Free Easy Slow Cooker Cookbook by Barbara C. Jones Page A

and rice soup over chicken and add about ¼ cup (60 ml) water.
    • Cover and cook on LOW for 6 to 7 hours.
    Serves 4 to 6.
    Apricot Chicken
    6 boneless, skinless chicken breasts halves
    1 (12 ounce) jar apricot preserves
    340g
    1 (8 ounce) bottle Catalina dressing
    227 g
    1 (1 ounce) packet dry onion soup mix
    28 g
    • Place chicken in sprayed 6-quart (6 L) slow cooker.
    • Combine apricot preserves, Catalina dressing, onion soup mix and ¼ cup (60 ml) water and stir well. Cover chicken breasts with sauce mixture.
    • Cover and cook on LOW for 5 to 6 hours.
    Serves 4 to 6.
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    CHICKeN
    Artichoke-Chicken pasta
    1½ pounds boneless, skinless chicken breast

    tenders
    .7 kg
    1 (15 ounce) can artichoke hearts, quartered
    425 g
    ¾ cup chopped, roasted, red peppers
    180 ml
    1 (8 ounce) package American cheese, shredded
    227 g
    1 tablespoon white wine Worcestershire sauce
    15 ml
    1 (10 ounce) can cream of chicken soup
    280 g
    1 (8 ounce) package shredded cheddar cheese
    227 g
    4 cups hot, cooked bow-tie pasta
    1 l
    • In slow cooker, combine chicken tenders, artichoke, roasted peppers, American cheese, Worcestershire sauce and soup and mix well.
    • Cover and cook on LOW for 6 to 8 hours. About
    20 minutes before serving, fold in cheddar cheese, hot pasta and a little salt and pepper. Serves 4.
    Broccoli-Rice Chicken
    1¼ cups converted rice
    300 ml
    2 pounds boneless, skinless chicken breast halves 1 kg Dried parsley
    1 (1.8 ounce) packet cream of broccoli soup mix
    70 g
    1 (14 ounce) can chicken broth
    396 g
    • Place rice in lightly sprayed slow cooker. Cut chicken into slices and put over rice. Sprinkle with parsley and a little pepper.
    • In saucepan, combine soup mix and chicken broth and 1
    cup (240 ml) water. Heat just enough to mix well. Pour over chicken and rice. Cover and cook on LOW for 6 to 8 hours. Serves 4 to 6.
    138

    CHICKeN
    Bacon-Wrapped Chicken
    1 (2.5 ounce) jar dried beef
    70 g
    6 boneless, skinless chicken breast halves
    6 slices bacon
    2 (10 ounce) cans golden mushroom soup
    2 (280 g)
    1 (6 ounce) package parmesan-butter rice, cooked 168 g
    • Place dried beef sliced in 5-quart (5 L) slow cooker.
    • Roll each chicken breast half in slice of bacon and place over dried beef.
    • In saucepan heat soup and 1⁄3 cup (80 ml) water just enough to mix well and pour over chicken.
    • Cover and cook on LOW for 7 to 8 hours.
    • Serve over hot, cooked rice. Serves 4 to 6.
    139
    CHICKeN
    Broccoli-Cheese Chicken
    4 boneless, skinless chicken breast halves
    2 tablespoons butter, melted
    30 ml
    1 (10 ounce) can broccoli-cheese soup
    280 g
    ¼ cup milk
    60 ml
    1 (10 ounce) package frozen broccoli spears
    280 g
    • Dry chicken breasts with paper towels and place in
    sprayed, oval slow cooker.
    • In bowl, combine melted butter, soup and milk and
    spoon over chicken. Cover and cook on LOW for
    4 to 6 hours.
    • Remove cooker lid and place broccoli over chicken.
    Cover and cook an additional 1 hour. Serve over hot,
    buttered rice. Serves 4.
    Cream Cheese Chicken
    4 boneless, skinless chicken breast halves
    2 tablespoons butter, melted
    30 ml
    1 (10 ounce) can cream of mushroom soup
    280 g
    2 tablespoons dried Italian salad dressing
    30 ml
    ½ cup sherry
    120 ml
    1 (8 ounce) package cream cheese, cubed
    227 g
    • Wash chicken breasts, dry with paper towels and brush melted butter over chicken. Place in sprayed, oval slow cooker and add remaining ingredients.
    • Cover and cook on LOW for 6 to 7 hours. Serve over hot, buttered noodles. Serves 4.
    140

    CHICKeN
    Chicken and Noodles
    2 pounds boneless, skinless chicken breast halves 1 kg ¼ cup cornstarch
    60 ml
    1⁄3 cup soy sauce
    80 ml
    2 onions, chopped
    3 ribs celery, sliced diagonally
    1 sweet red bell pepper, julienned
    2 (14 ounce) cans mixed Chinese vegetables,

    drained
    2 (396 g)
    ¼ cup molasses
    60 ml
    • Place chicken breasts and 2 cups (480 ml) water in
    sprayed slow cooker. Cover and cook on LOW for 3 to
    4 hours. At least 1 hour before