Easy Slow Cooker Cookbook (19 page)

Read Easy Slow Cooker Cookbook Online

Authors: Barbara C. Jones

Tags: #Cooking, #Methods, #Quick & Easy, #Slow Cooking

BOOK: Easy Slow Cooker Cookbook
5.11Mb size Format: txt, pdf, ePub

60 ml

½ teaspoon seasoned salt

2 ml

• In sprayed slow cooker, combine all ingredients with 1½

cups (360 ml) water and mix well.

• Cover and cook on LOW for 2 to 4 hours. Serves 4.

132

VeGeTABles

Cheese-spaghetti and spinach

1 (7 ounce) box ready-cut spaghetti

198 g

2 tablespoons butter

30 ml

1 (8 ounce) carton sour cream

227 g

1 cup shredded cheddar cheese

240 ml

1 (8 ounce) package Monterey Jack cheese, divided 227 g
1 (12 ounce) package frozen, chopped spinach,

thawed, very well drained

340 g

1 (6 ounce) can cheddar french-fried onions

168 g

• Cook spaghetti according to package directions, drain and stir in butter until it melts.

• In large bowl, combine sour cream, cheddar cheese, half Monterey Jack cheese, spinach and half can onions.

• Fold into spaghetti and spoon into sprayed slow cooker.

• Cover and cook on LOW for 2 to 4 hours.

• When ready to serve, sprinkle remaining Jack cheese and fried onion rings over top. Serves 4.

133

VeGeTABles

st. pat’s Noodles

1 (12 ounce) package medium noodles

340 g

1 cup half-and-half cream

240 ml

1 (10 ounce) package frozen chopped spinach,

thawed

280 g

6 tablespoons (¾ stick) butter, melted

90 ml

2 teaspoons seasoned salt

10 ml

1½ cups shredded cheddar-Monterey Jack cheese 360 ml

• In saucepan, cook noodles according to package

directions and drain.

• Place in 5 to 6-quart (5 L) slow cooker.

Add half-and-half cream, spinach, butter and seasoned

salt and stir until they blend well.

• Cover and cook on LOW for 2 to 3 hours.

• When ready to serve, fold in cheese. Serves 4.

134

CHICKeN

CHICKeN

Chicken Olé

6 boneless, skinless chicken breast halves

1 (8 ounce) package cream cheese, softened

227g

1 (16 ounce) jar salsa

.5 kg

2 teaspoons cumin

10 ml

1 bunch fresh green onions with tops, chopped

• Pound chicken breasts to flatten. In mixing bowl, beat cream cheese until smooth, add salsa, cumin and onions and mix gently.

• Place heaping spoonfuls of cream cheese mixture on each chicken breast and roll. (There will be leftover cream cheese mixture.)

• Place chicken breast seam side-down in sprayed slow cooker. Spoon remaining cream cheese mixture over

each chicken roll.

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

Serves 4 to 6.

136

CHICKeN

Chicken for the Gods

1¾ cups flour

420 ml

scant 2 tablespoons dry mustard

30 ml

6 boneless, skinless chicken breast halves

2 tablespoons oil

30 ml

1 (10 ounce) can chicken-rice soup

280 g

• Place flour and mustard in shallow bowl and dredge

chicken to coat all sides.

• In skillet, brown chicken breasts in oil. Place all breasts in 6-quart (6 L) oval slow cooker.

• Pour chicken and rice soup over chicken and add about ¼ cup (60 ml) water.

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

Serves 4 to 6.

Apricot Chicken

6 boneless, skinless chicken breasts halves

1 (12 ounce) jar apricot preserves

340g

1 (8 ounce) bottle Catalina dressing

227 g

1 (1 ounce) packet dry onion soup mix

28 g

• Place chicken in sprayed 6-quart (6 L) slow cooker.

• Combine apricot preserves, Catalina dressing, onion soup mix and ¼ cup (60 ml) water and stir well. Cover chicken breasts with sauce mixture.

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

Serves 4 to 6.

137

CHICKeN

Artichoke-Chicken pasta

1½ pounds boneless, skinless chicken breast

tenders

.7 kg

1 (15 ounce) can artichoke hearts, quartered

425 g

¾ cup chopped, roasted, red peppers

180 ml

1 (8 ounce) package American cheese, shredded

227 g

1 tablespoon white wine Worcestershire sauce

15 ml

1 (10 ounce) can cream of chicken soup

280 g

1 (8 ounce) package shredded cheddar cheese

227 g

4 cups hot, cooked bow-tie pasta

1 l

• In slow cooker, combine chicken tenders, artichoke, roasted peppers, American cheese, Worcestershire sauce and soup and mix well.

• Cover and cook on LOW for 6 to 8 hours. About

20 minutes before serving, fold in cheddar cheese, hot pasta and a little salt and pepper. Serves 4.

Broccoli-Rice Chicken

1¼ cups converted rice

300 ml

2 pounds boneless, skinless chicken breast halves 1 kg
Dried parsley

1 (1.8 ounce) packet cream of broccoli soup mix

70 g

1 (14 ounce) can chicken broth

396 g

• Place rice in lightly sprayed slow cooker. Cut chicken into slices and put over rice. Sprinkle with parsley and a little pepper.

• In saucepan, combine soup mix and chicken broth and 1

cup (240 ml) water. Heat just enough to mix well. Pour over chicken and rice. Cover and cook on LOW for 6 to 8 hours. Serves 4 to 6.

138

CHICKeN

Bacon-Wrapped Chicken

1 (2.5 ounce) jar dried beef

70 g

6 boneless, skinless chicken breast halves

6 slices bacon

2 (10 ounce) cans golden mushroom soup

2 (280 g)

1 (6 ounce) package parmesan-butter rice, cooked 168 g

• Place dried beef sliced in 5-quart (5 L) slow cooker.

• Roll each chicken breast half in slice of bacon and place over dried beef.

• In saucepan heat soup and 1⁄3 cup (80 ml) water just enough to mix well and pour over chicken.

• Cover and cook on LOW for 7 to 8 hours.

• Serve over hot, cooked rice. Serves 4 to 6.

139

CHICKeN

Broccoli-Cheese Chicken

4 boneless, skinless chicken breast halves

2 tablespoons butter, melted

30 ml

1 (10 ounce) can broccoli-cheese soup

280 g

¼ cup milk

60 ml

1 (10 ounce) package frozen broccoli spears

280 g

• Dry chicken breasts with paper towels and place in

sprayed, oval slow cooker.

• In bowl, combine melted butter, soup and milk and

spoon over chicken. Cover and cook on LOW for

4 to 6 hours.

• Remove cooker lid and place broccoli over chicken.

Cover and cook an additional 1 hour. Serve over hot,

buttered rice. Serves 4.

Cream Cheese Chicken

4 boneless, skinless chicken breast halves

2 tablespoons butter, melted

30 ml

1 (10 ounce) can cream of mushroom soup

280 g

2 tablespoons dried Italian salad dressing

30 ml

½ cup sherry

120 ml

1 (8 ounce) package cream cheese, cubed

227 g

• Wash chicken breasts, dry with paper towels and brush melted butter over chicken. Place in sprayed, oval slow cooker and add remaining ingredients.

• Cover and cook on LOW for 6 to 7 hours. Serve over hot, buttered noodles. Serves 4.

140

Other books

Moving Mars by Greg Bear
Unhooking the Moon by Gregory Hughes
Touch of a Thief by Mia Marlowe
Blood Relations by Chris Lynch
The Sheik's Secret Bride by Mallery, Susan
Californium by R. Dean Johnson
THE GATE KEEPER by GABRIEL, JULES
Head Full of Mountains by Brent Hayward
Ember Flowers by April Worth