Easy Slow Cooker Cookbook (23 page)

cheese creation

.5 kg

6 boneless, skinless chicken breast halves

1 (16 ounce) box frozen French-style green beans,

thawed

.5 kg

½ cup slivered almonds, toasted

120 ml

• Spray, oval slow cooker and pour in 2½ cups (600 ml) water, rice and seasoning packet and stir well. Spoon in cheese creation and mix well. Place chicken breasts in slow cooker and cover with green beans. Cover and cook on LOW for 3 to 5 hours. When ready to serve, sprinkle with slivered almonds. Serves 4 to 6.

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Here’s the stuff

5 boneless, skinless chicken breast halves

2 (10 ounce) cans cream of chicken soup

280 g

1 (6 ounce) box chicken stuffing mix

168 g

1 (16 ounce) package frozen green peas, thawed

.5 kg

• Place chicken breasts in 6-quart (6 L) slow cooker and spoon soups over chicken.

• Combine stuffing mix with ingredients on package

directions, include seasoning packet and spoon over

chicken and soup.

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

• Sprinkle drained green peas over top of stuffing. Cover and cook additional 45 to 50 minutes.

Serves 4 to 5.

TIP: Use 1 (10 ounce/280 g) can cream of chicken soup and
1 (10 ounce/280 g) can fiesta nacho soup for a nice
variation.

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Mushroom Chicken

4 boneless, skinless chicken breasts halves

1 (15 ounce) can tomato sauce

425 g

2 (4 ounce) cans sliced mushrooms, drained

2 (114 g)

1 (10 ounce) package frozen seasoning blend

onions and peppers

280 g

2 teaspoons Italian seasoning

10 ml

1 teaspoon minced garlic

5 ml

• In skillet brown chicken breasts and place in oval slow cooker.

• In bowl combine tomato sauce, mushrooms, onions,

peppers, Italian seasoning, minced garlic and ¼ cup

(60 ml) water and spoon over chicken breasts.

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

Orange Chicken

6 boneless, skinless chicken breast halves

1 (12 ounce) jar orange marmalade

340 g

1 (8 ounce) bottle Russian salad dressing

227 g

1 (1 ounce) packet dry onion soup mix

28 g

• Place chicken breasts in oval slow cooker. Combine orange marmalade, dressing, soup mix and ¾ cup

(180 ml) water and stir well.

• Spoon mixture over chicken breasts. Cover and cook on LOW for 4 to 6 hours. Serves 4 to 6.

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Oregano Chicken

½ cup (1 stick) butter, melted

120 ml

1 (1 ounce) packet dry Italian salad dressing

28 g

1 tablespoon lemon juice

15 ml

4 - 5 boneless, skinless chicken breast halves

2 tablespoons dried oregano

30 ml

• In bowl, combine butter, dressing and lemon juice and mix well. Place chicken breasts in large, sprayed slow cooker. Spoon butter-lemon juice mixture over chicken.

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

• One hour before serving, baste chicken with pan juices and sprinkle oregano over chicken. Serves 4 to 6.

Quick-Fix Chicken

4 - 6 boneless, skinless chicken breast halves

1 (8 ounce) carton sour cream

225 g

¼ cup soy sauce

60 ml

2 (10 ounce) cans French onion soup

2 (280 g)

• Wash and dry chicken with paper towels and place in sprayed, oval slow cooker. Combine sour cream, soy

sauce and onion soup, stir and mix well.

• Cover and cook on LOW for 5 to 6 hours if chicken

breasts are large; 3 to 4 hours if breasts are medium.

Serves 4 to 6.

TIP: Serve chicken and sauce with hot, buttered rice or mashed
potatoes.

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perfect Chicken Breasts

1 (2.5 ounce) jar dried beef

70 g

6 small boneless, skinless chicken breast halves

6 slices bacon

2 (10 ounce) cans golden mushroom soup

2 (280 g)

• Line bottom of oval slow cooker with slices of dried beef and overlap some.

• Roll each chicken breast with slice of bacon and secure with toothpick. Place in slow cooker, overlapping as

little as possible.

• Combine mushroom soup and ½ cup (120 ml) water or

milk and spoon over chicken breasts.

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

4 to 6.

When cooked, you wil have a great “gravy” that is
wonderful served over noodles or rice.

picante Chicken

4 boneless, skinless chicken breast halves

1 green bell pepper, seeded, cut in rings

1 (16 ounce) jar picante sauce

.5 kg

¹⁄3 cup packed brown sugar

80 ml

1 tablespoon mustard

15 ml

• Place chicken breasts in slow cooker with bell pepper rings over top of chicken. Combine picante, brown

sugar and mustard and spoon over top of chicken. Cover and cook on LOW for 4 to 5 hours. Serves 4.

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Russian Chicken

1 (8 ounce) bottle Russian salad dressing

227 g

1 (16 ounce) can whole cranberry sauce

.5 kg

1 (1 ounce) packet dry onion soup mix

28 g

4 chicken quarters, skinned

• In bowl, combine salad dressing, cranberry sauce,

½ cup (120 ml) water and soup mix. Stir well to get all lumps out of soup mix.

• Place 4 chicken pieces in sprayed, 6-quart (6 L) oval slow cooker and spoon dressing-cranberry mixture over

chicken.

• Cover and cook on LOW for 4 to 5 hours. Serve sauce and chicken over hot, cooked rice. Serves 4 to 6.

TIP: Use 6 chicken breasts if you don’t want to cut-up a chicken.

so-Good Chicken

4 - 5 boneless, skinless chicken breast halves

1 (10 ounce) can golden mushroom soup

280 g

1 cup white cooking wine

240 ml

1 (8 ounce) carton sour cream

227 g

• Wash, dry chicken breasts with paper towels and sprinkle a little salt and pepper over each.

• In bowl, whisk together mushroom soup, wine and sour cream and mix well. Spoon over chicken breasts. Cover and cook on LOW for 5 to 7 hours. Serves 4 to 6.

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Winter Dinner

1 pound chicken tenderloins

.5 kg

1 pound polish sausage

.5 kg

2 onions, chopped

1 (31 ounce) can pork and beans with liquid

1 kg

1 (15 ounce) can ranch-style beans, drained

425 g

1 (15 ounce) can great northern beans

425 g

1 (15 ounce) can butter beans, drained

425 g

1 cup ketchup

240 ml

1 cup packed brown sugar

240 ml

1 tablespoon vinegar

15 ml

6 slices bacon, cooked, crumbled

• In skillet, brown chicken slices in a little oil and place in large, sprayed slow cooker. Add sausage, cut in 1-inch (2.5 cm) pieces, onions, 4 cans beans, ketchup, brown

sugar and vinegar and stir gently.

• Cover and cook on LOW for 7 to 8 hours or on HIGH

for 3 hours 30 minutes to 4 hours. When ready to serve, sprinkle crumbled bacon over top. Serves 4 to 6.

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savory Chicken Fettuccine

2 pounds boneless, skinless chicken thighs, cubed 1 kg
½ teaspoon garlic powder

2 ml

1 sweet red bell pepper, chopped

2 ribs celery, chopped

1 (10 ounce) can cream of celery soup

280 g

1 (10 ounce) can cream of chicken soup

280 g

1 (8 ounce) package cubed Velveeta® cheese

227 g

1 (4 ounce) jar diced pimentos

114 g

1 (16 ounce) package spinach fettuccine

.5 kg

• Place cubed chicken pieces in slow cooker. Sprinkle with garlic powder, ½ teaspoon (2 ml) pepper, bell pepper and celery. Top with condensed soups.

• Cover and cook on HIGH for 4 to 6 hours or until

chicken juices are clear. Stir in cheese and pimentos.

Cover and cook until cheese melts.

• Cook fettuccine according to package directions and drain. Place fettuccine in serving bowl and spoon

chicken over fettuccine. Serve hot. Serves 4 to 6.

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