Easy Slow Cooker Cookbook by Barbara C. Jones Page B

wine and heat just
    enough to mix thoroughly.
    • Pour over chicken breasts and sprinkle with parmesan cheese.
    • Cover and cook on LOW for 6 to 7 hours.
    • Serve over hot, buttered rice. Serves 4 to 5.
    156

    CHICKeN
    Creamed Chicken and Vegetables
    4 large boneless, skinless chicken breast halves
    1 (10 ounce) can cream of chicken soup
    280 g
    1 (16 ounce) package frozen peas and carrots,

    thawed
    .5 kg
    1 (12 ounce) jar chicken gravy
    340 g
    • Cut chicken in thin slices. Spray 6-quart (6 L) slow cooker.
    • Pour soup and ½ cup (120 ml) water into slow cooker, mix and add chicken slices.
    • Sprinkle a little salt and lots of pepper over chicken and soup.
    • Cover and cook on LOW for 4 to 5 hours.
    • Add peas, carrots, chicken gravy and another ½ cup (120
    ml) water. Increase heat to HIGH and cook for about 1
    hour or until peas and carrots are tender.
    • Serve over large, refrigerated buttermilk biscuits or over Texas toast (thick slices of bread). Serves 4.
    157
    CHICKeN
    Creamy salsa Chicken
    4 - 5 boneless, skinless chicken breast halves
    1 (1 ounce) packet dry taco seasoning mix
    28 g
    1 cup salsa
    240 ml
    ½ cup sour cream
    120 ml
    • Place chicken breasts in sprayed 5 to 6-quart (5 L) slow cooker and add ¼ cup (60 ml) water.
    • Sprinkle taco seasoning mix over chicken and top with salsa. Cook on LOW for 5 to 6 hours.
    • When ready to serve, remove chicken breasts and place on platter. Stir sour cream into salsa sauce and spoon over chicken breasts. Serves 4 to 5.
    Delightful Chicken and Veggies
    4 - 5 boneless, skinless chicken breast halves
    1 (15 ounce) can whole kernel corn, drained
    425 g
    1 (10 ounce) box frozen green peas, thawed
    280 g
    1 (16 ounce) jar alfredo sauce
    .5 kg
    1 teaspoon chicken seasoning
    5 ml
    1 teaspoon minced garlic
    5 ml
    • Brown chicken breasts in skillet and place in sprayed, oval slow cooker. Combine corn, peas, alfredo sauce, ¼
    cup (60 ml) water, chicken seasoning and minced garlic and spoon mixture over chicken breasts.
    • Cover and cook on LOW for 4 to 5 hours. Serve over hot, cooked pasta. Serves 4 to 5.
    158

    CHICKeN
    slow Cooker Cordon Bleu
    4 boneless, skinless chicken breast halves
    4 slices cooked ham
    4 slices swiss cheese, softened
    1 (10 ounce) can cream of chicken soup
    280 g
    ¼ cup milk
    60 ml

• Place chicken breasts on cutting board and pound until breast halves are thin.
    • Place ham and cheese slices on chicken breasts, roll and secure with toothpick.
    • Arrange chicken rolls in sprayed 4-quart (4 L) slow cooker.
    • Pour chicken soup with milk into saucepan, heat just enough to mix well and pour over chicken rolls.
    • Cover and cook on LOW for 4 to 5 hours.
    • Serve over hot, cooked noodles and cover with sauce from soup. Serves 4.
    159

    CHICKeN
    Delicious Chicken pasta
    1 pound chicken tenders
    .5 kg
    lemon-herb chicken seasoning
    3 tablespoons butter
    45 ml
    1 onion, coarsely chopped
    1 (15 ounce) can diced tomatoes
    425 g
    1 (10 ounce) can golden mushroom soup
    280 g
    1 (8 ounce) box angel hair pasta
    227 g
    • Pat chicken tenders dry with several paper towels and sprinkle ample amount of chicken seasoning. Melt
    butter in large skillet, brown chicken and place in oval slow cooker. Pour remaining butter and seasonings over chicken and cover with onion.
    • In separate bowl, combine diced tomatoes and
    mushroom soup and pour over chicken and onions.
    Cover and cook on LOW for 4 to 5 hours. When ready
    to serve, cook pasta according to package directions.
    Serve chicken and sauce over pasta. Serves 4.
    160

    CHICKeN
    Farmhouse supper
    1 (8 ounce) package medium noodles
    227 g
    4 - 5 boneless, skinless chicken breast halves
    1 (14 ounce) can chicken broth
    396 g
    2 cups sliced celery
    480 ml
    2 onions, chopped
    1 green bell pepper, seeded, chopped
    1 red bell pepper, seeded, chopped
    1 (10 ounce) can cream of chicken soup
    280 g
    1 (10 ounce) can cream of mushroom soup
    280 g
    1 cup shredded 4-cheese blend
    240 ml
    • Cook