Chicken Cacciatore - Crock-Pot SCVT650-PS Owner's Manual

CHICKEN CACCIATORE

1 large onion, thinly sliced
2-3-lb. chicken, cut up
2 cans (15-oz. each ) tomato paste
1 can (4-oz.) sliced mushrooms, drained
2 teaspoons salt
1 teaspoon pepper
Place sliced onion in bottom of stoneware. Add chicken pieces. In a bowl, stir
together tomato paste, mushrooms, salt, pepper, garlic, herbs and white wine. Pour
over chicken. Cover; cook on LOW 8 hours (HIGH 4 hours). Serve chicken pieces
over spaghetti or vermicelli.
ORIENTAL CHICKEN
2 red bell peppers, cut into strips
1 cup chopped onion
4 cloves garlic, minced
2 (8-oz.) cans sliced water
chestnuts, drained
2 jars (4 ⁄ -oz.) whole
1
2
mushrooms, drained
Place red pepper, onion, garlic, water chestnuts, mushrooms and ginger in
stoneware; stir to blend. Place chicken breast halves on top of vegetables. Drizzle
hoisin sauce on top of chicken and sprinkle with cayenne. Cover; cook on LOW 8
hours (HIGH 4 hours). Serve over hot rice.
POT ROASTED PORK
1 (5 to 6-lb.) boneless pork loin roast
⁄ teaspoon salt
1
2
⁄ teaspoon ground black pepper
1
4
1 clove garlic, slivered
2 medium onions, sliced
Rub pork roast with salt and pepper. Make tiny slits in meat and insert slivers of
garlic. Put 1 sliced onion in bottom of stoneware. Add pork roast, remaining onion,
and other ingredients. Cover and cook on LOW 10 to 12 hours (HIGH: 5 to 6 hours).
NOTE: For additional browning, broil pork loin before slow cooking. Place roast in
broiler pan; broil 15 to 20 minutes or until lightly browned; drain, place in stoneware
and continue as recipe directs.
RECIPES
4 cloves garlic, minced
1 tablespoon oregano leaves
1 teaspoon basil leaves
1 teaspoon celery seed
2 bay leaves
⁄ cup dry white wine
3
4
1 teaspoon ground ginger
8 to 12 boneless, skinless chicken
breast halves
6 tablespoons hoisin sauce
⁄ teaspoon cayenne pepper
1
4
2 bay leaves
1 whole clove
⁄ cup water
1
2
1 tablespoon soy sauce
-E11-