Easy Slow Cooker Cookbook (19 page)

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.

133

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.

134

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.

136

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 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.

137

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