Fix-It and Forget-It Revised and Updated: 700 Great Slow Cooker Recipes (21 page)

Ideal slow-cooker size: 4-qt.

2 whole boneless, skinless chicken breasts, cubed

1 onion, chopped

1 garlic clove, minced

2 carrots, sliced

2 ribs celery, chopped

2 medium potatoes, cubed

1 tsp. mixed dried herbs

⅓ cup tomato sauce

12-oz. can cream-style corn

14-oz. can whole kernel corn

3 cups chicken stock

¼ cup chopped Italian parsley

1 tsp. salt

¼ tsp. pepper

1. Combine all ingredients except parsley, salt, and pepper in slow cooker.

2. Cover. Cook on Low 8-9 hours, or until chicken is tender.

3. Add parsley and seasonings 30 minutes before serving.

Chicken Corn Chowder

Janie Steele

Moore, OK

Makes 6-8 servings

Prep Time: 10-15 minutes (with pre-cooked chicken)

Cooking Time: 1½ hours

Ideal slow-cooker size: 3- to 4-qt.

2 8-oz. pkgs. cream cheese

2 cups evaporated milk

14½-oz. can tomatoes with green chilies

1 lb. frozen corn

4 boneless, skinless chicken breast halves, cooked and chopped

12 oz. cheddar cheese, shredded,
divided

salt to taste

pepper to taste

hot sauce to taste,
optional

1. Combine cream cheese, milk, tomatoes with chilies, and corn in slow cooker.

2. Cover. Cook on Low 1 hour.

3. Stir in chicken. Cover. Cook 30 more minutes, or until heated through.

3. Stir in ⅔ of shredded cheese. Cover. Continue cooking until cheese is melted.

4. Add salt and pepper to taste and hot sauce to taste if you wish.

Serving suggestion: Garnish individual serving bowls with remaining shredded
cheddar cheese
.

Chicken Barley Chili

Colleen Heatwole

Burton, MI

Makes 10 servings

Prep Time: 20 minutes

Cooking Time: 6-8 hours

Ideal slow-cooker size: 6-qt.

2 14½-oz. cans tomatoes

16-oz. jar salsa

1 cup quick-cooking barley, uncooked

3 cups water

14½-oz. can chicken broth

15½-oz. can black beans, rinsed and drained

3 cups cooked chicken,
or
turkey, cubed

15¼-oz. can whole-kernel corn, undrained

1-3 tsp. chili powder, depending on how hot you like your chili

1 tsp. cumin

1. Combine all ingredients in slow cooker.

2. Cover. Cook on Low 6-8 hours, or until barley is tender.

Serving suggestion: Serve in individual soup bowls topped with
sour cream
and shredded
cheese
.

Chili, Chicken, Corn Chowder

Jeanne Allen

Rye, CO

Makes 6-8 servings

Prep. Time: 15 minutes

Cooking Time: 4 hours

Ideal slow-cooker size: 4-qt.

1 large onion, diced

1 garlic clove, minced

1 rib celery, finely chopped

¼ cup oil

2 cups frozen,
or
canned, corn

2 cups cooked, deboned, diced chicken

4-oz. can diced green chilies

½ tsp. black pepper

2 cups chicken broth

salt to taste

1 cup half-and-half

1. In saucepan, sauté onion, garlic, and celery in oil until limp.

2. Stir in corn, chicken, and chilies. Sauté for 2-3 minutes.

3. Combine all ingredients except half-and-half in slow cooker.

4. Cover. Heat on Low 4 hours.

5. Stir in half-and-half before serving. Do not boil, but be sure cream is heated through.

White Chili

Esther Martin

Ephrata, PA

Makes 8 servings

Prep. Time: 15 minutes

Cooking Time: 4-10 hours

Ideal slow-cooker size: 5-qt.

3 15-oz. cans Great Northern beans, drained

8 oz. cooked and shredded chicken breasts

1 cup chopped onions

1½ cups chopped yellow, red,
or
green, bell peppers

2 jalapeno chili peppers, stemmed, seeded, and chopped,
optional

2 garlic cloves, minced

2 tsp. ground cumin

½ tsp. salt

½ tsp. dried oregano

3½ cups chicken broth

1. Combine all ingredients in slow cooker.

2. Cover. Cook on Low 8-10 hours, or on High 4-5 hours.

Serving suggestion: Ladle into bowls and top individual servings with
sour cream
, shredded
cheddar cheese
, and
tortilla chips
.

Southwest Chicken and White Bean Soup

Karen Ceneviva

Seymour, CT

Makes 6 servings

Prep Time: 15 minutes

Cooking Time: 4-10 hours

Ideal slow-cooker size: 3½-qt.

1 Tbsp. vegetable oil

1 lb. boneless, skinless chicken breasts, cut into 1-inch cubes

1¾ cups chicken broth

1 cup chunky salsa

3 cloves garlic, minced

2 Tbsp. cumin

15½-oz. can small white beans, drained and rinsed

1 cup frozen corn

1 large onion, chopped

1. Heat oil in 10-inch skillet over medium to high heat. Add chicken and cook until it is well browned on all sides. Stir frequently to prevent sticking.

2. Mix broth, salsa, garlic, cumin, beans, corn, and onion in slow cooker. Add chicken. Stir well.

3. Cover. Cook 8-10 hours on Low or 4-5 hours on High.

Chicken Tortilla Soup

Becky Harder

Monument, CO

Makes 6-8 servings

Prep. Time: 5-10 minutes

Cooking Time: 8 hours

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

4 chicken breast halves

2 15-oz. cans black beans, undrained

2 15-oz. cans Mexican stewed tomatoes,
or
Rotel tomatoes

1 cup salsa (mild, medium,
or
hot, whichever you prefer)

4-oz. can chopped green chilies

14½-oz. can tomato sauce

1. Combine all ingredients in large slow cooker.

2. Cover. Cook on Low 8 hours.

3. Just before serving, remove chicken breasts and slice into bite-sized pieces. Stir into soup.

Serving suggestion: To serve, put a handful of
tortilla chips
in each individual soup bowl. Ladle soup over chips. Top with shredded
cheese
.