Fix-It and Forget-It Christmas Cookbook (31 page)

Cooking Time: 2-3 hours

Ideal slow cooker size: 4-qt.

3 15-oz. cans white beans, undrained

16-oz. can sauerkraut, drained and rinsed

1 lb. link sausage, sliced thin

¼ cup brown sugar

½ cup ketchup

1. Combine all ingredients in slow cooker.

2. Cover. Cook on High 2-3 hours.

Serving suggestion: Serve with
cornbread
,
applesauce
, and/or
cole slaw
.

Tip:

Add some tomato juice or water if you prefer a thinner soup.

Jambalaya

Mary Ann Lefever

Lancaster, PA

Makes 10-12 servings

Prep. Time: 30 minutes

Cooking Time: 2-3 hours

Ideal slow cooker size: 4- to 5-qt.

1 lb. hot,
or
mild, Italian sausage, removed from casings

½ cup chopped celery

1 cup chopped onion

½ cup chopped green bell pepper

1 tsp. minced garlic

16-oz. can chopped,
or
diced, tomatoes

12-oz. can chicken broth

6-oz. can tomato juice

½ cup long-grain rice, uncooked

¼ tsp. black pepper

14 drops hot pepper sauce,
or
to taste,
optional

1 chicken breast, cooked, cut into small pieces,
or
2 cups leftover cooked turkey

½ lb. uncooked medium shrimp, peeled

1. Brown sausage in skillet with celery and onions, breaking up sausage as it cooks. When the meat is no longer pink, drain off drippings.

2. Spoon meat, celery, and onion into slow cooker.

3. Add green pepper, garlic, tomatoes, broth, tomato juice, rice, pepper, and hot sauce if you wish to cooker. Stir together well.

4. Cover. Cook on Low 2-3 hours, or until rice has cooked tender.

5. Five minutes before end of cooking time, stir in cooked chicken and shrimp.

6. Cover and cook 5 more minutes.

Serving suggestion: Serve with plenty of cooked
rice
.

Note:

This has become our traditional Christmas dish ever since we stopped doing a big sit-down meal. With family coming at different times during the day, a slow-cooker Jambalaya is perfect.

White Chicken Chili

Jewel Showalter

Landisville, PA

Makes 6-8 servings

Prep. Time: 25 minutes

Cooking Time: 3½-5 hours

Ideal slow cooker size: 5-qt.

2 whole skinless chicken breasts

6 cups water

2 chopped onions

2 garlic cloves, minced

1 Tbsp. oil

2-4 4¼-oz. cans chopped green chilies, drained, depending on your taste preference

1-2 diced jalapeño peppers

2 tsp. ground cumin

1½ tsp. dried oregano

¼ tsp. cayenne pepper

½ tsp. salt

3-lb. can navy beans, undrained

1-2 cups shredded cheese

sour cream

salsa

1. Place chicken in slow cooker. Add 6 cups water.

2. Cover. Cook on Low 3-4 hours, or until chicken is tender but not dry.

3. Remove chicken from slow cooker. When cool enough to handle, cube and set aside.

4. Sauté onions and garlic in oil in skillet. Add chilies, jalapeño peppers, cumin, oregano, pepper, and salt. Sauté 2 minutes. Transfer to broth in slow cooker.

5. Add navy beans.

6. Cover. Cook on Low 30-60 minutes.

7. Right before serving add chicken and cheese.

8. Serve topped with sour cream and salsa.

Serving suggestion:
Cornbread
and/or
corn chips
are good go-alongs with this Chili.

Variation:

If you want to use dried beans, use 3 cups navy beans. Cover with water in saucepan, soaking overnight. In the morning, drain and cover with fresh water. Cook in saucepan over low heat, 7-8 hours, or until tender. Drain off excess moisture and stir into chicken and broth.

White Chili

Rebecca Plank Leichty

Harrisonburg, VA

Makes 6-8 servings

Prep. Time: 15 minutes

Cooking Time: 4-10 hours

Ideal slow cooker size: 5-qt.

15-oz. can chickpeas,
or
garbanzo beans, undrained

15-oz. can small northern beans, undrained

15-oz. can pinto beans, undrained

1 qt. frozen corn,
or
2 1-lb. bags frozen corn

1½ cups shredded cooked chicken

2 Tbsp. minced onion

1 red bell pepper, diced

3 tsp. minced garlic

3 tsp. ground cumin

½ tsp. salt

½ tsp. dried oregano

2 15-oz. cans chicken broth

1. Combine all ingredients in slow cooker.

2. Cover. Cook on Low 8-10 hours or on High 4-5 hours.

Serving suggestion: Serve with warmed
tortilla chips
topped with melted
cheddar cheese
.

Variation:

For more zip, add 2 tsp. chili powder, or one or more chopped jalapeño peppers, to Step 1.

Italian Chicken Chili

Betty K. Drescher
, Quakertown, PA

Makes 8 servings

Prep. Time: 20-30 minutes • Cooking Time: 6¾ hours

Ideal slow cooker size: 5-qt.

½ lb. loose Italian sausage, hot,
or
sweet

1 tsp. olive oil

1 lb. boneless, skinless chicken breasts, uncooked and cut into 1” cubes

28-oz. can crushed tomatoes, undrained

28-oz. can diced tomatoes, undrained

15-oz. can white kidney,
or
cannellini, beans, rinsed and drained

2 celery ribs, chopped

1 cup onions, chopped

1 small red bell pepper, chopped

½ cup chicken broth

2 Tbsp. chili powder

2 tsp. dried oregano

2 tsp. minced garlic

2 tsp. dried thyme

1 medium zucchini, diced

1 cup sliced fresh mushrooms