Easy Slow Cooker Cookbook (24 page)

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scrumptious Chicken Breasts

There is a lot of delicious sauce.

5 - 6 boneless, skinless chicken breast halves

1 teaspoon chicken seasoning

5 ml

1 (10 ounce) can cream of chicken soup

280 g

1 (10 ounce) can broccoli-cheese soup

280 g

½ cup white cooking wine

120 ml

• Place breast halves, sprinkled with black pepper and chicken seasoning, in sprayed oval slow cooker.

• In saucepan, combine soups and wine and heat enough to mix well. Pour over chicken.

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

• Serve chicken and sauce over hot, cooked noodles.

Serves 4 to 6.

TIP: This is great served with roasted garlic, oven-baked
Italian toast.

TIP: If chicken breasts are very large, cut in half lengthwise.

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smothered Chicken Breasts

4 boneless, skinless chicken breast halves

1 (10 ounce) can French onion soup

280 g

2 teaspoons chicken seasoning

10 ml

1 (4 ounce) jar sliced mushrooms, drained

114 g

1 cup shredded mozzarella cheese

240 ml

Chopped green onions

• In skillet brown each chicken breast and place in sprayed, oval slow cooker.

• Pour onion soup over chicken and sprinkle black pepper and chicken seasoning over chicken breasts.

• Place mushrooms and cheese over chicken breasts.

• Cover and cook on LOW for 4 to 5 hours. To give this chicken a really nice touch when ready to serve, sprinkle some chopped green onions over each serving. Serves 4.

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southwestern Chicken pot

6 boneless, skinless chicken breast halves

1 teaspoon ground cumin

5 ml

1 teaspoon chili powder

5 ml

1 (10 ounce) can cream of chicken soup

280 g

1 (10 ounce) can fiesta nacho cheese soup

280 g

1 cup salsa

240 ml

• In sprayed, oval slow cooker, place chicken breasts sprinkled with cumin, chili powder and a little salt

and pepper.

• In saucepan, combine soups and salsa. Heat just

enough to mix and pour over chicken breasts. Cover and cook on LOW for 6 to 7 hours. Serve over hot, cooked

rice with warmed, flour tortillas spread with butter.

Serves 4 to 6.

sweet-and-sour Chicken

6 boneless, skinless chicken breast halves

Oil

1 (1 ounce) packet dry onion soup mix

28 g

1 (6 ounce) can frozen orange juice concentrate,

thawed

168 g

• In skillet, brown chicken breasts in little oil and place in large, sprayed slow cooker.

• In bowl, combine onion soup mix, orange juice

concentrate and ½ cup (120 ml) water and pour over

chicken. Cover and cook on LOW for 3 to 5 hours.

Serves 4 to 6.

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sunday Chicken

4 large boneless, skinless chicken breast halves

Chicken seasoning

4 slices American cheese

1 (10 ounce) can cream of celery soup

280 g

½ cup sour cream

120 ml

1 (6 ounce) box chicken stuffing mix

168 g

½ cup (1 stick) butter, melted

120 ml

• Wash and dry chicken breasts with paper towels and

place in sprayed, oval slow cooker. Sprinkle each breast with chicken seasoning.

• Place slice of cheese over each chicken breast.

• Combine celery soup and sour cream, mix well and

spoon over chicken and cheese.

• Sprinkle chicken stuffing mix over top of cheese. Drizzle melted butter over stuffing mix.

• Cover and cook on LOW for 5 to 6 hours. Serves 4.

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Tasty Chicken-Rice and Veggies

4 boneless, skinless chicken breast halves

2 (10 ounce) jars sweet-and-sour sauce

2(280 g)

1 (16 ounce) package frozen broccoli, cauliflower and carrots,
thawed

.5 kg

1 (10 ounce) package frozen baby peas, thawed

280 g

2 cups sliced celery 480ml

1 (6 ounce) package parmesan-butter mix

168 g

¹⁄3 cup toasted, slivered almonds 80ml

• Cut cchicken in 1-inch (2.5cm) strips.

• Combine pieces, sweet-and-sour sauce and all vegetables in sprayed 6-quart (6L) slow cooker.

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

• When ready to serve, cook parmesan-butter rice

according to directions on package and fold in almonds

• Serve chicken and vegetables over hot, cooked rice.

Serves 4.

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Honey-Baked Chicken

2 small fryer chickens, quartered

½ cup (1 stick) butter, melted

120 ml

²⁄3 cup honey

160 ml

¼ cup dijon-style mustard

60 ml

1 teaspoon curry powder

5 ml

• Place chicken pieces in large slow cooker, skin-side up and sprinkle a little salt over chicken.

• In bowl, combine butter, honey, mustard and curry

powder and mix well.

• Pour butter-mustard mixture over chicken quarters.

• Cover and cook on LOW for 6 to 8 hours. Baste chicken once during cooking. Serves 6 to 8.

Tangy Chicken

1 large fryer chicken, quartered

2 tablespoons butter

30 ml

½ cup Heinz 57® sauce

120 ml

1 (15 ounce) can stewed tomatoes

425 g

• Wash, dry chicken quarters with paper towels and place in large slow cooker.

• In saucepan, combine butter, 57 sauce and stewed

tomatoes. Heat just until butter melts and ingredients mix well. Pour over chicken.

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

Serves 4 to 6.

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Chicken with Orange sauce

1 whole chicken, quartered

½ cup plus 2 tablespoons flour

120 ml/

30 ml

½ teaspoon ground nutmeg

2 ml

½ teaspoon cinnamon

2 ml

2 large sweet potatoes, peeled, sliced

1 (8 ounce) can pineapple chunks with juice

227 g

1 (10 ounce) can cream of chicken soup

280 g

²⁄3 cup orange juice

160 ml

• Wash and dry chicken quarters with paper towels. In bowl combine ½ cup (120 ml) flour, nutmeg and

cinnamon and coat chicken. Place sweet potatoes and

pineapple in large, sprayed slow cooker. Arrange chicken on top.

• In bowl, combine chicken soup, orange juice and

remaining flour and pour over chicken.

• Cover and cook on LOW for 7 to 9 hours or on HIGH

for 3 to 4 hours.

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

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Tasty Chicken and Veggies

1 (2½ - 3 pound) whole chicken, quartered

1.2 kg

1 (16 ounce) package baby carrots

.5 kg

4 potatoes, peeled, sliced

3 ribs celery, sliced

1 onion, peeled, sliced

1 cup Italian salad dressing

240 ml

²⁄3 cup chicken broth

160 ml

• Rinse, dry and place chicken quarters in sprayed

6-quart (6 L) slow cooker with carrots, potatoes, celery and onion.

• Pour salad dressing and chicken broth over chicken and vegetables. Cover and cook on LOW for 6 to 8 hours.

Serves 4 to 6.

TIP: When serving, garnish with sprigs of fresh parsley.

“Baked” Chicken

1 cup white rice

240 ml

2 (10 ounce) cans cream of chicken soup

2 (280 g)

1 (14 ounce) can chicken broth

1 (396 g)

1(1.2 ounce) packet dry onion soup mix

1 (28 g)

1 chicken, quartered packet

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

• In saucepan, combine chicken soup, broth, 2 soup cans water (500 mL) and onion soup mix and mix well. Heat

just enough to mix ingredients.

• Spoon half over rice and place 4 chicken quarters in slow cooker. Spoon remaining soup mixture over chicken.

Cover and cook on LOW for 5 to 6 hours.

Serves 4 to 6.

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