Easy Slow Cooker Cookbook by Barbara C. Jones Page B

place half of tortillas wedges.
    • Place remaining wedges on baking pan, bake about 10
    minutes at 250° (121° C) and set aside.
    • Layer chicken, corn and beans over tortillas in cooker.
    • In bowl combine salsa, sour cream, flour and cilantro and pour over corn and beans.
    • Cover and cook on LOW for 3 to 4 hours.
    • When ready to serve, place baked tortillas wedges on top of each serving. Serves 4 to 6.
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    CHICKeN
    Chicken and stuffing
    1 (10 ounce) can cream of chicken soup
    280 g
    2 stalks celery, sliced
    ½ cup (1 stick) butter, melted
    120 ml
    3 cups cooked, cubed chicken
    710 ml
    1 (16 ounce) package frozen broccoli, corn and

    red peppers
    .5 kg
    1 (8 ounce) box cornbread stuffing mix
    227 g
    • In large mixing bowl, combine chicken soup, celery, butter, chicken, vegetables, stuffing mix and 1⁄3 cup (80
    ml) water. Mix well and transfer to 5 or 6-quart (5 L) slow cooker.
    • Cover and cook on LOW for 5 to 6 hours. Serves 4 to 6.
    TIP: This is a great recipe for leftover chicken.
    Chicken and everything Good
    2 (10 ounce) cans cream of chicken soup
    2 (280 g)
    ¹⁄3 cup (²⁄3 stick) butter, melted
    80 ml
    3 cups cooked, cubed chicken
    710 ml
    1 (16 ounce) package frozen broccoli, corn and

    red peppers
    .5 kg
    1 (10 ounce) package frozen green peas
    280 g
    1 (8 ounce) package cornbread stuffing mix
    227 g
    • Spray, large slow cooker. In mixing bowl, combine soup, melted butter and 1⁄3 cup (80 ml) water and mix well.
    Add chicken, vegetables and stuffing mix and stir well.
    Spoon mixture into cooker. Cover and cook on LOW
    for 5 to 6 hours or on HIGH for 2 hours 30 minutes to
    3 hours.
    Serves 4 to 6.
    184

    CHICKeN
    Chicken Alfredo
    1½ pounds boneless, skinless chicken thighs, cut

    into strips
    .7 kg
    2 ribs celery, sliced diagonally
    1 sweet red bell pepper, cored, seeded, julienned
    1 (16 ounce) jar alfredo sauce
    .5 kg
    3 cups fresh broccoli florets
    710 ml
    1 (8 ounce) package fettuccine or linguine
    227 g
    1 (4 ounce) package shredded parmesan cheese
    114 g
    • Cut chicken into strips.
    • In sprayed 4 to 5-quart (4 L) slow cooker, layer chicken, celery and bell pepper.
    • Pour alfredo sauce evenly over vegetables.
    • Cover and cook on LOW for 5 to 6 hours.
    • About 30 minutes before serving, turn heat to HIGH
    and add broccoli florets to chicken-alfredo mixture.
    • Cover and cook additional 30 minutes.
    • Cook pasta according to package directions and drain.
    • Just before serving pour pasta into cooker, mix and sprinkle parmesan cheese on top. Serves 4 to 6.
    185
    CHICKeN
    sweet and spicy Chicken
    2 pounds chicken thighs
    1 kg
    ¾ cup chili sauce
    180 ml
    ¾ cup packed brown sugar
    180 ml
    1 (1 ounce) packet dry onion soup mix
    28 g
    ⅛ teaspoon cayenne pepper
    .5 ml
    • Spray 5-quart (5 L) slow cooker and arrange chicken pieces in bottom of cooker. Combine chili sauce, brown sugar, dry onion soup mix, cayenne pepper and ¼ cup
    (60 ml) water and spoon over chicken.
    • Cover and cook on LOW for 6 to 7 hours. Serve over hot, cooked rice. Serves 4 to 6.
    Maple-plum Glazed Turkey Breast
    1 cup red plum jam
    240 ml
    1 cup maple syrup
    240 ml
    1 teaspoon dry mustard
    5 ml
    ¼ cup lemon juice
    60 ml
    1 (3 - 5 pound) bone-in turkey breast
    1.3 kg
    • In saucepan, combine jam, syrup, mustard and lemon
    juice. Bring to a boil, turn heat down and simmer about 20 minutes or until slightly thick. Reserve 1 cup (240
    ml).
    • Place turkey breast in slow cooker and pour remaining glaze over turkey. Cover and cook on LOW for 5 to 7
    hours.
    • When ready to serve, slice turkey and serve with heated, reserved glaze. Serves 6 to 8.
    186

    CHICKeN
    southern Chicken
    1 cup half-and-half cream
    240 ml
    1 tablespoon flour
    15 ml
    1 (1 ounce) packet chicken gravy mix
    28 g
    1 pound boneless, skinless chicken thighs
    .5 kg
    1 (16 ounce) package frozen stew vegetables,

    thawed
    .5 kg
    1 (4 ounce) jar sliced mushrooms, drained
    114 g
    1 (10 ounce) package frozen green peas, thawed
    280