cooker. Cool briefly and cut/shred into small pieces.

4. Return chicken to slow cooker.

5. Stir in all remaining ingredients.

6. Cover. Cook on Low 4-6 hours, or until potatoes are tender.

Serving suggestion: Serve on
rice
. Accompany with
fresh mango slices
or
mango chutney
.

Variation:

Substitute 5 tsp. curry powder for the garlic powder, ginger, cumin, coriander, and pepper.

Delicious Chicken with Curried Cream Sauce

Jennifer J. Gehman

Harrisburg, PA

Makes 4-6 servings

Prep. Time: 25 minutes

Cooking Time: 3-5 hours

Ideal slow cooker size: 4-qt.

4-6 boneless, skinless, chicken breasts,
or
legs and thighs

oil

salt to taste

pepper to taste

10¾-oz. can cream of chicken soup

½ cup mayonnaise

1-2 Tbsp. curry powder

½ tsp. salt

⅛ tsp. pepper

1 lb. fresh,
or
15-oz. can, asparagus spears

½-1 cup shredded cheddar cheese

1. Brown chicken on all sides in skillet in oil. Season with salt and pepper. Place in slow cooker.

2. Combine soup, mayonnaise, curry powder, salt, and pepper in bowl. Pour over chicken.

3. Cover. Cook on High 3 hours or on Low 5 hours.

4. If using fresh asparagus, steam lightly until just tender. If using canned asparagus, drain asparagus.

5. Place asparagus in bottom of serving dish.

6. Cover asparagus with chicken and sauce.

7. Sprinkle with cheese.

Serving suggestion: Serve with
egg noodles
or
white rice
. Add another
cooked vegetable
, along with
fruit salad
,
applesauce
, or
mandarin oranges
, as side dishes.

Curried Chicken

Marlene Bogard

Newton, KS

Makes 5 servings

Prep. Time: 20 minutes

Cooking Time: 4¼-6¼ hours

Ideal slow cooker size: 5-qt.

2½-3½-lb. fryer chicken, cut up

salt to taste

pepper to taste

1 Tbsp. curry powder

1 garlic clove, crushed
or
minced

1 Tbsp. melted butter

½ cup chicken broth,
or
1 chicken bouillon cube dissolved in ½ cup water

2 Tbsp. onion, chopped fine

29-oz. can sliced peaches

½ cup pitted prunes

3 Tbsp. cornstarch

3 Tbsp. cold water

1. Sprinkle chicken with salt and pepper. Arrange in slow cooker.

2. Combine curry, garlic, butter, broth, and onions in bowl.

3. Drain peaches, reserving syrup. Add ½ cup syrup to curry mixture. Pour over chicken.

4. Cover. Cook on Low 4-6 hours.

5. Remove chicken pieces from cooker to platter. Keep warm.

6. Turn cooker on High. Stir in prunes.

7. Dissolve cornstarch in cold water in small bowl. Stir into hot sauce in cooker.

8. Cover. Cook on High 10 minutes, or until thickened.

9. Stir in peaches and cooked chicken.

Serving suggestion: Serve over
rice
. Offer
peanuts
,
shredded coconut
, and
fresh pineapple chunks
as condiments.

Lemon Chicken

Judy Newman

St. Mary’s, Ontario Canada

Makes 10-12 servings

Prep. Time: 25 minutes

Cooking Time: 3-4 hours

Ideal slow cooker size: 5-qt.

¼-½ cup flour

1 tsp. salt

5-6 lbs. chicken, cut into pieces

2-4 Tbsp. oil,
divided

1 can frozen lemonade concentrate, thawed

3 Tbsp. brown sugar

1 Tbsp. ketchup

1 Tbsp. vinegar

2 Tbsp. cold water

2 Tbsp. cornstarch

1. Combine flour and salt in a shallow bowl. Dredge chicken pieces in it, one at a time.

2. Place 2 Tbsp. oil in large skillet. Brown several pieces of chicken in oil at a time. Be careful not to crowd the skillet, or the chicken will steam and not brown. Continue until all pieces are browned on both sides, adding more oil as necessary.