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

serving, remove chicken and cut into bite-size pieces.
    • In bowl, combine cornstarch and soy sauce and mix well.
    Stir into slow cooker. Add onions, celery, bell pepper, mixed vegetables and molasses.
    • Turn heat to HIGH and cook for 1 to 2 hours.
    • Serve over chow mein noodles. Serves 4 to 6.
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    CHICKeN
    Chicken and pasta
    1 (16 ounce) package frozen whole green beans,

    thawed
    .5 kg
    1 onion, chopped
    1 cup fresh mushroom halves
    240 ml
    3 boneless, skinless chicken breast halves
    1 (15 ounce) can Italian stewed tomatoes
    425 g
    1 teaspoon chicken bouillon granules
    5 ml
    1 teaspoon minced garlic
    5 ml
    1 teaspoon Italian seasoning
    5 ml
    1 (8 ounce) package fettuccine
    227 g
    1 (4 ounce) package grated parmesan cheese
    114 g
    • Place green beans, onion and mushrooms in sprayed
    4-quart (4 L) slow cooker.
    • Cut chicken into 1-inch (2.5 cm) pieces and place over vegetables.
    • In small bowl, combine stewed tomatoes, chicken
    bouillon, garlic and Italian seasoning. Pour over chicken.
    • Cover and cook on LOW for 5 to 6 hours.
    • Cook fettuccine according to package directions
    and drain.
    • Serve chicken over fettuccine sprinkled with parmesan cheese. Serves 4.
    TIP: Add ¼ cup (60 ml) butter to make this dish have a richer taste.
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    CHICKeN
    Chicken and Vegetables
    4 - 5 boneless, skinless chicken breast halves
    2 teaspoons seasoned salt
    10 ml
    1 (16 ounce) package frozen broccoli,

    cauliflower and carrots, thawed
    .5 kg
    1 (10 ounce) can cream of celery soup
    280 g
    1 (8 ounce) package shredded cheddar- Jack cheese 227 g
    • Cut chicken into strips, sprinkle with seasoned salt and place in sprayed slow cooker.
    • In large bowl, combine vegetables, celery soup and half cheese and mix well. Spoon over chicken breasts.
    • Cover and cook on LOW for 4 to 5 hours.
    • About 10 minutes before serving, sprinkle remaining cheese on top of casserole. Serves 4 to 6.
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    CHICKeN
    Chicken Curry over Rice
    3 large boneless, skinless chicken breast halves
    ½ cup chicken broth
    120 ml
    1 (10 ounce) can cream of chicken soup
    227 g
    1 onion, coarsely chopped
    1 sweet red bell pepper, julienne
    ¼ cup golden raisins
    60 ml
    1½ teaspoons curry powder
    7 ml
    ¼ teaspoon ground ginger
    1 ml
    • Cut chicken into thin strips and place in sprayed
    5 to 6-quart (5 L) slow cooker. Combine broth, soup, onion, bell pepper, raisins, curry powder and ginger and mix well. Pour over chicken.
    • Cover and cook on LOW for 3 to 4 hours. Serve over hot, cooked rice. Serves 4.
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    CHICKeN
    Chicken Delicious
    5 - 6 boneless skinless chicken breast halves
    1 (16 ounce) package frozen broccoli florets,

    thawed
    .5 kg
    1 sweet red bell pepper, julienned
    1 (16 ounce) jar parmesan-mozzarella cheese

    creation sauce
    .5 kg
    3 tablespoons sherry
    45 ml
    • In skillet, brown chicken breasts and place in sprayed, 5 to 6-quart (5 L) oval slow cooker.
    • Place broccoli florets on plate, remove much of stem and discard.
    • In bowl combine broccoli florets, bell pepper, cheese sauce and sherry and mix well. Spoon over chicken
    breasts.
    • Cover and cook on LOW for 4 to 5 hours. Serve over hot, buttered noodles. Serves 4 to 6.
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    CHICKeN
    Chicken Delight
    ¾ cup white rice
    180 ml
    1 (14 ounce) can chicken broth
    396 g
    1 (1 ounce) package dry onion soup mix
    28 g
    1 sweet red bell pepper, seeded, chopped
    2 (10 ounce) cans cream of celery soup
    2 (280 g)
    ¾ cup white cooking wine
    180 ml
    4 - 6 boneless skinless chicken breast halves
    1 (3 ounce) package fresh parmesan cheese
    84 g
    • In bowl, combine rice, broth, soup mix, bell pepper, celery soup, ¾ cup (180 ml) water, wine and several
    sprinkles of black pepper and mix well. (Make sure to mix soup well with liquids.)
    • Spray, 6-quart (6 L) oval slow cooker and place chicken breasts in cooker.
    • Pour rice-soup mixture over chicken breasts.
    • Cover and cook on LOW for 4 to 6 hours.
    • One hour before serving, sprinkle parmesan cheese over chicken.