Easy Slow Cooker Cookbook by Barbara C. Jones Page A

chicken.
    Cover and cook on LOW for 5 to 6 hours.
    Serves 4 to 6.
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    CHICKeN
    saffron Rice and Chicken
    1 fryer-broiler chicken, quartered
    ½ teaspoon garlic powder
    2 ml
    1 (14 ounce) can chicken broth
    396 g
    1 onion, chopped
    1 green and 1 yellow bell pepper, cored, seeded,

    quartered
    1 (4 ounce) jar pimentos, drained
    114 g
    ¹⁄3 cup prepared bacon bits
    80 ml
    2 tablespoons butter, melted
    30 ml
    1 (5 ounce) package saffron yellow rice mix
    143 g
    • Sprinkle chicken with garlic powder and a little salt and pepper.
    • In skillet, brown chicken quarters in little oil. Place chicken in sprayed, oval slow cooker and pour broth in slow cooker.
    • Combine, onion, bell peppers, pimentos and bacon bits and spoon over chicken quarters.
    • Cover and cook on LOW for 4 to 5 hours.
    • Carefully remove chicken quarters from cooker, stir in rice mix and butter and return chicken to cooker.
    • Cover and cook 1 hour or until rice is tender.
    Serves 4 to 6.
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    CHICKeN
    lemon Chicken
    1 (2½ - 3 pound) chicken, quartered
    1.2 kg
    1 teaspoon dried oregano
    5 ml
    2 teaspoons minced garlic
    10 ml
    2 tablespoons butter
    30 ml
    ¼ cup lemon juice
    60 ml
    • Season chicken quarters with salt, pepper and oregano and rub garlic on chicken.
    • In skillet, brown chicken quarters on all sides in butter and transfer to sprayed, oval slow cooker.
    • Add 1⁄3 cup (80 ml) water to skillet, scrape bottom and pour over chicken.
    • Cover and cook on LOW for 6 to 8 hours.
    • At last hour of cooking, pour lemon juice over chicken, finish cooking. Serves 4 to 6.
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    CHICKeN
    Chicken Coq Vin
    1 large fryer chicken, quartered, skinned
    Oil
    10 - 12 small white onions, peeled
    ½ pound whole mushrooms
    227 g
    1 teaspoon minced garlic
    5 ml
    ½ teaspoon dried thyme leaves
    2 ml
    10 - 12 small new potatoes with peels
    1 (10 ounce) can chicken broth
    280 g
    1 cup burgundy wine
    240 ml
    6 bacon slices, cooked, crumbled
    • In skillet, brown chicken quarters on both sides and set aside.
    • Place white onions, whole mushrooms, garlic and thyme in sprayed, oval slow cooker.
    • Add chicken quarters, potatoes, chicken broth and a little salt and pepper.
    • Cover and cook on LOW for 8 to 10 hours or on HIGH
    for 3 to 4 hours.
    • During last hour, turn heat to HIGH, add wine and
    continue cooking.
    • Sprinkle crumbled bacon over chicken before serving.
    Serves 4 to 6.
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    Chicken Cacciatore
    2 onions, thinly sliced
    1 (2½ - 3) pound fryer chicken, quartered
    1.2 kg
    2 (6 ounce) cans tomato paste
    2 (168 g)
    1 (4 ounce) can sliced mushrooms
    114 g
    1½ teaspoons minced garlic
    7 ml
    ½ teaspoon dried basil
    2 ml
    2 teaspoons oregano leaves
    10 ml
    ²⁄3 cup dry white wine
    160 ml
    • Place sliced onions in sprayed, oval slow cooker.
    Wash, dry chicken quarters with paper towels and place in slow cooker.
    • In bowl, combine tomato paste, mushrooms, garlic, basil, oregano and wine and pour over chicken quarters. Cover and cook on LOW for 7 to 8 hours or on HIGH for 4
    hours. Serves 4 to 6.
    Taco Chicken
    3 cups cooked, chopped chicken
    710 ml
    1 (1 ounce) packet taco seasoning
    28 g
    1 cup white rice
    240 ml
    2 cups chopped celery
    480 ml
    1 green bell pepper, seeded, chopped
    2 (15 ounce) cans Mexican stewed tomatoes
    2 (425 g)
    • Combine chicken, taco seasoning, rice, celery, bell pepper and stewed tomatoes and mix well. Pour into
    5-quart (5 L) slow cooker. Cover and cook on LOW for
    4 to 5 hours. Serves 4 to 6.
    TIP: This is a great recipe for leftover chicken.
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    CHICKeN
    Monterey Bake
    6 (6 inch) corn tortillas
    6 (15 cm)
    3 cups leftover cubed chicken
    710 ml
    1 (10 ounce) package frozen whole kernel corn
    280 g
    1 (15 ounce) can pinto beans with liquid
    425 g
    1 (16 ounce) hot jar salsa
    .5 kg
    ¼ cup sour cream
    60 ml
    1 tablespoon flour
    15 ml
    3 tablespoons snipped fresh cilantro
    45 ml
    1 (8 ounce) package shredded 4-cheese blend
    227 g
    • Cut tortillas into 6 wedges. In sprayed slow cooker,