Chicken And Turkey - Crock-Pot Slow Cooker with Touchscreen Cookbook And Owner's Manual

Slow Cooker with Touchscreen_Inpgs.qxd:9100050002788

Chicken and Turkey

Chicken Paprikash
1 3 1/2 to 4 lb. chicken
1 1/2 tsp. salt
1 1/2 tsp. red pepper flakes
2 tsp. paprika
2 chicken bouillon cubes
4 eggs
1/2 tsp. salt
1 1/3 cups flour
Place the chicken, salt, red pepper flakes and paprika in the Crock-Pot
Slow Cooker. Fill the stoneware 3/4 of the way full with water. Cover;
cook on Low for 9 hours or on High for 3 to 4 hours. Remove the
chicken from the slow cooker and turn the temperature to High. Add
water until 2/3 to 3/4 full. Add the bouillon cubes and cover. Remove
the chicken meat from the bone and cut into bite-sized pieces. Add
the chicken to the slow cooker, stir well and cover. In a small bowl, beat
the eggs and salt. Stir in the flour until stiff and sticky. Drop rounded
teaspoons of mixture into the broth in the stoneware. Cover, cook
on High for 1 hour.
Recommended Unit Size: 4 - 7 Quarts
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Chicken Enchiladas
1 tbs. vegetable oil
3 onions, sliced
3 cloves garlic, minced
3 jalapeno peppers, sliced
1 28 oz. can diced tomatoes
1 tsp. salt
1 1/2 cups tomato juice
12 flour tortillas
4 cups cooked chicken, shredded
® 1/2 cup green onions, finely chopped
3 cups Monterey Jack cheese, grated
fresh cilantro, finely chopped
shredded lettuce
salsa
sour cream
In a large skillet, cook the onions in the oil until translucent. Add the
garlic, jalapeno peppers, tomatoes and salt and cook for about 5
minutes or until sauce thickens slightly. Meanwhile, pour the tomato
juice into a large bowl. One at a time, dip the tortillas in the juice,
ensuring all parts are moistened. Lay tortillas on a plate and spread
about 1/3 cup of chicken over them. Sprinkle with 1 teaspoon of
the green onion and 2 tablespoons of grated cheese. Fold ends over
and roll up. Place the tortilla in the stoneware. Repeat the procedure
to fill the remaining tortillas. Pour the sauce over the tortillas and
sprinkle with the remaining cheese and green onions. Cover; cook
on Low for 6 - 8 hours or on High for 3 - 4 hours. Garnish with
cilantro, lettuce, salsa and sour cream.
Recommended Unit Size: 4 - 7 Quarts
Chicken and Turkey
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