oval slow cooker. Sprinkle each breast with chicken seasoning.
• Place slice of cheese over each chicken breast.
• Combine celery soup and sour cream, mix well and
spoon over chicken and cheese.
• Sprinkle chicken stuffing mix over top of cheese. Drizzle melted butter over stuffing mix.
• Cover and cook on LOW for 5 to 6 hours. Serves 4.
174
CHICKeN
Tasty Chicken-Rice and Veggies
4 boneless, skinless chicken breast halves
2 (10 ounce) jars sweet-and-sour sauce
2(280 g)
1 (16 ounce) package frozen broccoli, cauliflower and carrots, thawed
.5 kg
1 (10 ounce) package frozen baby peas, thawed
280 g
2 cups sliced celery 480ml
1 (6 ounce) package parmesan-butter mix
168 g
¹⁄3 cup toasted, slivered almonds 80ml
• Cut cchicken in 1-inch (2.5cm) strips.
• Combine pieces, sweet-and-sour sauce and all vegetables in sprayed 6-quart (6L) slow cooker.
• Cover and cook on LOW for 4 to 6 hours.
• When ready to serve, cook parmesan-butter rice
according to directions on package and fold in almonds
• Serve chicken and vegetables over hot, cooked rice.
Serves 4.
175
CHICKeN
Honey-Baked Chicken
2 small fryer chickens, quartered
½ cup (1 stick) butter, melted
120 ml
²⁄3 cup honey
160 ml
¼ cup dijon-style mustard
60 ml
1 teaspoon curry powder
5 ml
• Place chicken pieces in large slow cooker, skin-side up and sprinkle a little salt over chicken.
• In bowl, combine butter, honey, mustard and curry
powder and mix well.
• Pour butter-mustard mixture over chicken quarters.
• Cover and cook on LOW for 6 to 8 hours. Baste chicken once during cooking. Serves 6 to 8.
Tangy Chicken
1 large fryer chicken, quartered
2 tablespoons butter
30 ml
½ cup Heinz 57® sauce
120 ml
1 (15 ounce) can stewed tomatoes
425 g
• Wash, dry chicken quarters with paper towels and place in large slow cooker.
• In saucepan, combine butter, 57 sauce and stewed
tomatoes. Heat just until butter melts and ingredients mix well. Pour over chicken.
• Cover and cook on LOW for 5 to 6 hours.
Serves 4 to 6.
176
CHICKeN
Chicken with Orange sauce
1 whole chicken, quartered
½ cup plus 2 tablespoons flour
120 ml/
30 ml
½ teaspoon ground nutmeg
2 ml
½ teaspoon cinnamon
2 ml
2 large sweet potatoes, peeled, sliced
1 (8 ounce) can pineapple chunks with juice
227 g
1 (10 ounce) can cream of chicken soup
280 g
²⁄3 cup orange juice
160 ml
• Wash and dry chicken quarters with paper towels. In bowl combine ½ cup (120 ml) flour, nutmeg and
cinnamon and coat chicken. Place sweet potatoes and
pineapple in large, sprayed slow cooker. Arrange chicken on top.
• In bowl, combine chicken soup, orange juice and
remaining flour and pour over chicken.
• Cover and cook on LOW for 7 to 9 hours or on HIGH
for 3 to 4 hours.
• Serve over hot, buttered rice. Serves 4 to 6.
177
CHICKeN
Tasty Chicken and Veggies
1 (2½ - 3 pound) whole chicken, quartered
1.2 kg
1 (16 ounce) package baby carrots
.5 kg
4 potatoes, peeled, sliced
3 ribs celery, sliced
1 onion, peeled, sliced
1 cup Italian salad dressing
240 ml
²⁄3 cup chicken broth
160 ml
• Rinse, dry and place chicken quarters in sprayed
6-quart (6 L) slow cooker with carrots, potatoes, celery and onion.
• Pour salad dressing and chicken broth over chicken and vegetables. Cover and cook on LOW for 6 to 8 hours.
Serves 4 to 6.
TIP: When serving, garnish with sprigs of fresh parsley.
“Baked” Chicken
1 cup white rice
240 ml
2 (10 ounce) cans cream of chicken soup
2 (280 g)
1 (14 ounce) can chicken broth
1 (396 g)
1(1.2 ounce) packet dry onion soup mix
1 (28 g)
1 chicken, quartered packet
• Place rice in 5 to 6-quart (6 L) oval slow cooker.
• In saucepan, combine chicken soup, broth, 2 soup cans water (500 mL) and onion soup mix and mix well. Heat
just enough to mix ingredients.
• Spoon half over rice and place 4 chicken quarters in slow cooker. Spoon remaining soup mixture over
• Place slice of cheese over each chicken breast.
• Combine celery soup and sour cream, mix well and
spoon over chicken and cheese.
• Sprinkle chicken stuffing mix over top of cheese. Drizzle melted butter over stuffing mix.
• Cover and cook on LOW for 5 to 6 hours. Serves 4.
174
CHICKeN
Tasty Chicken-Rice and Veggies
4 boneless, skinless chicken breast halves
2 (10 ounce) jars sweet-and-sour sauce
2(280 g)
1 (16 ounce) package frozen broccoli, cauliflower and carrots, thawed
.5 kg
1 (10 ounce) package frozen baby peas, thawed
280 g
2 cups sliced celery 480ml
1 (6 ounce) package parmesan-butter mix
168 g
¹⁄3 cup toasted, slivered almonds 80ml
• Cut cchicken in 1-inch (2.5cm) strips.
• Combine pieces, sweet-and-sour sauce and all vegetables in sprayed 6-quart (6L) slow cooker.
• Cover and cook on LOW for 4 to 6 hours.
• When ready to serve, cook parmesan-butter rice
according to directions on package and fold in almonds
• Serve chicken and vegetables over hot, cooked rice.
Serves 4.
175
CHICKeN
Honey-Baked Chicken
2 small fryer chickens, quartered
½ cup (1 stick) butter, melted
120 ml
²⁄3 cup honey
160 ml
¼ cup dijon-style mustard
60 ml
1 teaspoon curry powder
5 ml
• Place chicken pieces in large slow cooker, skin-side up and sprinkle a little salt over chicken.
• In bowl, combine butter, honey, mustard and curry
powder and mix well.
• Pour butter-mustard mixture over chicken quarters.
• Cover and cook on LOW for 6 to 8 hours. Baste chicken once during cooking. Serves 6 to 8.
Tangy Chicken
1 large fryer chicken, quartered
2 tablespoons butter
30 ml
½ cup Heinz 57® sauce
120 ml
1 (15 ounce) can stewed tomatoes
425 g
• Wash, dry chicken quarters with paper towels and place in large slow cooker.
• In saucepan, combine butter, 57 sauce and stewed
tomatoes. Heat just until butter melts and ingredients mix well. Pour over chicken.
• Cover and cook on LOW for 5 to 6 hours.
Serves 4 to 6.
176
CHICKeN
Chicken with Orange sauce
1 whole chicken, quartered
½ cup plus 2 tablespoons flour
120 ml/
30 ml
½ teaspoon ground nutmeg
2 ml
½ teaspoon cinnamon
2 ml
2 large sweet potatoes, peeled, sliced
1 (8 ounce) can pineapple chunks with juice
227 g
1 (10 ounce) can cream of chicken soup
280 g
²⁄3 cup orange juice
160 ml
• Wash and dry chicken quarters with paper towels. In bowl combine ½ cup (120 ml) flour, nutmeg and
cinnamon and coat chicken. Place sweet potatoes and
pineapple in large, sprayed slow cooker. Arrange chicken on top.
• In bowl, combine chicken soup, orange juice and
remaining flour and pour over chicken.
• Cover and cook on LOW for 7 to 9 hours or on HIGH
for 3 to 4 hours.
• Serve over hot, buttered rice. Serves 4 to 6.
177
CHICKeN
Tasty Chicken and Veggies
1 (2½ - 3 pound) whole chicken, quartered
1.2 kg
1 (16 ounce) package baby carrots
.5 kg
4 potatoes, peeled, sliced
3 ribs celery, sliced
1 onion, peeled, sliced
1 cup Italian salad dressing
240 ml
²⁄3 cup chicken broth
160 ml
• Rinse, dry and place chicken quarters in sprayed
6-quart (6 L) slow cooker with carrots, potatoes, celery and onion.
• Pour salad dressing and chicken broth over chicken and vegetables. Cover and cook on LOW for 6 to 8 hours.
Serves 4 to 6.
TIP: When serving, garnish with sprigs of fresh parsley.
“Baked” Chicken
1 cup white rice
240 ml
2 (10 ounce) cans cream of chicken soup
2 (280 g)
1 (14 ounce) can chicken broth
1 (396 g)
1(1.2 ounce) packet dry onion soup mix
1 (28 g)
1 chicken, quartered packet
• Place rice in 5 to 6-quart (6 L) oval slow cooker.
• In saucepan, combine chicken soup, broth, 2 soup cans water (500 mL) and onion soup mix and mix well. Heat
just enough to mix ingredients.
• Spoon half over rice and place 4 chicken quarters in slow cooker. Spoon remaining soup mixture over
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