Free Easy Slow Cooker Cookbook by Barbara C. Jones

slices to rice mixture.
    Delicious Risotto Rice
    1½ cups Italian risotto rice
    360 ml
    3 (14 ounce) cans chicken broth
    3 (396 g)
    3 tablespoons butter, melted
    45 ml
    1½ cups sliced, fresh mushrooms
    360 ml
    1 cup sliced celery
    240 ml
    • In 4 to 5-quart (4 L) slow cooker, combine rice, broth, butter, mushrooms and celery.
    • Cover and cook on LOW for 2 to 3 hours or until rice is tender. Serves 4 to 6.
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    VeGeTABles
    Crunchy Couscous
    When rice is boring, try couscous.
    1 (10 ounce) box original plain couscous
    280 g
    2 cups sliced celery
    480 ml
    1 sweet red bell pepper, chopped
    1 yellow bell pepper, chopped
    1 (16 ounce) jar creamy alfredo sauce
    .5 kg
    • In 5-quart (5 L) slow cooker, combine couscous, celery, chopped bell peppers, alfredo sauce and
    1½ cups (360 ml) water and mix well.
    • Cover and cook on LOW for 2 hours, stir once or twice.
    Check slow cooker to make sure celery and peppers are
    cooked, but still crunchy. Serves 4 to 6.
    Carnival Couscous
    1 (5.7 ounce) box herbed-chicken couscous
    155 g
    1 red bell pepper, julienned
    1 green bell pepper, julienned
    2 small yellow squash, sliced
    1 (16 ounce) package frozen mixed vegetables,

    thawed
    .5 kg
    1 (10 ounce) can French onion soup
    280 g
    ¼ cup (½ stick) butter, melted
    60 ml
    ½ teaspoon seasoned salt
    2 ml
    • In sprayed slow cooker, combine all ingredients with 1½
    cups (360 ml) water and mix well.
    • Cover and cook on LOW for 2 to 4 hours. Serves 4.
    132

    VeGeTABles
    Cheese-spaghetti and spinach
    1 (7 ounce) box ready-cut spaghetti
    198 g
    2 tablespoons butter
    30 ml
    1 (8 ounce) carton sour cream
    227 g
    1 cup shredded cheddar cheese
    240 ml
    1 (8 ounce) package Monterey Jack cheese, divided 227 g 1 (12 ounce) package frozen, chopped spinach,

    thawed, very well drained
    340 g
    1 (6 ounce) can cheddar french-fried onions
    168 g
    • Cook spaghetti according to package directions, drain and stir in butter until it melts.
    • In large bowl, combine sour cream, cheddar cheese, half Monterey Jack cheese, spinach and half can onions.
    • Fold into spaghetti and spoon into sprayed slow cooker.
    • Cover and cook on LOW for 2 to 4 hours.
    • When ready to serve, sprinkle remaining Jack cheese and fried onion rings over top. Serves 4.
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    VeGeTABles
    st. pat’s Noodles
    1 (12 ounce) package medium noodles
    340 g
    1 cup half-and-half cream
    240 ml
    1 (10 ounce) package frozen chopped spinach,

    thawed
    280 g
    6 tablespoons (¾ stick) butter, melted
    90 ml
    2 teaspoons seasoned salt
    10 ml
    1½ cups shredded cheddar-Monterey Jack cheese 360 ml
    • In saucepan, cook noodles according to package
    directions and drain.
    • Place in 5 to 6-quart (5 L) slow cooker.
    Add half-and-half cream, spinach, butter and seasoned
    salt and stir until they blend well.
    • Cover and cook on LOW for 2 to 3 hours.
    • When ready to serve, fold in cheese. Serves 4.
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    CHICKeN

    CHICKeN
    Chicken Olé
    6 boneless, skinless chicken breast halves
    1 (8 ounce) package cream cheese, softened
    227g
    1 (16 ounce) jar salsa
    .5 kg
    2 teaspoons cumin
    10 ml
    1 bunch fresh green onions with tops, chopped
    • Pound chicken breasts to flatten. In mixing bowl, beat cream cheese until smooth, add salsa, cumin and onions and mix gently.
    • Place heaping spoonfuls of cream cheese mixture on each chicken breast and roll. (There will be leftover cream cheese mixture.)
    • Place chicken breast seam side-down in sprayed slow cooker. Spoon remaining cream cheese mixture over
    each chicken roll.
    • Cover and cook on LOW for 5 to 6 hours.
    Serves 4 to 6.
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    CHICKeN
    Chicken for the Gods
    1¾ cups flour
    420 ml
    scant 2 tablespoons dry mustard
    30 ml
    6 boneless, skinless chicken breast halves
    2 tablespoons oil
    30 ml
    1 (10 ounce) can chicken-rice soup
    280 g
    • Place flour and mustard in shallow bowl and dredge
    chicken to coat all sides.
    • In skillet, brown chicken breasts in oil. Place all breasts in 6-quart (6 L) oval slow cooker.
    • Pour chicken