Fix-It and Forget-It Christmas Cookbook (84 page)

Cooking Time: 3½-4½ hours

Ideal slow cooker size: 4-qt.

10¾-oz. can cream of chicken soup

3 Tbsp. flour

½ tsp. salt

¼ tsp. pepper

dash cayenne pepper

1 lb. boneless chicken thighs, uncooked and cut in pieces

1 rib celery, chopped

½ cup chopped green bell pepper

¼ cup chopped onions

9-oz. bag frozen peas, thawed

1. Combine soup, flour, salt, pepper, and cayenne pepper in slow cooker.

2. Stir in chicken, celery, green pepper, and onion.

3. Cover. Cook on Low 3-4 hours, or until chicken and vegetables are as tender as you like them.

4. Stir in peas.

5. Cover. Cook 30 minutes longer.

Serving suggestion: Serve in
pastry cups
or over
rice
,
waffles
, or
toast
.

Savory Chicken, Meal #1

Shari Mast

Harrisonburg, VA

Makes 8-10 servings

Prep. Time: 10 minutes

Cooking Time: 4-5 hours

Ideal slow cooker size: 5-qt.

4 boneless, skinless chicken breast halves

4 skinless chicken quarters

10¾-oz. can cream of chicken soup

1 Tbsp. water

¼ cup chopped sweet red peppers

1 Tbsp. chopped fresh parsley,
or
1 tsp. dried parsley

1 Tbsp. lemon juice

½ tsp. paprika

1. Layer chicken in slow cooker.

2. Combine remaining ingredients in bowl. Pour over chicken.

3. Cover. Cook on High 4-5 hours, or until chicken is tender.

Savory Chicken, Meal #2

Shari Mast

Harrisonburg, VA

Makes 8-10 servings

Prep. Time: 30 minutes

Cooking Time: 3¼-4¼ hours

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

leftover chicken and broth from Savory Chicken, Meal #1

2 carrots

1 rib celery

2 medium-sized onions

2 Tbsp. flour
or
cornstarch

¼ cup cold water

1. For a second Savory Chicken Meal, pick leftover chicken off bone. Set aside.

2. Return remaining broth to slow cooker. Stir in thinly sliced carrots and celery, and onions cut up in chunks.

3. Cover. Cook 3-4 hours on High.

4. In small bowl, mix flour or cornstarch with cold water. When smooth, stir into hot broth.

4. Stir in cut-up chicken. Heat 15-20 minutes, or until broth thickens and chicken is hot.

Serving suggestion: Serve over
rice
or
pasta
.

Creamy Chicken and Vegetables

Dawn M. Propst

Levittown, PA

Makes 4 servings

Prep. Time: 10 minutes

Cooking Time: 5-6 hours

Ideal slow cooker size: 4-qt.

10¾-oz. can cream of mushroom soup,
divided

4 boneless, skinless chicken breast halves

16-oz. pkg. frozen vegetable medley (broccoli, cauliflower, and carrots), thawed and drained

½ tsp. salt

⅛-¼ tsp. pepper

1 cup shredded cheddar cheese,
divided

1. Pour small amount of soup in bottom of slow cooker.

2. Add chicken breasts, vegetables, and seasonings.

3. Mix in ½ cup cheddar cheese. Stir in remaining soup.

4. Cover. Cook on Low 5-6 hours, or until vegetables are cooked and chicken is no longer pink.

5. Sprinkle with remaining cheese 10-15 minutes before serving.

Chicken Alfredo

Dawn M. Propst

Levittown, PA

Makes 4-6 servings

Prep. Time: 20 minutes

Cooking Time: 6 hours

Ideal slow cooker size: 4-qt.

16-oz. jar Alfredo sauce,
divided

4-6 boneless, skinless chicken breast halves

8 ozs. dry noodles, cooked

4-oz. can mushroom pieces and stems, drained

1 cup shredded mozzarella cheese,
or
½ cup grated Parmesan cheese

1. Pour about one-third of Alfredo sauce in bottom of slow cooker.

2. Add chicken and cover with remaining sauce.

3. Cover. Cook on Low 6 hours, or until chicken is tender but not dry.

4. Fifteen minutes before serving, add noodles and mushrooms to cooker ingredients, mixing well.

5. Sprinkle top with cheese. Dish is ready to serve when cheese is melted.

Serving suggestion: Serve with
green salad
and
Italian bread
.

Creamy Chicken and Noodles

Rhonda Burgoon

Collingswood, NJ

Makes 4-6 servings

Prep. Time: 25 minutes

Cooking Time: 4¼-9¼ hours

Ideal slow cooker size: 4-qt.

2 cups sliced carrots

1½ cups chopped onions

1 cup sliced celery

2 Tbsp. snipped fresh parsley

bay leaf

3 medium-sized chicken legs and thighs (about 2 lbs.), skin removed

2 10¾-oz. cans cream of chicken soup

½ cup water

1 tsp. dried thyme

1 tsp. salt

¼ tsp. pepper

1 cup peas

1. Place carrots, onions, celery, parsley, and bay leaf in slow cooker.

2. Arrange chicken on top of vegetables.

3. Combine soup, water, thyme, salt, and pepper in bowl. Pour over chicken and vegetables.