Read Easy Slow Cooker Cookbook Online
Authors: Barbara C. Jones
Tags: #Cooking, #Methods, #Quick & Easy, #Slow Cooking
CHICKeN
saffron Rice and Chicken
1 fryer-broiler chicken, quartered
½ teaspoon garlic powder
2 ml
1 (14 ounce) can chicken broth
396 g
1 onion, chopped
1 green and 1 yellow bell pepper, cored, seeded,
quartered
1 (4 ounce) jar pimentos, drained
114 g
¹⁄3 cup prepared bacon bits
80 ml
2 tablespoons butter, melted
30 ml
1 (5 ounce) package saffron yellow rice mix
143 g
• Sprinkle chicken with garlic powder and a little salt and pepper.
• In skillet, brown chicken quarters in little oil. Place chicken in sprayed, oval slow cooker and pour broth in slow cooker.
• Combine, onion, bell peppers, pimentos and bacon bits and spoon over chicken quarters.
• Cover and cook on LOW for 4 to 5 hours.
• Carefully remove chicken quarters from cooker, stir in rice mix and butter and return chicken to cooker.
• Cover and cook 1 hour or until rice is tender.
Serves 4 to 6.
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CHICKeN
lemon Chicken
1 (2½ - 3 pound) chicken, quartered
1.2 kg
1 teaspoon dried oregano
5 ml
2 teaspoons minced garlic
10 ml
2 tablespoons butter
30 ml
¼ cup lemon juice
60 ml
• Season chicken quarters with salt, pepper and oregano and rub garlic on chicken.
• In skillet, brown chicken quarters on all sides in butter and transfer to sprayed, oval slow cooker.
• Add 1⁄3 cup (80 ml) water to skillet, scrape bottom and pour over chicken.
• Cover and cook on LOW for 6 to 8 hours.
• At last hour of cooking, pour lemon juice over chicken, finish cooking. Serves 4 to 6.
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CHICKeN
Chicken Coq Vin
1 large fryer chicken, quartered, skinned
Oil
10 - 12 small white onions, peeled
½ pound whole mushrooms
227 g
1 teaspoon minced garlic
5 ml
½ teaspoon dried thyme leaves
2 ml
10 - 12 small new potatoes with peels
1 (10 ounce) can chicken broth
280 g
1 cup burgundy wine
240 ml
6 bacon slices, cooked, crumbled
• In skillet, brown chicken quarters on both sides and set aside.
• Place white onions, whole mushrooms, garlic and thyme in sprayed, oval slow cooker.
• Add chicken quarters, potatoes, chicken broth and a little salt and pepper.
• Cover and cook on LOW for 8 to 10 hours or on HIGH
for 3 to 4 hours.
• During last hour, turn heat to HIGH, add wine and
continue cooking.
• Sprinkle crumbled bacon over chicken before serving.
Serves 4 to 6.
181
CHICKeN
Chicken Cacciatore
2 onions, thinly sliced
1 (2½ - 3) pound fryer chicken, quartered
1.2 kg
2 (6 ounce) cans tomato paste
2 (168 g)
1 (4 ounce) can sliced mushrooms
114 g
1½ teaspoons minced garlic
7 ml
½ teaspoon dried basil
2 ml
2 teaspoons oregano leaves
10 ml
²⁄3 cup dry white wine
160 ml
• Place sliced onions in sprayed, oval slow cooker.
Wash, dry chicken quarters with paper towels and place in slow cooker.
• In bowl, combine tomato paste, mushrooms, garlic, basil, oregano and wine and pour over chicken quarters. Cover and cook on LOW for 7 to 8 hours or on HIGH for 4
hours. Serves 4 to 6.
Taco Chicken
3 cups cooked, chopped chicken
710 ml
1 (1 ounce) packet taco seasoning
28 g
1 cup white rice
240 ml
2 cups chopped celery
480 ml
1 green bell pepper, seeded, chopped
2 (15 ounce) cans Mexican stewed tomatoes
2 (425 g)
• Combine chicken, taco seasoning, rice, celery, bell pepper and stewed tomatoes and mix well. Pour into
5-quart (5 L) slow cooker. Cover and cook on LOW for
4 to 5 hours. Serves 4 to 6.
TIP: This is a great recipe for leftover chicken.
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CHICKeN
Monterey Bake
6 (6 inch) corn tortillas
6 (15 cm)
3 cups leftover cubed chicken
710 ml
1 (10 ounce) package frozen whole kernel corn
280 g
1 (15 ounce) can pinto beans with liquid
425 g
1 (16 ounce) hot jar salsa
.5 kg
¼ cup sour cream
60 ml
1 tablespoon flour
15 ml
3 tablespoons snipped fresh cilantro
45 ml
1 (8 ounce) package shredded 4-cheese blend
227 g
• Cut tortillas into 6 wedges. In sprayed slow cooker, place half of tortillas wedges.
• Place remaining wedges on baking pan, bake about 10
minutes at 250° (121° C) and set aside.
• Layer chicken, corn and beans over tortillas in cooker.
• In bowl combine salsa, sour cream, flour and cilantro and pour over corn and beans.
• Cover and cook on LOW for 3 to 4 hours.
• When ready to serve, place baked tortillas wedges on top of each serving. Serves 4 to 6.
183
CHICKeN
Chicken and stuffing
1 (10 ounce) can cream of chicken soup
280 g
2 stalks celery, sliced
½ cup (1 stick) butter, melted
120 ml
3 cups cooked, cubed chicken
710 ml
1 (16 ounce) package frozen broccoli, corn and
red peppers
.5 kg
1 (8 ounce) box cornbread stuffing mix
227 g
• In large mixing bowl, combine chicken soup, celery, butter, chicken, vegetables, stuffing mix and 1⁄3 cup (80
ml) water. Mix well and transfer to 5 or 6-quart (5 L) slow cooker.
• Cover and cook on LOW for 5 to 6 hours. Serves 4 to 6.
TIP: This is a great recipe for leftover chicken.
Chicken and everything Good
2 (10 ounce) cans cream of chicken soup
2 (280 g)
¹⁄3 cup (²⁄3 stick) butter, melted
80 ml
3 cups cooked, cubed chicken
710 ml
1 (16 ounce) package frozen broccoli, corn and
red peppers
.5 kg
1 (10 ounce) package frozen green peas
280 g
1 (8 ounce) package cornbread stuffing mix
227 g
• Spray, large slow cooker. In mixing bowl, combine soup, melted butter and 1⁄3 cup (80 ml) water and mix well.
Add chicken, vegetables and stuffing mix and stir well.
Spoon mixture into cooker. Cover and cook on LOW
for 5 to 6 hours or on HIGH for 2 hours 30 minutes to
3 hours.
Serves 4 to 6.
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CHICKeN
Chicken Alfredo
1½ pounds boneless, skinless chicken thighs, cut
into strips
.7 kg
2 ribs celery, sliced diagonally
1 sweet red bell pepper, cored, seeded, julienned
1 (16 ounce) jar alfredo sauce
.5 kg
3 cups fresh broccoli florets
710 ml
1 (8 ounce) package fettuccine or linguine
227 g
1 (4 ounce) package shredded parmesan cheese
114 g
• Cut chicken into strips.
• In sprayed 4 to 5-quart (4 L) slow cooker, layer chicken, celery and bell pepper.
• Pour alfredo sauce evenly over vegetables.
• Cover and cook on LOW for 5 to 6 hours.
• About 30 minutes before serving, turn heat to HIGH
and add broccoli florets to chicken-alfredo mixture.
• Cover and cook additional 30 minutes.
• Cook pasta according to package directions and drain.
• Just before serving pour pasta into cooker, mix and sprinkle parmesan cheese on top. Serves 4 to 6.
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CHICKeN
sweet and spicy Chicken
2 pounds chicken thighs
1 kg
¾ cup chili sauce
180 ml
¾ cup packed brown sugar
180 ml
1 (1 ounce) packet dry onion soup mix
28 g
⅛ teaspoon cayenne pepper
.5 ml
• Spray 5-quart (5 L) slow cooker and arrange chicken pieces in bottom of cooker. Combine chili sauce, brown sugar, dry onion soup mix, cayenne pepper and ¼ cup